The chile-laced sweet-and-sour sauce that resulted helped put General Tso's chicken on the map. In her review of Peng's for the New York Times, restaurant critic Mimi Sheraton lauded the dish as "a stir-fried masterpiece, sizzling hot both in flavor and temperature." General Tso's chicken soon became a trend at fancy Chinese restaurants before evolving into an everyday staple on Chinese takeout menus across the country. The dish not only planted a flag in the American culinary landscape, but it also had an enormous impact on the Chinese diaspora in the U.S. As Andrea Cherng, the chief marketing officer for Panda Express, told NBC , Americanized Chinese recipes like General Tso's "are the reasons why Chinese immigrant families in the U.S. were able to provide for their families." The final twist in General Tso's journey is that the Westernized version of the dish has even traveled back to its home country in recent years, popping up on menus at upscale restaurants like Hong Kong's Mott 32.