Slow Cooker General Tso’s Chicken
When it comes to iconic Chinese-American cuisine, few dishes are as universally beloved as General Tso’s Chicken. This dish, characterized by its crispy chicken pieces coated in a sweet and savory sauce, has become a staple in Chinese restaurants across the United States and beyond. But while it’s a favorite takeout choice for many, the origins of General Tso’s Chicken are shrouded in mystery and intrigue.
Named after General Tso Tsung-tang, a celebrated 19th-century Chinese military leader, the dish surprisingly has no direct ties to the historical figure. In fact, General Tso himself likely never tasted this delectable creation. The story of General Tso’s Chicken is a fascinating blend of culinary evolution and cross-cultural fusion, with theories of its creation spanning from Taiwan to the bustling streets of New York City.
One popular theory suggests that the dish was first crafted by Chef Peng Chang-kuei, a renowned Hunanese chef who fled to Taiwan during the Chinese Civil War. Chef Peng later moved to New York City, where he introduced his version of General Tso’s Chicken, which quickly gained popularity among Chinese and American diners alike. Another theory attributes the dish to the inventive chefs in New York’s Chinatown during the 1970s, who sought to create a unique, flavorful dish that would appeal to American tastes.
Ingredients:
4 boneless chicken breasts, diced into small pieces.
1/2 cup cornstarch.
1/2 teaspoon salt.
1/4 teaspoon black pepper.
2 teaspoons vegetable oil.
1/2 cup chicken broth.
1/3 cup soy sauce.
1/4 cup rice vinegar.
1/4 cup hoisin sauce.
1/2 cup brown sugar.
2 tablespoons minced garlic.
1 teaspoon minced ginger.
1 teaspoon red pepper flakes.
Sliced green onions, for garnish (optional).
Sesame seeds, for garnish (optional).
Instructions:
Step 1
In a large bowl, combine the chicken, cornstarch, salt, and pepper.
Step 2
Heat the vegetable oil in a large skillet over medium heat.
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