The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 18, 2008
i'm not sure how to make this better. it was light color with strong flavors that weren't quite right. it's missing something and has a chalky flavor from the large amount of corn starch. it wasn't bad, just not what i was looking for in general tsao's chicken.
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Home Town: Eustace, Texas, USA
Living In: Fort Sill, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 17, 2008
Very tasty! I used the suggestion of others and doubled the sauce but cut down on the amount of cornstarch and only used a 1/4 cup for the doubled recipe. I did add a little water when thicken it because I thought that I had it too thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 4, 2008
This recipe turned out great. I made the sauce then heated it with frozen vegetable stir fry and fresh mushrooms. I had to add a little water. Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 23, 2008
Had an Chinese themed dinner party here tonight while watching the Olympics. This was such a hit. I loved the base fried chicken, and used it as a base for sweet and sour chicken for the kids. The best part was I could VERY quickly cook up batches with different levels of spice. After the initial prep. I was able to make 4 batches that ranged from no chilis at all to "The perfect amount of pain mixed with a lot of flavor. Awesome." in under 10 minutes. Served it up with sweet and sour chicken, egg rolls, egg drop soup and shrimp lo mein all off this sight. The whole dinner took under 1 1/2 hours of cook time and I was completely satisfied.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 21, 2008
this recipe is good. i stopped breading the chicken. i don't use as much cornstarch as stated for the sauce. like other members i used a lot less. the only thing that we started to change recently is we add about 1/4 cup tomato sauce to the sauce. i think that it tastes more like the local resturants that way.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 15, 2008
I thought this was very good, however I did follow the previous suggestions. I used flour instead of cornstarch, and half the amount. Also no msg, and I had to substitute 2 tbsps of red pepper flakes for the dried peppers. I served it with steamed broccoli and fried rice. It may too spicy for some, especially kids, but my husband and I liked it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 10, 2008
We all enjoyed this recipe with a few minor changes. I used regular white vinegar because that's all I had and I used a full can of chicken broth no MSG. I also used chicken thighs and added broccoli to the sauce. Next time I may cut down on the sugar a little but we will definitely have this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 9, 2008
Next time I wouldn't bother with the fuss and mess of battering and deep frying the chicken bits.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 4, 2008
My family loved this, they said it was just has good if not better then restaurant we get ours from. I slightly reduced the cornstarch and used less chile peppers since I had little ones eating.No one left anything on their plates.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 4, 2008
I just made this last night and thanks to some of the other reviewers suggestions, and my own modifications, it came out great! We cut back on the cornstarch for the sauce (only used 2 TBS), used 1 TBS of red pepper flakes as opposed to the chili peppers, used vegetable stock instead of chicken stock, and used shrimp for the protein since we don't eat chicken. Taste very close, if not better than the general tso shrimp we get from our favorite Chinese restaurant!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jul. 18, 2008
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!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jul. 16, 2008
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.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 28, 2008
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.
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Cooking Level: Expert

Home Town: Novi, Michigan, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: May 25, 2008
Turned out Awesome!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: May 13, 2008
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........
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: May 12, 2008
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.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 25, 2008
My husband said it was better than our favorite Chinese restaurant's version! I served it with steamed broccoli and fried rice.
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Cooking Level: Expert

Living In: West Palm Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 13, 2008
Just made this with my husband, just as directed and it was amazing! Just like take-out!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 4, 2008
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.
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Cooking Level: Intermediate

Home Town: Kelayres, Pennsylvania, USA
Living In: South Tamaqua, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Apr. 3, 2008
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.
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