SAUCE: SUGAR, WATER, MIRIN SALTED COOKING WINE (WATER, DEXTROSE, RICE, CORN SYRUP, SALT), SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, SALT, SPICES, SESAME SEEDS, MINCED GARLIC (GARLIC JUICE, DEHYDRATED GARLIC, SALT), GUAJILLO PEPPER PUREE (GUAJILLO PEPPER, WATER, SALT), GARLIC PUREE (GARLIC, VINEGAR), CORN SYRUP SOLIDS, LACTIC ACID, CARAMEL COLOR, XANTHAN GUM, SODIUM BENZOATE (PRESERVATIVE), DISODIUM INOSINATE AND DISODIUM GUANYLATE, YEAST EXTRACT, HYDROLYZED CORN, WHEAT AND SOY PROTEIN, NATURAL FLAVORS, CHICKEN FAT, ONION POWDER, TURMERIC EXTRACTIVES (COLOR). The main difference between these two dishes is the flavor profile or taste, since one is savory and the other is hot. This difference comes from the sauce General Tso chicken is made with a sweeter sauce containing ingredients like tomato paste and red chili pepper flakes, giving it its characteristically orange hue. CHICKEN TEMPURA: WHITE CHICKEN MEAT, WATER, CORN STARCH, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CONTAINS LESS THAN 2% OF DEXTRIN, EGG WHITES, EGG YOLKS, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), MODIFIED POTATO STARCH, NONFAT DRY MILK, RICE FLOUR, SALT, SODIUM PHOSPHATE, XANTHAN GUM, COOKED IN VEGETABLE OIL. Peking Chinese Restaurant, Tomah Picture: Orange Chicken, Vegetable Fried Rice and General Tsos Chicken - Check out Tripadvisor members 11 candid photos. The main difference is in color: General Tso’s chicken is more orange-red, while Governor’s chicken tends to be an earthier brown. Orange Chicken and General Tso’s Chicken are two popular Chinese-American dishes that have become staples in many Chinese restaurants across the United States.
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