I've never had General Tao chicken at a Chinese restaurant, so I can't compare this to that. That being said...this dish was just scrumptious! Prep was relatively easy and quick, especially considering the complexity of the resulting flavor. I was reluctant to use the whole 1/2 cup of oil for the frying, but that amount ended up being perfect. It did require frying the chicken pieces in five batches in my 14" round-bottom wok, but that was no problem. I removed the cooked pieces to a paper towel lined bowl while doing the subsequent batches. The coating ended up being somewhat pancake-like, but with a nice, crisp exterior that didn't fall off after cooking. The chicken pieces stayed nice and moist. The sauce cooked up beautifully and stuck to the chicken as a sweet-and-sour sauce might. Oh, I did add 1 Tbsp. of red chile paste to the oyster sauce before adding that to the sauce and it was just right for us (you might want to add a little less). I think this method might do well with pork strips as well. Can hardly wait to get to a Chinese restaurant to see how close this was! Thanks, Mel, for this great recipe!
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I've never had General Tao chicken at a Chinese restaurant, so I can't compare this to that....