Mean Guy's General Tso's Chicken

From: Japanese Delight

On Oct 31, 2009

Very yummy!! Although, next time I'd use a half the sugar, it was very sweet. Added a lots of chopped green onions at the end and it gave it nice freshness and color. I also used chicken breast. So much better than take out because the take out stuff usually has too much fatty blobby bits in it. I'll make this again experimenting with other meats, or without frying. Thanks!

From: Chef_Beauchamp

On Oct 28, 2009

WOW! This was absolutely awesome. I did not have all of the ingredients so I did the following. In place of rice vinegar I used white vinegar, I replaced the rice wine with white cooking wine and I fried them in canola oil instead of peanut oil. My husband said it was wonderful and we ate every last bit of it. Thanks!

From: Puckhead

On Apr 17, 2003

This is the best General Tso recipe out there!!! The taste was marvelous! It tastes so much better than a buffet or what not. I mad a few adjustments though. I used boneless skinless chicken breast instead of thighs.(highly recommended) and I didn’t have any chili pods so I substituted dried red peppers (like the stuff you put on pizza). It turned out beautiful! It was very easy to make as well. This was the first time I’ve made it and I had absolutely no trouble. If you love General Tso chicken YOU’VE GOT TO TRY THIS!!! Mean Chef you’re the king!

From: Spagets

On Dec 20, 2004

I agree with the other poster who said this recipe deserves 10 stars. This is excellent, excellent!!!! I've been making this dish for at least six months and just realized I never posted my review. I use a 10" fry pan to fry the chicken the first time, then a 12" for the second stage frying. It's very easy to prepare. What I changed about the recipe: I use almost 1 1/2 pounds of bite-sized boneless chicken breast. I quadruple the sauce but only add 4 tsp of cornstarch (makes the sauce a little runny but still coats the chicken). To the sauce I add a 1/2 tsp of garlic powder and instead of chili pods use a 1/4 tsp of red pepper flakes. I don't think my changes affect the integrity of the original recipe. When serving, I use white rice, cooked chopped broccoli on the rice, then the chicken. The whole family, even the kids, enjoy this dish. After cooking this dish a few times, we tried it at a couple of restaurants. Hubby said we're not eating it out anymore. Your recipe is that good. I've also prepared the chicken ahead of time and refrigerated it after the first frying. While I reheated the rice and broccoli in the microwave, I did the second frying. The quality didn't suffer and it was great having dinner on the table in less than 30 minutes. The second stage frying is a key step. Shortcut: When I buy chicken breasts in bulk, I cut into bite-sized pieces before freezing. Thank you so much for sharing this luscious recipe.