Why do so many Chinese restaurants serve "Bourbon chicken"?

[smokingGun]

Is bourbon chicken a variation of General Tso's chicken? I think a lot of spicy hot Chinese dishes (and their bastardized American variations) are becoming more popular because many of the new generation of arriving restauranteurs are mainland Chinese from interior provinces. Back in the 80's and 90's most Chinese immigrants came from Taiwan, or Hong-Kong/Guangdong where the specialty was milder seafood specialties.

[Tracysherm]

No, General Tso's is batter-dipped (breaded?) and fried, and the sauce is spicier. Bourbon chicken is not battered, but "naked" chicken, usually slimy dark meat, with a sauce that's not really spicy at all, but more sweet.
Around here it mostly looks like this (but this seems to be more white meat):

[bjh]

Why does Taco Bell serve Mexican pizza? Fusion cuisine, American style.

[slackjaw]

Originally Posted by Bulldogdad

I suspect you wont find it at most authentic Chinese restaurants on the West Coast especially in California. Never even heard of it as a Chinese dish until this thread.

Same here in AZ, this is all new to me.