In Taiwan, the chef helped welcome the commander of the U.S. Navy's Seventh Fleet in the Pacific with a banquet that included the new culinary creation named after a 19th-century Chinese military leader from Peng's native Hunan Province. Americans quickly took to the deep-fried chunks of floured chicken, smothered in sweetness that usually includes soy sauce, sugar, ginger and other spices. Chuck Peng now runs the family's chain of 10 restaurants in Taiwan, all called Peng's. [...] he was hospitalized a few months ago, his son said Peng was a daily presence at their flagship Taipei restaurant which opened after the chef left New York in 1983.