This is excellent! I didn't use the MSG. It's unnecessary and incredibly unhealthy. Also, I used honey instead of white sugar, which gave the sauce a really great flavor. I'm definitely making this again!

I just had dinner and it was great!!!! I followed the others and I cut back on the cornstarch and it came out great!!!!!!! I will use this again.

This is a good recipe, but there are definitely a couple things I changed. For example, like many mentioned, there is way too much cornstarch in the sauce itself. It becomes so thick it's like a goo. I would halve it and go from there. The flavor is excellent!! Also, I omit the MSG. Is that really needed? I use chicken breast instead of thighs, which is just a personal preference. One last thing - when stir frying the green onion and dried pepper in the wok, I add a splash of cooking sherry. It is so good! If not for the tweaks I had to make I would have rated it 5 stars. But not quite perfect on its own.

Turned out Awesome!!

Outstanding! I actually didn't use any cornstarch in the sauce, and it still thickened up nice once the chicken was added. Couldn't find whole chili peppers, so I used crushed. Very, very good. Much better than any restaurant in my area. Will definitely make again, and again, and again........

I've made this recipe several times and have found that making 1.5 batches of sauce but decreasing the amount of cornstarch by 1/2 gives you a nice sauce that doesn't turn to jelly. No MSG, pepper flakes since I can't readily get the peppers and boneless skinless thighs work best for me. I serve it with Jasmine rice and broccoli. My family loves this recipe.

My husband said it was better than our favorite Chinese restaurant's version! I served it with steamed broccoli and fried rice.

Just made this with my husband, just as directed and it was amazing! Just like take-out!

My husband loves General Tsao's chicken and since we live in an area that doesn't have "real" Chinese food, he asked that I try my hand at making it. This recipe will NOT go into the cookbook. It is VERY salty and doesn't quite have that "Tsao's" taste. If you do choose to make it, I suggest limiting the corn starch to 2 TABLESPOONS for the WHOLE recipe and cutting down on the soy sauce (be sure to use the low salt kind). Also, pepper flakes work just fine and allow guests to enjoy their own level of spiciness. Also a little less vinegar is better.

This was good. It's my husband's favorite dish so I made it to surprise him. He enjoyed it. It wasn't too hard to make. I did cut back on the cornstarch like the other reviewers recommended. I also used flour to coat the chicken instead of cornstarch & I omitted the MSG. I served it with rice. Really good.

Very Tasty. I too agree like the other viewers that the sauce should be doubled but also to half the cornstarch in the sauce. Overall very good recipe.

Hi,, well the chicken was excellent,, but i did have troubles with the sauce, i did all that was post, (apparently well) but my sauce tasted like oxidized metal :(.. i wonder if anyone of you could help me with that??? Thanks

Awesome recipe! I too, substituted brown sugar for the granulated. I also cut back on the cornstarch. Although my husband and kids didn't think that it really tasted like General Tsao's, they gobbled it up and said that this recipe was a keeper. I will definately make it again.

DEEELICIOUS!!! As I was making this I was a little afraid that it wasn't going to turn out as AWESOME as this did! Its rather time consuming..but well worth all the effort. I followed the recipe almost exactly ..NO MSG though...but I followed other reviewers recommendations and doubled the sauce recipe (but I didn't double the sugar..3/4 of a cup seemed like enough to me). I didn't have the dried chili's so I used some red pepper flakes.. I cooked the red pepper and sauce in the wok a bit first so it would thicken up and then tossed it with the chicken..Served with broccoli (stir fried with some of the extra sauce) and jasmine rice. This meal is just as good, if not better, than any Chinese restaurant. Try it, you'll love it!

Good recipe. I followed the recipe with the exception that I used brown sugar instead of white sugar. Not sure if this made a big difference, but I agree with a previous reviewer that there is something missing. Taste was sorta bland. I apologize I am a novice chef, so I am not sure what to recommend to enhance flavor.

I used only 1/3 of the starch and the result was great. It tasted delicious, just like the take-out food!

I followed the advise of many others and used 1/4 c. cornstarch in sauce, I also did not have the peppers, so used 3 t. of crushed red pepper. (Using less than people recommended because this was dinner for my whole family and the children don't like things "too spicy")I also had only about 2 lbs. of chicken. I also cooked the sauce and added the chicken afterward. I LOVED it!! The children still found it too spicy, so next time I will use only 1 t. of the peppers. I also had JUST enough sauce for my 2 lbs. of meat. It kept well, as I am eating leftovers right now... sauce is thicker and more gelatiness, but about the same as leftover chinese takeout. I gave 4 stars because the recipe I do believe needed the changes, I could not imagine the sauce with double the corn starch, or trying to cook the sauce with the chicken... just wouldn't work.