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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Daveid

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Reviewed: Jul. 20, 2009

Good but a lot of steps. I omitted the MSG and cut down on the ginger, I hate ginger.

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inounvme

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

the flavor was definently good but not what were used to for general tsao's

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sweettooth27

Cooking Level: Intermediate

Living In: Sharon, Pennsylvania, USA

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Reviewed: Jul. 18, 2009

The flavor of the breaded chicken was superb. But the amount of cornstarch was absurd. Seriously. You could probably get away with a single tablespoon. I didn't listen to my instinct, and even after adding a bunch extra chicken broth, it was totally off. I was glad I'd saved some of the fried chicken outside the sauce. I might make it again just for the chicken pieces!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jul. 16, 2009

Not like any i've ever had before from any restaurant. Definitely needs A LOT LESS cornstarch. Would probably not try again.

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Nancy

Cooking Level: Beginning

Living In: Naples, Florida, USA

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Reviewed: Jul. 14, 2009

The sauce was great. I used 3 pounds of tofu instead of chicken, and realized I should have cut the pieces a *lot* smaller. I didn't deep fry, again realizing my mistake. The sauce was very good though, but I would like it to go a little spicier next time, maybe some hot sauce or red pepper flakes or something. I also cut the corn startch down to 2TB for the marinade, and used about 1/4c for the sauce, which turned it into a thick jelly when heated, which is what I wanted. All and all it was indeed tasty and I will be making it again, albeit with a few tweaks for my own tastes. OH! And I omitted the MSG. I don't even know how to get ahold of it.

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JulieB123

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 8, 2009

I was a bit hesitant about making this recipe because of all the mixed reviews, but I decided to try it anyway. SO WORTH IT! Using the advice from other reviews I made the following changes: 1. I marinated the chicken for a couple hours in an asian toasted sesame marinade with a little bit of chili garlic sauce. 2. I doubled the sauce, but only used 1/4 cup of cornstarch 3. To make things a bit healthier, I sauteed the chicken in a little bit of oil rather than frying it. 4. I cooked the chicken and the sauce seperately and when they were both done I poured the sauce over the chicken and let it simmer for a couple of minutes. The recipe turned out really good, and everyone gobbled it down. Defintely making it again!

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nigergirl

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Reviewed: Jul. 7, 2009

This was excellent and the whole family loved it. I halved the cornstarch and used a mixture of cornstarch and flour for the chicken as other reviews had suggested. I will definitely be making this again!

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CATIETOD

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2009

As others suggested, I doubled the amount of sauce (except for the corn starch). Used half white sugar and half brown sugar and also added a couple of tablespoons of honey. instead of cutting up and frying my own chicken, I used all white meat frozen popcorn chicken. I made the sauce, tossed in the warmed up chicken and let it thicken up and served it over rice. Easy and really good.

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hawkeye

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Reviewed: Jul. 5, 2009

This recipe called for so much cornstarch that even cut in half it made a jelly like sauce consistency. I had to add so much extra broth just to get this clumpy mixture to mix in the pan. I'll keep looking but will not make this one again.

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CarolynT

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jun. 27, 2009

Decreased cornstarch to 1/4 c, decreased sugar to 1/2 c, added slightly less than 1/4 c of vinegar. Dipped chicken in egg and soy, then shook in bag with 1/2 c cornstarch and 1/2 c flour (got rid of a lot of the overall starchy taste). Added thin, diagonally sliced carrots to veg, added water/cornstarch to thicken sauce and water to thin. Poured sauce over chicken just before serving. Awesome with revisions.

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Alexis

Cooking Level: Intermediate

Home Town: Coquitlam, British Columbia, Canada

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Reviewed: Jun. 17, 2009

Loved it! I also cut down on the cornstarch and deleted the MSG with no consequence. In addition, I used chopped up ginger instead of the grated fresh ginger root. Finally, I added carrots and brocolli and substitued red pepper flakes instead of the cayenne peppers.

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bethkovalcik

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Reviewed: May 26, 2009

This was super good! We ate it for 3 days lol! I did use less cornstarch too.

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crystaldspence

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Reviewed: May 26, 2009

This turned out really well! I was told by General Tsao's fans that this was very authentic and delicious. I think next time I will lessen the amount of cornstarch for the chicken coating, it seemed to be a bit much. I served this over white rice with a side of steamed broccoli & sesame oil. I will use this again, thanks (:

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