Reviewed: Feb. 14, 2012

Kids love it!!! I used garlic chili paste instead and it gave it a definite kick! This was great for my family :)

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Reviewer:

Mizcaramel99

Reviewed: Feb. 8, 2012

My family loved it!!

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Reviewer:

twhite75

Reviewed: Feb. 1, 2012

Followed the 2nd half of the recipe for the sauce, except I added cayenne & chipotle peppers to make it spicier. My husband found it too sweet, but I liked it. I don't like the chicken to be fried, so I just cooked it on the stove in diced pieces and added it to the sauce. Since my husband didn't like it, I won't be making it again since General Tso's is his dish (and he's a little picky when it comes to this).

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Reviewer:

angelanne5

Reviewed: Jan. 30, 2012

Fantastic! I marinated the chicken in soy sauce, white wine, vinegar, and brown sugar for a few hours. I tossed with cornstarch and pan fried instead of deep frying. The result isn't as crispy but even the crispiest chicken gets soggy after a couple minutes in sauce. I added fresh ginger and used chili garlic sauce instead of dried chilis. It tasted completely "authentic" (for a dish that typifies inauthenticity) and was well worth the calories.

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Reviewer:

Lauren

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 29, 2012

The sauce for this is homemade spot on! I doubled it!!! I also cooked chicken breast in alittle olive oil instead. then when done put in a little water and a frozen bag of vegtable medley of green, yellow beans and baby carrots and a can of water chestnuts steamed them added all to the sauce, served over white minute rice. Was delicious and spicey hot!!!Modified keeper way better for you than takeout Thanks chef Daddy

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Reviewer:

jensfun

Reviewed: Jan. 28, 2012

Overall a very good recipe. Certainly the best version of General Tsao's chicken I have ever made. the next time, I will cut back on the sugar by a quarter. Also, the sauce was slightly gritty. I may use less corn starch to thicken next time.

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Reviewer:

Mikey

Cooking Level: Intermediate

Home Town: Jeannette, Pennsylvania, USA

Living In: Greensburg, Pennsylvania, USA

Reviewed: Jan. 25, 2012

Oh my gosh...delicious. Better and fresher than any Chinese restaraunt. I did not have the peanut oil and it worked out just fine by using canola oil. Try it you will you be happy you did.

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Lanham, Maryland, USA

Reviewed: Jan. 23, 2012

Delicious is all I can say! No need to order out anymore:)

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Reviewer:

beautyrb34

Reviewed: Jan. 23, 2012

ABSOLUTELY FANTASTIC! My husband and I were blown away with the beautiful aromas filling our home and the flavours were out of this world, this is one thats will soon become a staple in our house, easy on the budget as well :)

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Reviewer:

ak.bailey

Reviewed: Jan. 23, 2012

This was awesome. My first attempt at Chinese cooking, and I'm super happy with how it came out. I did double the sauce, as other reviewers recommended. I found it to be a good amount of sauce, however because the sauce is so tangy and sweet, a little goes a long way. I also used boneless, skinless chicken breasts, cause it's how I roll. This was great and addictive- three of us ate the entire pan! Yikes! Also- I didn't find it to be hot at all, but perhaps I used the wrong peppers (they were large dried red chiles, not the small ones used in a lot of Chinese cooking). Thanks for the recipe!

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