Posted on 12/02/2016 11:25:36 PM PST by nickcarraway
Chef Peng Chang-kuei, who cooked up the recipe for General Tsos Chicken, a perennial favorite Chinese dish in the US, has died of pneumonia at age 98.
The chef, who also founded the Hunan-style chain Pengs Garden Hunan Restaurant, invented the sweet and slightly spicy, deep-fried staple that became a favorite in American-style Chinese eateries across the country.
The dish believed to be named after Tso Tsung-tang, a Qing dynasty general was introduced to the US by way of the Big Apple in the early 1970s as an example of Hunan cooking.
(Excerpt) Read more at nypost.com ...
i’m struck
this is BAD news
A Colonel invented ours.
I know...I know....Tso what?
If the chef invented it then why is it named after General Tso?
https://www.youtube.com/watch?v=aLkTuWdKrqY
My condolences to a great chef’s family, though 98.... not bad. It is an American dish. It was invented here. Damned tasty too.
There is a video out there of Mainland Chinese trying the dish. It is a hoot.
I taught myself to make general tso’s chicken at home. It’s a pretty involved process but sooo much better than the slop they serve at most buffet’s these days which tastes like it came oyt of a 5 gallon bucket.
Also, the battered and deep fried chicken that you use for General Tso’s is excellent as it is. It doesn’t even need the sauce. It makes a great wing coating as well. And of course, you can coat the wings in the sauce easily which is also fun.
Wonder if the General knows the chef used his chicken?
What? Never heard of it. Now the guy who invented Ramen, he really did something.
RIP
Did you know Orange Flavor Chicken is Gen Tso’s Chicken with orange peel (or so a Chef told me)? Both are favorites of mine along with Broccoli or String beans in garlic sauce.
Everything must be super doper hot!!
If you like Szechuan Chinese and you like spicy you ought to give it a try.
“...super doper hot”
Should be “super duper hot” Little Freudian slip, heh, heh, heh.
I love General Tso’s, but I hate the time and mess required to make it. (I don’t fry much anymore). Also, I’ve noticed most places here use chicken breast now, and I like the original version made with thigh meat...oh so tender, but hard to find.
Right, you can't find it in China. And apparently Chinese chefs in America hate being asked to prepare it. Most consider the dish an insult to their cuisine.
I like it because it is different than General Tso's and possibly better and yet doesn't require deep frying. It's best with white rice IMO and I prefer to make it hot enough to put a bead of sweat on the forehead. LOL .
I just had a bowl. OK, two.
Oh, goodness! That sounds delicious. I may have to give that one a try. Thank you for the recipe!
Interesting that the inventor of the Big Mac just died at 98, too. Guess it must be healthy food.
You’re welcome. I forgot to mention that it’s also good with slivered almonds tossed in with the mushrooms when you add the chopped jalapenos.
Is there a better brand?
I'll give it a try. I love hot and spicy!
“slightly spicy”.
“Uh, honey? That dish has four red peppers next to it on the menu.”
“Oh, that is just a rating, like four stars. It just means they are really proud of it.”
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