Reviewed: Mar. 30, 2009

The taste was fantastic! It was spicy but not too spicy, perfect! However, the cornstarch is way too much. When I was cooking the chicken the sauce clumped together because of the cornstarch, I would suggest to anyone thinking about making this to reduce the cornstarch to at least half... Other than that, fantastic! I will make it again.

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emileighx0x

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 13, 2009

My husband really likes this recipe. The only caveat that he has is that it is not General Tsao's. Its delicious Chinese-style spicy chicken, but is not quite the same thing as restaurant General Tsao's. This will become a regular part of our home meals. I was also impressed with how easy it was to make!

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AmyJo

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Reviewed: Mar. 13, 2009

This tastes exactly like my favorite resturant's General Tsao's Chicken. Thank you! I followed the recipe to the letter.

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stepperanddaniel

Cooking Level: Intermediate

Home Town: Hartsville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 21, 2009

I absolutely love this recipe!! I make it very often and my boyfriend loves it. I don't use so many peppers cause not everyone likes the spice, but I do love the gelatinious part. I don't add ginger though, or else 1/2 tsp ginger powder. I serve it with sticky thai rice.

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Mandi

Cooking Level: Intermediate

Home Town: Millington, Tennessee, USA

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Reviewed: Feb. 17, 2009

this was good - not nearly as yummy as what we get from a local chinese restuarant, but good. found it to be a little labor intensive too, but my family liked it. sauce could have been a little more spicey for my taste.

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lisainfl

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2009

Very good. The cornstarch batter produces tasty chicken nuggets even before the sauce is introduced. Husband & son liked that on it's own so I'm sure I'll make that part of the recipe again & again. Like others, I reduced the amount of cornstarch for the sauce considerably (1/4 C). In future I'll reduce it again to 2 Tbs. I also left out the MSG, not needed. In an effort to reduce the overall sodium content I halved the 1/2 C soy sauce called for in the batter - making it 1/4 soy sauce 1/4 water. Next time I'll halve the amount called for in the sauce next time too, as I found it to taste a tad "dark" or heavy.

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Michelle

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2009

I'm not even sure if I would call this a Chinese-ish dish. But it is delicious. And Easy. I have even used pre-battered frozen chicken breast strips with this recipe and it's wonderful. Just sprinkle the strips with a little 5-spice and bake as directed. when done toss with the sauce and other ingredients. I've also substituted the vinegar with an equal amount of dry white wine. Equally as good. Serve with a side of jasmine rice. We eat this at least twice a month now.

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PandaCurry

Cooking Level: Expert

Living In: Belview, Minnesota, USA

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Reviewed: Feb. 8, 2009

I tried this one last night and this really worked well. Like most other reviewers, I scaled way back on the cornstarch and I breaded the chicken with flour instead of cornstarch. In addition, I microplaned some orange zest into the sauce mixture for a little extra flavor. I served it with the "Fried Rice Restaurant Style" (also in Allrecipes) and we had a great meal!

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EyeSpy

Cooking Level: Expert

Home Town: Bellaire, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Feb. 2, 2009

Pretty good but it was missing just one hint of flavor. Don't know what yet.

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SamboyLR

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Reviewed: Feb. 2, 2009

I am not a fan of General's Chicken...I can't take the heat! My husband, on the other hand, is addicted to the stuff! I finally decided to try to make it for him and used this recipe. He loved it! I took the recommendation of halving the cornstarch, but it was still pretty thick...so I'll probably use less next time...and I'm sure there'll be a next time. He really loved this! Thanks!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Jan. 31, 2009

Made this last night for the family and inlaws....absolutely fantsatic.

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David

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Reviewed: Jan. 30, 2009

Very good recipe! I made it yesterday night with a group of "first time cooks" (myself included) and it turned out great! Received tons of compliments. I did follow the advice of others (with regard to using 1/2 the cornstarch) and found that I still had to add a bit of water. I was also a little nervous with the way the sauce tasted after I made it, however once on the chicken and heated over the stove top for several minutes the ginger flavor really came out and the chicken was delicious!!

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shell03

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Reviewed: Jan. 21, 2009

This recipe was good but not like the real General Tsao's Chicken you would get in a Chinese restaurant. My kids loved it! Next time I make it, I will double the sauce as we like sauce on our rice and cut back on the vinegar as we thought it was way too much.

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scrappin2go

Cooking Level: Expert

Home Town: Badger, Minnesota, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 19, 2009

Only giving it a 4 because if i had put in anywhere near what it calls for in cornstarch i probably wouldnt be able to get it out of the pan. i used 1/4 cup and that was still to much. Other than that it was very good. Oh and I didnt have whole dried chilies so I used 1 1/2 tsp red pepper flakes which made it a little to spicey for me but perfect for my husband

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katy

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Reviewed: Dec. 30, 2008

Thank you for this recipe, it's become one of my family's favorites.

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Batyah

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Reviewed: Dec. 28, 2008

This is a great recipe! My family and friends have tried many versions and this recipe is by far one of the best. I did as some others did and omitted the MSG. I also decreased the cornstarch and increased the amount of sauce by 1 1/2 times. I used red pepper flakes and minced onion and it turned out just fine. I too did not bread or fry my chicken but lightly stir fried it in a tiny bit of olive oil with the red pepper and onion then added the sauce. It was much easier and faster!! Overall, I would definitely recommend this to anyone. Easy, tasty and fast.

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vatech90

Cooking Level: Expert

Home Town: Fishersville, Virginia, USA

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Reviewed: Dec. 20, 2008

Wow! This was delicious! I did cut the cornstarch down to 1/4c. like other suggested. Good move. It would have been like jello otherwise! I also went with 1 tsp. of crushed red pepper. It was perfect for us, but I might use a little less next time if I'm giving this dinner away, 1 tsp was a bit too spicy for the non-spice loving crowd. Reviewers who suggested 3tsp must really like HOT food!!!

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laurabora

Cooking Level: Expert

Home Town: Farmingville, New York, USA

Living In: Geneseo, New York, USA

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Reviewed: Dec. 20, 2008

Wow! My first time trying this recipe and it turned out awesome. I feed a large crew so I used 4 1/2 lbs. of chicken and I didn't have the dried peppers so I used 2 tbs. of red pepper flakes. I was 1/2 cup shy on the green onion but made it up with shredded carrot. Everyone raved about it. It was so tongue-tingling good that my teenage son's friend asked me for the recipe.

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Evie of the corn

Cooking Level: Intermediate

Home Town: Hammond, Indiana, USA

Living In: Grand Ridge, Illinois, USA

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Reviewed: Dec. 11, 2008

really good as is even better with less corn starch. first time i made it as is. second time i reduced corn starch as many others have. i also replace white wine vinegar with red wine vintager on a hunch one of my favorite local restaurants used it. it's almost the best in town mybe 1 or 2 more small changes will get me there.

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iggk

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Dec. 11, 2008

This turned out awesome. The only reason it didn't get 5 stars is that there were some modifications as mentioned from others. I halved the cornstarch in the sauce. I also didn't have fresh ginger root so I used 1/8th of a tsp of ground ginger. I also did have the pepper so used red pepper flakes. I also added green, red and yellow bell peppers and carrot for color and additional flavor. I can't imagine this without the veggies, they made it look and taste much better. I don't have a deep frier and creating one out of one of my pots has never ended good for me so I pan fried the chicken (a much healthier option anyway). It was a lot of work but worth it in the end. I can't wait to eat leftovers.

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riddah

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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