Reviewed: Apr. 5, 2012

I like it some, but there are some things that I would mention. First, rice wine. I dunno what it was, so i tried it. Next, soy sauce. I didn't add any of that because my family hates it. We had a great mandarin sauce that I like to put on meatballs and drizzled it with that. Delicious! Last, pepper pods. Not that much flavor. So I rate only 3 stars. Nice try on the recipe, but didn't like the things above. Other than that, an OK recipe.

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Reviewer:

ilovecooking!

Cooking Level: Beginning

Living In: Watkinsville, Georgia, USA

Reviewed: Jan. 29, 2012

I have made this twice. The first time I substituted white vinegar for the rice vinegar and apple juice for the rice wine. (I didn't have rice vinegar or rice wine). The second time I used the rice wine but still substituted the vinegar. I also doubled the sauce. It was delicious both times and I will continue to make it. Thank you for the recipe!

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Reviewer:

cookiegirl

Reviewed: Aug. 1, 2011

The taste was fantastic! The recipe actually took longer to make, but only due to my small deep fryer. The sauce was easy and so good, it actually surprised me.

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Reviewer:

Armywife

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Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Reviewed: Apr. 30, 2011

Did not taste like general tso's chicken to me.. I will definitely not use this recipe again..but thanks for letting me try it..

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Reviewer:

Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

Reviewed: Feb. 5, 2011

This was great, Joe! I prepared the chicken without breading, but the sauce was terrific! Used the chicken and the sauce with some mixed veggies and rice to make a fabulous rice bowl. Thanks for the tip about the gin, too! Works great!

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Reviewer:

Christine L

Reviewed: Oct. 25, 2010

It was ok needed more spice I added more whole chilli as well as chilli flakes and used apple juice instead of rice wine

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Reviewer:

Karlita C

Cooking Level: Intermediate

Home Town: Ajax, Ontario, Canada

Reviewed: Oct. 5, 2010

This recipe was good! I didn't have rice wine and substituted white wine. It turned out fine. I also didn't have small red chilies so I substituted crushed red pepper and sprinkled that in to taste. I did chop one half of a poblano pepper to give the meal a "green" taste and not just heat. Other additions were that that I cut up one large head of broccoli and sauteed that with onion slivers and the poblano pepper in a ginger-based stir fry oil. (The best General Tso's chicken I ever had contained broccoli; the standard recipe is very unhealthy if you make it without vegetables.) When finished, I tossed the whole thing with green onions and sprinkled some chopped peanuts on top. Authentic General Tso? Maybe not. Absolutely delicious? Yes. I will definitely make this again.

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Reviewer:

OCEANJULI

Cooking Level: Expert

Living In: Waterford, Connecticut, USA

Reviewed: Sep. 27, 2010

This is a very tasty version of General Tso's Chicken! I cooked in a deep fat fryer, as recommended. I served with Serrano chiles, because my grocery store does not stock dried red pepper pods, and I did not have time to order them. I served it over white rice.

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Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: San Antonio, Texas, USA

Reviewed: Sep. 26, 2010

I did some research online for substitutes for rice wine, if you don't have rice wine you can use gin instead. I've used it before and it worked pretty good.

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Reviewer:

joe harrington

Reviewed: Sep. 24, 2010

The recipe was okay, but I don't think it was much like the General Tso's chicken that I usually get as take-out. Maybe that was because I used sherry as I didn't have rice wine? I doubled the recipe and the sauce, but the sauce evaporated away as soon as it hit the hot pan. I'll probably continue to look for a recipe more to my liking for this dish.

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