Reviewed: May 3, 2007

I thought this recipe was really good. This is my boyfriends favorite dish when we eat out. He thought it was good to. The chicken was great after it was deep fried. I put sweet and sour sauce over the chicken for her, because she does not like spicy food. And I thought that was great to. I think it could have been spicier, but I think my chilis were weak.

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Danielle

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Artesia, New Mexico, USA

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Reviewed: May 1, 2007

It was just okay. The sauce is missing something - didn't really taste like General Tsao's. Next time I will tinker w/ the sauce by maybe adding fresh orange juice, oyster sauce, and/or hoisin sauce. I did follow the advice from many reviewers and reduced the amount of cornstarch to 1/4C but I still needed to add additional water to thin the sauce. The cornstarch batter on the chicken was good - I would repeat that part.

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jennya2

Cooking Level: Expert

Living In: Ann Arbor, Michigan, USA

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Reviewed: Apr. 27, 2007

I didn't care for this. Way too much cornstarch. Tasted nothing like General Tsao's chicken.

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Nichole

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 31, 2007

The reason I rated this 3 stars is ONLY because I didnt follow the recipe exactly. I used 1.5 lb of chicken, so I halved the chicken part of the recipe, and used the full amount of sauce. This turned out WAY too thick.. I kept having to add water to it while cooking and it still didnt work. It tasted pretty good, but not exactly like take out.

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Krista J.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Pasadena, Texas, USA

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Reviewed: Mar. 29, 2007

Awesome Recipe! I took the advice of some of the others, making a tempura batter for the chicken, doubling the sauce, using less cornstarch. I did add more white wine vinegar, and crushed red peppers. I sauteed the vegetables in olive oil, along with chili oil. I added the crushed red peppers after I served my kids. I also added the sauce to each individual serving, so the chicken wouldn't become soggy. I will definitely be using this recipe again!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Mar. 28, 2007

I'm rating this 5 stars for the sauce alone - JUST LIKE my favorite take-out! I used the sauce to make a healthy tofu stir-fry: 1 lb cubed extra firm tofu dusted w/ a combination of whole wheat flour, pepper and garlic powder. Stir fry about 5 minutes, add some veggies and the sauce and simmer another five minutes. I only used 1 tbsp corn starch, vegetable stock and no MSG. Added the dried peppers at the end, and although it's not the same a good old chicken, I actually enjoyed the tofu!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Mar. 27, 2007

I didn't have fresh ginger, so I substituted ground (I would recommend using less than 1 tsp. ground). I also only used 3T cornstarch for the sauce, but I would cut that down as well, as the sauce was too thick for my taste. We like lots of sauce here, so I made a full recipe of the sauce and a half of the chicken... not too bad! I'll probably make it again, but with lots of tweaks.

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Alicia S.

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2007

This recipe is awesome! It is my new "show off" dish for company. I've made it for guests 3 times now and have recieved rave reviews every time. I was even invited to teach a cooking class after serving this, and I am not a cook! I did eliminate the MSG (because it gives my husband migraines) and cut the cornstarch in half. With those 2 small changes this recipe is perfect!

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Carley

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Reviewed: Mar. 19, 2007

Excellent! I did decrease corn starch for sauce based on reviews. I also only added a few few tsp's of soy sauce to the chicken and only added cornstarch until I had a tight mix. Wonderful, will definetly make again.

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VEALCALF

Cooking Level: Expert

Home Town: Uniontown, Pennsylvania, USA

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Reviewed: Mar. 17, 2007

Great recipe! I made a few modifications. I doubled the sauce and cooked in pot however only used 2 tsp ginger and 3 Tbsp cornstarch. I also used regular vinegar and no MSG. I didn't coat the chicken but pan fried in canola oil. Everyone loved it!

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sweetslady

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 16, 2007

pretty darn good. better than most chinese restraunts. Pretty difficult to make though.

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Tina W

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2007

This was really good. My husband said that it reminded him of our favorite take out restaurant. I followed some of the other reviewers' comments and did the following: reduced the amt of corn starch for the sauce; and added the sauce (by spoon) to the chicken (mixing gently) after it was done. I didn't even use all of my sauce. Thanks for the delicious and easy recipe!!

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ajsmom

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Reviewed: Mar. 12, 2007

I really liked the sauce for this recipe, but the chicken was just yuck. It tasted way to much of soy sauce and was not crisp at all. I may use the sauce again but with a tempura battered chicken instead.

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geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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Reviewed: Feb. 15, 2007

My husband and I have been searching for a great General Tsao recipe, and this comes the closest to what we are used to. We did cut back on the cornstarch but not much as we are accustomed to quite a thick sauce with that dish. The taste was very good but next time we will cut back on the ginger. All in all, a success - we will make this again with some slight changes. Thanks for the recipe!

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SWhistler1

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Reviewed: Feb. 15, 2007

This was good. I used it for saute chicken to be a little healthier. I accidently added too much red crushed pepper. IT WAS OUTSTANDING! WILL MAKE AGAIN AND AGAIN!

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dcraft

Cooking Level: Intermediate

Living In: Joplin, Missouri, USA

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Reviewed: Feb. 12, 2007

This was a pretty good recipe all in all. A bit "gingery" so next time I'll have to cut back a bit on that. I also added some crushed red pepper to the mix while in the wok...adding that extra nip. Following the sauce recpie to the T came out pretty thick...so if you like it thinner definitely add water as someone else mentioned.

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Art

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Reviewed: Feb. 8, 2007

just like take out :)

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Ecco_Star

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Syracuse, New York, USA

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Reviewed: Feb. 4, 2007

Very good recipe Shaun! I did play around with the amounts of the ingredients, but it turned out beautifully nonetheless, not to mention, very authentic tasting. I doubled my sauce, but have no clue on how much cornstarch I added. I just did what looked right. The availability of dried chile peppers certainly varies from state to state and store to store, so you never really know what you're going to get. I only found really large Mexican hot chile peppers, so I used two. I made the sauce and fried my chicken in the morning and threw it all together that evening. Again, you don't know what amount of heat you're getting, so I suggest starting out slowly because you can always add, but not take away. I found the sauce to not be not quite spicey enough, so I just added in some cayenne pepper. Superb and loved by my whole gang. Thanks a heap!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 4, 2007

WOnderful! Almost as good as what we get at our favorite place!

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Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA

Living In: Proctor, Colorado, USA

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Reviewed: Jan. 25, 2007

This good. I tried sauteeing the chicken to keep out some fat, but it didn't work very good. It did end tasting alright though. I will try again and deep fry the chicken instead.

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BRODBECK314

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