Report: Chef Who Invented General Tso’s Chicken Has Died
- 7 years ago
The man credited with creating the popular Chinese dish known as General Tso’s chicken has died.
The man credited with creating the popular Chinese dish known as General Tso’s chicken has died, reports the Taiwan News.
According to the media outlet, the pneumonia-related death of Peng Chang-kuei occurred on November 30; he was 98.
Chef Peng reportedly created the chicken dish with its signature sauce in 1952, notes WNBC.
He began cooking in China as a teenager but was forced to move to Taiwan in 1949 after the Communists won control of the country.
At a restaurant he opened in Taipei, Peng ended up creating and serving General Tso’s chicken, albeit in a different form.
In a 2007 New York Times piece, he is quoted as saying, “Originally the flavors of the dish were typically Hunanese — heavy, sour, hot and salty.”
The name also celebrated his hometown, as General Tso was reportedly a military man from the area.
Two decades later, in 1973, Chef Peng launched a restaurant called 'Peng’s' in New York City where he served a sweeter version aimed at American palates.
The man credited with creating the popular Chinese dish known as General Tso’s chicken has died, reports the Taiwan News.
According to the media outlet, the pneumonia-related death of Peng Chang-kuei occurred on November 30; he was 98.
Chef Peng reportedly created the chicken dish with its signature sauce in 1952, notes WNBC.
He began cooking in China as a teenager but was forced to move to Taiwan in 1949 after the Communists won control of the country.
At a restaurant he opened in Taipei, Peng ended up creating and serving General Tso’s chicken, albeit in a different form.
In a 2007 New York Times piece, he is quoted as saying, “Originally the flavors of the dish were typically Hunanese — heavy, sour, hot and salty.”
The name also celebrated his hometown, as General Tso was reportedly a military man from the area.
Two decades later, in 1973, Chef Peng launched a restaurant called 'Peng’s' in New York City where he served a sweeter version aimed at American palates.