Reviewed: Jan. 23, 2007

i didnt like the way this turned out. When I put the sauce mixture into the pan, it thickened right away. So when I added the chicken, it was hard to mix it all together. I had to add some water for it to mix. Also, the chicken lost its crunchiness. I found the taste to be bland and more sweet than spicey.

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FADDU

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 20, 2007

Love the recipe, but definitely had to cut down the cornstarch/add more liquid. I didn't use white wine vinegar, instead I just used regular white vinegar. Turned out great! I tried it twice already and the second one was waaaay better than the first since I know to cut down the cornstarch. And very important, for best results, make the sauce and fry the chicken separately. Pour the sauce over the chicken when it's ready to serve.

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Liyana

Cooking Level: Expert

Home Town: Bedok Reservoir, East Region, Singapore

Living In: Annandale, Virginia, USA

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Reviewed: Jan. 19, 2007

I didn't eat this one myself because I'm a vegetarian, but my fiance and his friend told me that it's great! The only thing I would do is cut down the amount of cornstarch! We had to add a lot more water before it was done cooking!

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Jan. 17, 2007

My husband absolutely loves this! The first time I made it I figured it was just by accident that it came out good, as I didn't have some of the ingredients. But I made it last night, once again without some of the ingredients and it still came out delicious. I didn't have any ginger, and I substituted red pepper flakes for the pepper, and couldn't tell any difference. I don't like spicy foods, so I can just make it up to the last step and take my portion out before I add the hot spices for my husband.

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J. Cox

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Reviewed: Jan. 11, 2007

I was so excited when I found this recipe. I love General Tsao's chicken but we can't get it where we live. Everything was going great until I mixed the chicken and the sauce. All the batter on the chicken turned to goo and had a horrible texture. Next time I will cook the sauce by its self and then add it to the chicken. Also the sauce wasn't spicy enough for our tastes. Thanks for posting this recipe.

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Stacy

Cooking Level: Intermediate

Living In: Roosevelt, Utah, USA

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Reviewed: Dec. 28, 2006

Second time cooking this recipe. Once with chicken, and the other with shrimp. Was perfect! Did make more sauce, as most reviewers recommended. And cut down on cornstarch.

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Lisapple

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 27, 2006

Not really the flavor I'm used to with that dish.

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Kim Riggi

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Reviewed: Dec. 7, 2006

I loved this recipe. I will definately cook again. I woud suggest to cut down on the cornstarch though. I read a review where they said 2 tablespoons was enough. I didn't have white wine vinegar I had white wine and salad vingegar and it came out great. I think you should add brocolli so you could have some kind of veggie. I also made again with shrimp instead of chicken very yummy. I would suggest you saute it instead of fry though. Thanks again

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teiana

Cooking Level: Intermediate

Home Town: Edgewood, Maryland, USA

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Reviewed: Dec. 4, 2006

Yummy! I doubled the sauce per other reviews, but felt it was too much. I may just pour it over the chicken next time. I substituted flour b/c of a corn allergy, and had some sticking trouble, but it turned out fine. The oil helped a lot. I also substituted rice wine vinegar b/c I was out of white wine vinegar. We will definitely make this again.

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AGGIEMOM03

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Reviewed: Dec. 3, 2006

I love this recipe!! We live in Germany and its nearly impossible to find good Asian food. This recipe hits the spot. Its messy to make and it takes time but.... its well worth it. I make some really spicy and leave some sweeter because my 2 year old duaghter loves it too and i dont want to burn her mouth!

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 25, 2006

This is a very nice recipe, it turned out well the first time I tried it. However, I took a few minutes to read the comments of other, and cut back on the Cornstarch. I also replaced the vinegar with Rice Wine. Second time around a little more soy sause and the color was just like I'm used to seeing at the resturants. Good recipe, just needs a little tweaking.

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Shadow Dancer

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Reviewed: Nov. 21, 2006

I love General Tsao's Chicken and when I go out it is one dish I make sure I get off the buffet. However I followed this recipe to the "t" and it did not turn out as I expected that it would. To much cornstarch was one of the identified culprits nor was the sauce suitable to light my tastebuds. However this recipe can still work out if you add some sweet chili sauce for chicken which you can get at the oriental cooking store in place of the sauce that goes with the recipe. Like I said this dish was dissapointing to a certain degree but can still be savaged.

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Johnnie Mendenhall

Cooking Level: Intermediate

Home Town: Camden, Alabama, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 11, 2006

Wow, this is the first time I've ever given such a poor review. I omitted the MSG and used rice vinegar in place of the white wine vinegar (didn't have any). I used tofu instead of chicken (which came out fantastic), and was glad I didn't add the tofu to the pan of sauce. The sauce was WAAAY too thick, even after adding an additional 1/4 cup of water at the end--reminded me of a satay sauce. I also had only used 1/2 cup of sugar and the sauce ended up way too sweet. I will not make this again. I am really disappointed because General Tsao's chicken is my husband's favorite, and I was really hoping to find a fab recipe to knock his socks off. :(

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WIFE2SP

Cooking Level: Expert

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Reviewed: Nov. 7, 2006

good flavor, I have only had General Tsao's once before, so I can't really compare. I used my own chicken batter recipe to fry the chicken and just made the sauce.. I will make again.

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Nov. 3, 2006

And when, for once, I follow a recipe exactly, it doesn't work out...SO MUCH CORNSTARCH. Flavor was fine, but sauce and jelly are not the same thing.

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QJ

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Reviewed: Nov. 2, 2006

This really is the best home made GTC!! I followed the recipe to the T, and it came out GREAT! You won't be dissapointed

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$arah

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 25, 2006

This was fantastic!! I heeded advise from the many other people who tried this and cut way way down on the cornstarch. For the marinade I only used about a tablespoon of cornstarch. My family kept nibbling on the chicken before I even got to finish it. I did something in error but would recommend doing this: Put all the sauce ingredients into a saucepan and cook it! Again, used way less cornstarch and this way you can judge how thick or thin you want your sauce. Otherwise you may end up with gloop. It also took some of the rawness out of the ginger and garlic. Then just throw in the chicken and sauce and stir fry until hot. So easy.I will do this recipe again and again. My husband is so fussy and he even liked it!

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heather

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Reviewed: Oct. 20, 2006

I am up to nearly 200 Recipes and my husband (without solicitation) said...."Honey.Out of all the things you have made...this one is my favorite!" That about says it all. I felt like I would make 2 batches of sauce next time and make one without the cornstarch. It needed something to drench the rice a bit that I served it up with.

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Oct. 8, 2006

I made this awhile back, and my family was not really impressed. After it sat for a few mintues, it jellied up and that was not very appitezing. It is one of those meals that doesn't keep very well. I think my family and I will stick to take-out. I followed alot of the advice in the reviews...less cornstarch, subbed red pepper flakes.

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