General So (often called General Tso's) chicken originated in Chinese-American restaurants in the 1970s, blending sweet, spicy, and savory flavors to appeal to U.S. palates. It has become an iconic takeout dish representing the fusion of traditional Hunan seasoning with American deep‑fried comfort food.

In China, the closest traditional dish is "zongzi" style Hunan chicken, which is spicier and less sweet. American versions add more sugar, ketchup, and cornstarch for a glossy glaze, while Taiwanese versions may use rice wine and less oil.

It is typically served hot, coated in a sticky sweet‑spicy sauce, and garnished with sliced scallion greens. It is often paired with steamed white rice or fried rice and sometimes accompanied by broccoli or bok choy.

General So chicken is a popular dish for casual gatherings, birthday parties, and weekend family meals. Its crowd‑pleasing flavor makes it a staple for potlucks and takeout orders after sporting events.

The dish combines a velvety, sticky sauce with an ultra‑crisp coating achieved through a double‑fry and a potato‑starch “crag” technique, delivering contrasting textures that are rarely found in traditional Chinese dishes.

Traditional American recipes use soy sauce, mirin, rice vinegar, sugar, and chili paste. Acceptable substitutes include tamari for soy sauce, rice vinegar with a pinch of sugar for mirin, and Sriracha for sambal oelek. Cornstarch can replace potato starch, though crispiness may be reduced.

Serve it alongside fried rice, lo mein, steamed bok choy, or a simple cucumber salad with rice vinegar. The bright acidity of the salad balances the sweet‑spicy glaze.

Common errors include overcrowding the oil, which drops temperature and makes the coating soggy; not chilling the coated chicken, which reduces adhesion; and over‑cooking the sauce, which can make it too thin or overly sweet.

Baking soda raises the meat’s pH, preventing protein bonding that can make breast meat tough. This “velveting” trick, borrowed from Chinese restaurant kitchens, keeps the chicken extra tender and juicy during high‑heat frying.

Yes. Marinate and coat the chicken up to 4 hours ahead, then refrigerate. Fry just before serving, or fry and store in the refrigerator for up to 3 days; re‑heat in a hot oven (350°F) to restore crispness. The sauce can be prepared a day ahead and reheated.

The coating should be a deep golden‑brown, dry to the touch, and crackly. Inside, the chicken should be white, juicy, and tender. The sauce should be glossy, clinging to each piece without pooling.

The YouTube channel Brian Lagerstrom focuses on detailed, science‑backed cooking tutorials that break down restaurant techniques for home cooks, often emphasizing precise measurements, equipment hacks, and flavor science.

Brian Lagerstrom combines rigorous experimentation with clear visual explanations, often measuring ingredients by weight and explaining the chemistry behind tricks like baking‑soda tenderizing, whereas many other channels rely on intuition and less precise methods.