Emily Chan
It wasn’t sweet or deep-fried like the General Tso’s chicken we know today, which are uniquely American twists.
The modern American version arose in 1970s New York with a chef named Tsung Ting Wang. From 1973 to 1975, Wang traveled to Taiwan on a culinary research trip in preparation for the opening of his Hunam Restaurant.
He discovered Peng’s restaurant and incorporated a sweeter, fried version of General Tso’s chicken when he returned to New York.
About a year and a half later, Peng opened his own restaurant in New York City, only to find out that New Yorkers were already eating his food.
Many people even believed he was the one ripping off Wang, so his dish seemed more like an imitation rather than the original. Eventually, Peng adjusted his own recipe to cater to American palates. Peng died in 2016 at the age of 97.
General Tso’s chicken became so popular that some chefs in Hunan Province even added the dish to their menus, citing it as “traditional,” even though it’s untrue.
In America, General Tso’s chicken is often served with broccoli. However, the vegetable isn’t even grown in China.
Italian immigrants introduced broccoli to the U.S. in the early 20th century. Now, it is imported to China, where it is viewed as “exotic” produce.
