what part of the chicken is general tso chicken
thigh meat
title: General Tso's chicken text: General Tso", which also traces how the history of Chinese immigration into the USA parallels the development of a unique Chinese-American or American Chinese cuisine. Traditional basic ingredients include: The dish may be served under different names. For example, at the United States Naval Academy, the dish is served in the main mess hall, King Hall, as "Admiral Tso's Chicken", reflecting a nautical theme. One notable establishment outside of North America that serves General Tso's chicken is the Taiwanese restaurant Peng Chang-kuei, which is credited by some sources as the inventor of the dish. Differences between this "original" dish and title: General Tso's chicken text: that commonly encountered in North America are that it is not sweet in flavor, the chicken is cooked with its skin and that soy sauce plays a much more prominent role. A typical restaurant serving of General Tso's chicken may include up to 1,300 kilocalories, 11 grams of saturated fat and 3,200 milligrams of sodium as well as exceed 300 mg of cholesterol. One serving will typically be about 4 oz. (approximately 100 grams) of chicken thigh meat which contains 20-30 grams of protein, greater than 30% of the daily recommended niacin needs and over 15% of the recommended B6, title: General Tso's chicken text: America today. They all copied from us." It has also been argued that the two stories can be somewhat reconciled in that the current General Tso's chicken recipe — where the meat is crispy fried — was introduced by Chef Wang but as "General Ching's chicken", a name which still has trace appearances on menus on the Internet (the identity of its namesake "General Ching" is, however, unclear); whereas the name "General Tso's chicken" can be traced to Chef Peng, who cooked it in a different way. These competing claims are discussed in the 2014 documentary film "The Search for title: General Tso's chicken text: known of it. The dish is found neither in Changsha, the capital of Hunan Province, nor in Xiangyin County, where Zuo was born. Moreover, Zuo's descendants, who are still living in Xiangyin County, when interviewed, say that they have never heard of such a dish. There are several stories concerning the origin of the dish. Eileen Yin-Fei Lo states in her book "The Chinese Kitchen" that the dish originates from a simple Hunan chicken dish and that the reference to ""Zongtang"" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym ""zongtang"", meaning "ancestral title: General Tso's chicken text: meeting hall". Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as "Zuo ancestral hall chicken" ("Chung tong gai" is a transliteration of "ancestral meeting hall chicken" from Cantonese; "Zuǒ Zōngtáng jī" is the standard name of General Tso's chicken as transliterated from Mandarin). The dish or its variants are known by a number of greatly variant names, including, "inter alia": Fuchsia Dunlop argues that the recipe was invented by Taiwan-based Hunan cuisine chef Peng Chang-kuei, who had been an apprentice of Cao Jingchen (), a leading early 20th-century Chinese chef. Peng was