The Best General Tso’s Chicken, No Delivery Required

Our test kitchen’s better-than-takeout recipe No images? [View Online.]( [Saveur]( 05/01/2019 [Image](  [The Best General Tso’s Chicken, No Delivery Required]( This week's recipe column is an homage to a Chinese-American classic, General Tso's chicken. Invented by Hunanese chef Peng Chang-kuei in the 1950s, the dish started out “typically Hunanese—heavy, sour, hot, and salty,” until Peng opened a restaurant in New York City and added sugar to please American palates. Americans loved it, and a legendary dish was born.  In our test kitchen's version, lightly battered boneless chicken thighs are fried until crisp and golden, then tossed in a sticky-sweet sauce accented with fiery dried Tianjin chiles. Though not traditional, the addition of apricot jam lends sweetness and acidity, and the pectin in the preserves gives the finished dish a glossy, alluring sheen. And to drink? Do as SAVEUR test kitchen manager Kat Craddock does and pair the comfort food with Champagne. [Image](  [Our Step-by-Step Guide to Making Better-Than-Takeout General Tso's Chicken]( [Crunchy, sweet, and spicy, this quintessential Chinese-American dish has a storied history and makes for a satisfying dinner]( [Image](  [General Tso’s Chicken]( [In this American Chinese classic, lightly battered chicken is tossed in a sweet, slightly spicy sauce]( [Subscribe to Saveur]( You Might Like [Learn more about RevenueStripe...]( [Facebook]( [Twitter]( [Instagram]( {EMAIL} is subscribed to receive newsletters from Saveur. [Unsubscribe]( | [Manage My Preferences]( | [Privacy Policy]( Add newsletters@mail.saveur.com to your address book to ensure delivery. Copyright © Bonnier Corporation, 460 N. Orlando Ave., Suite 200, Winter Park, FL 32789 [Bonnier Corporation](