Tasted great and was easy to cook the very first time.

Followed the recipe exactly. I've got to say, I'm a little puzzled. I'm a huge fan of the restaurant versions of this dish I've had. This tastes nothing like them. The texture of the chicken is wrong, the sauce is okay but the flavor is really off. The ketchup is a bit overwhelming and seems really out of place. I cook a lot but I don't see any way to reconcile this recipe to General Tao Chicken. In the future I will stay with a traditional recipe with traditional ingredients.

I have been searching for THE General Tso (Tao) Chicken recipe, and have tried numerous recipes to no avail. This one still was not quite it, but with some changes it was the closest I've come yet. I'd give it a 5, but I had to modify the recipe significantly - still though, the results were DELICIOUS. Perhaps it isn't fair to take off a star if I didn't even follow the recipe exactly, but I wanted to avoid the negative results other reviewers had. Here are my changes: reduce vinegar to 3 Tbsp and ketchup to 2 Tbsp, to get rid of the sour and ketchupy tastes. Reduce ginger to about 1 Tbsp (that's just personal preference) and add a couple of cloves of garlic (this is the first General Tso's chicken recipe I've seen that didn't have garlic). Increase soy sauce to 1/4 cup. Add 1/4 cup of sherry. And I like it hot, so I added a Tbsp or so crushed red pepper and a few red chiles. Also, the oyster sauce is important - don't skip that ingredient. I stir-fried broccoli and sugar snap peas with the green onions and served on white rice. Like I said it still wasn't exactly restaurant quality but it was very close. My gf and I were VERY happy with how it turned out. EDIT: To the people complaining about the batter - I've found the chicken is better baked and MUCH EASIER. Marinate for ~3 hrs in sriracha, soy, and garlic powder. Bake covered for 10 minutes at 400, then another 15-20 at 350. Don't let it get too dry. This can result in a lot of extra sauce, so make plenty of rice.

Everyone loved it and told me they definitely want to have that again. I had my doubts at first with the batter. It was thicker than what I'm used to for breading and didn't seem like nearly enough. I went ahead and dumped it in the ziploc bag with my chicken pieces and realized a little goes a long way. My husband added a little cayenne to his.

So good just as it is. My husband and kids loved it. Yum!

I agree with others that state that it was a little to much work. The taste was okay. It didn't taste like any general tao chicken I ever had. I'm used to spicy not sweet, so I added a little crushed red pepper. Not a bad recipe at all, just not what I was expecting. Thanks for the recipe.

This was just ok. I found it to be way too sweet. I could also really taste the ketchup. If I make it again I would cut way back on the sugar and ketchup.

This was PHENOMENAL. I never thought I could recreate chinese restaurant style cooking at home, but I did and everyone loved it! What a fantastic recipe!

I made this recipe for friends and it was a huge hit. They said it was the best they've ever had, even from a chinese restaurant! I did have to substitute a few things and add here and there. I added 2 Tbsp. of Oyster sauce that I had on hand, I used a red wine instead of the sherry because that's what I had on hand and I also used 1/3 c. more corn starch to thicken the sauce. I dissolved the corn starch in just enough water to make it not lumpy for the batter. And lastly, I added only 1 1/2 cups of sugar because I doubled the sauce recipe.

Good but I probably won't make it again. It was a lot of work and not really worth it. The sauce was way too sweet. If I did make it again I would cut down the sugar, vinegar and sesame oil. The flavors were altogether too strong and it didn't taste like any general tao chicken that I've ever had.