Crock Pot General Tso's Chicken. Sounds weird but tastes even better than the takeout version! [OC] [OS] [670 x 1012]


Exactly what do you consider of changing the vinegar to rice wine? Personally I think I could be wrong like it might lend a more Asian flavor to the dish, but. Looks great! You wish to be cautious with doing an immediate ...



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  • What do you think of changing the vinegar to rice wine? I feel like it might lend a more Asian flavor to the dish, but I could be wrong. Looks great!
  • You want to be careful with doing a direct 1:1 sub of rice and white vinegar, as they have very different taste profiles. White is more acidic and rice is much sweeter. I'm assuming that in this recipe the vinegar is helping cut the overall sweetness of the pineapple juice. Subbing in a sweeter and less acidic vinegar may make it too syrupy-sweet. As General Tso's is an Americanized dish in the first place, I don't think it can really taste more "Asian" by adding rice vinegar.
  • Thanks for this information, I never would have thought of this.
  • As General Tso's is an Americanized dish in the first place .... WHAT? What was the original like?
  • General Tso's was created in America and is actually pretty different than most traditional, authentic Chinese cuisines, according to my grandma and uncles, who are Chinese. Here's some more information from wiki if you're interested! http://en.wikipedia.org/wiki/General_Tso's_chicken
  • Isn't most Chinese food that's sold in America more American than Chinese? From what I've seen, a lot of the things served in US based Chinese restaurants would never even exist in China.
  • At a lot of places you can ask for the menu that actual Chinese people get. It is quite different.
  • Depends on the restaurant. I've been to seafood/dim sum restaurants in the bay area of San Francisco that are considered 'very' authentic, except that they're not very regionally specific; they borrow from multiple regions in China.
  • Thank you!
  • Trusty Wikipedia.
  • There's not really an original, so much as it's likely based on a simple Hunan chicken dish that was Americanized in the post-1949 exodus of chefs to the United States. It's all in the Wikipedia article .
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