Reviewed: Oct. 28, 2009

This was good but breading all the chicken was a pain. Made this for the boyfriend since it is his favorite Chinese food, it wasn't like the restaurant's but he enjoyed it anyways.

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amberln

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 21, 2009

I followed others' advice to go a little light on the corn starch, double the sauce and use crushed red pepper instead of chilis -- and it was fantastic!!! Definitely a big winner. I would advise using no more than 1 TBSP of the peppers though, the heat adds up quickly (and I like it hot).

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John_Boy

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Reviewed: Oct. 7, 2009

Not a bad base for a sauce - but took some modification to get the proper consistency and flavor. Used a combination of thai chili paste (also contains garlic), dried chilies, hoisin, and brown sugar to really solidify it. I cook by look and taste, and this recipe (prepared to the letter, anyways) just didn't have an appealing consistency/texture and the flavor just wasn't quite there.

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theswad

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

I did not care for this. Too much sugar in the recipe. It made a brown, thick, sticky goo that was no where near GenTso chicken! This made a roux that might be okay over lots and lots of steamed vegetables, but if you have your heart set on G/T chicken, better find another recipe.

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MIDWESTMOMAGAIN

Cooking Level: Expert

Living In: Brighton, Illinois, USA

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Reviewed: Sep. 23, 2009

I made this recipe for my best friend because she loves hot food and she was very impressed. The only thing with this recipe is I had to use a whole can of chicken broth and I kept adding water to it like a whole cup & a 1/2. But it was a very good recipe thank you!

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Sep. 20, 2009

I've made this a couple of times now and it turns out delicious. I made a lot of substitutions- used plain white vinegar, red pepper flakes, and black pepper instead of white- and it was still great. I didn't have a deep fryer either, so just used some oil in a pan and flipped the pieces halfway through. I added quite a bit of extra water to the sauce in the end because it kept thickening even with the heat off. Served it over rice. Will definitely make it again! Thanks!

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HeatherJean

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Sep. 4, 2009

This recipe was fantastic. I went ahead and used the full amount of cornstarch for the sauce, and I agree that it was probably too much. I had to add a good bit of water to it to thin it out some. I also used dried red pepper flakes instead of the whole chilies. But again, this is definitely going to be in my repertoire from now on. My husband was so impressed (he loves Chinese food)...he said he wanted to marry me again. :)

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missamz

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Reviewed: Sep. 2, 2009

DON'T TRY THE CHICKEN WITHOUT THE SAUCE. Wow... I just made hubby go and run and get something else for dinner. As the chicken didn't look or taste good. Now I am sitting here sneaking bites because it tastes better with the sauce. I would NEVER cook the chicken like this again. It tastes just like soy sauce...yuck. Instead i will just use the same method I do for my sweet & sour chicken. The sauce is wonderful. I didnt use the peppers, but used crushed red pepper. And unless you like something super spicy...i wouldnt put too much. Some people were like use 2 tbl...ummm no. I just shook it until it looked good & it was way less than 2 tlb (like some suggested) & still VERY spicy!!

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kat

Living In: Monroe, Louisiana, USA

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Reviewed: Sep. 2, 2009

Excellent recipe with a little tweaking. Definitely use less cornstarch, 1/4 is more than enough and will give you sweetness and thickness. I will add more vinegar next time to give it a kick. Sauteing with flour instead of cornstarch also helps cut the sweetness.

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sarabella

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Reviewed: Aug. 31, 2009

Tasted like we were at a restaurant. I broke my tasteless dinner streak with this recipe. Was easy - prepared everything early afternoon and just popped it into wok at dinner time and was done! So tasty I was giddy - we almost danced around the kitchen at my success! Didn't use MSG, and reduced cornstarch as suggested by others. A great way to reinspire me to keep trying - this one goes to the front of the recipe book!

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KIRSTONEY

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Reviewed: Aug. 15, 2009

This recipe was amazing! My husband really enjoys fast food Chinese restaurants and we were looking for an equally delicious, slightly healthier version to enjoy at home. I think it matches up and we like that it isn't as bad for us. I did reduce cornstarch as recommended and used dried chili flakes and it was superb! My husband's comment is that it didn't taste "cheap" enough--it was more "high end" tasting like at a sit-down restaurant. We enjoyed this dish so much that we will make it over and over again!

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Lindsay Heard

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Reviewed: Aug. 12, 2009

This was ok. Like others, too much corn starch.I changed things the second time around. I made the sauce as per recipe,but a bit less sugar,and mixed the water and corn starch separate, and thickened it at the end. The chicken, I used thigh meat,I like it best, I rolled the meat in corn starch, then egg(1 egg + 1 egg white) then rolled it in Panco.This results in a lighter breading but still crispy. Be careful with Panco because it browns VERY quick. So I cook it at 300-325.It browns fast,but it sort of stops and you can keep cooking it.Play around with it to get the hang of it.Panco also absorbs less oil.Came out tasty!

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Kenny

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Reviewed: Jul. 30, 2009

I am so disappointed in this dish, nothing about it was good and I am sorry I got out the deep fryer for it. We usually only deep fry for our superbowl party... so once a year, but based on the reviews I decided to give this a try. This tastes NOTHING like the general tsao chicken I order in the restaurant. Tastes more like a cheap chinese dish you would get from the frozen section in the grocery store.

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NICKI0824

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2009

This is a very good recipe. I did decrease the corn starch in the sauce to 1/4 cup and increased the chicken broth to 1 1/2 cups...it was still fairly thick. I really liked the way the chicken fried up and would use the chicken part of the recipe with honey barbecue or sweet sour also. It feeds 6-8 people generously when served with rice and a vegetable.

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Cathy D

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Reviewed: Jul. 29, 2009

I was pretty impressed with this recipe. It did look just like, or even better than, the restaurant version. I did leave out the MSG and used half as much cornstarch as other reviewers suggested. All of my children loved it. The few leftovers lost a bit of their pizazz when reheated.

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Jessica

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

I thought this recipe was pretty good. It had a sweet flavor to it, not really spicy. I used regular salt instead of MSG and did not have ginger on hand. I did not deep fry it, just pan fry. Other than that, I followed the recipe. Very good, thanks!

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LpnLab

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

We used the sauce for dipping our homemade egg rolls into. Very good!!

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Ali

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Reviewed: Jul. 22, 2009

I only made the chicken part of this recipe (we had some bottled sauce on hand), and I must say, the chicken was absolutely perfect! I'm eating leftovers right now and I'm having a hard time convincing myself I'm not eating takeout. I made no modifications to the recipe. Next time I'm going to make the sauce too. Thank you so much!

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