Who was General Tso and why do we eat his chicken?

[Chef #2283487]

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Pot Scrubber.

[Leggy Peggy]

Good work Potsie. This poster has been all over the place.

[Sage]

Really enjoyed reading this Potsie; I have a daughter in law who is Chinese; I plan to surprise her with a real Chinese meal. Didn't know this forum existed.

[Leggy Peggy]

Welcome to the forum Sage. Great to see you here.
When you make it, let us know how the dinner turns out.

[Pot Scrubber]

Yes, Sage! Welcome to our forum!

I've seen you tip toeing around checking out the various hidden corners of Fcom.

I posted this thread like a billion years ago when I was first brought on board as a host. I think it might have been my very first post in the Asian forum.

Welcome.

[Molly53]

This post has great legs, Pots. Good job!

[Stella Mae]

Hi, Sage! Welcome to this neat forum -- you'll find all kinds of Asian tips and recipes, here.

[Barefoot Beachcomber]

Potsie, thank you so much for this,
a very excellent post!
I now have a very, very strong desire for General Tso's Chicken. Guess what will be on the menu for tomorrow!
Cheers!

[Rinshinomori]

I normally don't eat at restaurants much in the US unless I'm travelling and I'm not sure I've had General Tso's chicken in the US based Chinese restaurants. I've had plenty of Kang pao, dim sums, sweet and sour pork/fish, hour and sour, wonton and winter melon soups, lemon chicken, honey walnut shrimp, etc in the Western states Chinese restaurants

Just by looking at the recipe ingredients I think I know the taste and also know I would like it. There is an article in the current issue of Saveur regarding General Tso's chicken ie by Fuscia Dunlop and much as was pointed out by Potsie, the author talks about how it's not something that is known or served in the mainland China. It was created by Peng after fleeing to Taiwan and later to NYC. He created the recipe as a homage to the tastes he remembered from his home in China. For the American taste, he added the sugar.

I am planning on visiting Taiwan next year and hoping to find it there.

[Cookgirl]

I've never tried it. In fact I had never heard of it until I came across it in my Zaar/Food.com travels over the years here. What recipe on food.com would you recommend for this Tso newbie?

[Pot Scrubber]

I love Mean Guy's General Tso's Chicken . I add a couple of Tbsps of hot sriracha sauce to spice it up a bit. (The brand that has a rooster on the label) I also like to add cilantro as a last minute garnish because it is my favorite herb and used often in Asian dishes.

What I like about this recipe it is not a cloyingly sweet version like many American palates prefer and get when they order this in USA restaurants. This a great recipe. Give it a go.

It has many favorable reviews but here is mine.

[quote]There is nothing I can say that hasn't already been said. I like to more than double the sauce, though. I have made this three times and don't tire of it. The last time I made it though, I used chunks of 1 inch thick cod for the meat. General Tso's Fish! Serve it to the fish lover in your house and you can get them to do anything you want if you promise to make it again!

A bit off topic but my VERY favorite dish is Kung Pao. Here is the best version I have ever made at home from one of my favorite Zaar chefs. Kung Pao Chicken

It's really authentic using a minimum of ingredients just like all the great Asian classics. I'm a fish/shellfish lover and often sub with that instead of chicken.

My review...
[quote]This is the dish that got me addicted to chinese food 25 years ago! This is perfect with authentic ingredients. Kung Pao should have nothing but peanuts and green onions. No celery, water chestnuts, baby corn, or carrots. I appreciate the authenticity of this recipe. I had to double the sauce... I always do with any chinese dish. Thanks PanNan. Edited Oct 20th, 2006: This is also good with butterflied tempura shrimp. Just fry shrimp and then proceed with step 7. WOnderful.

[Cookgirl]

I'll give it a go. Sounds good and straightforward.