127 Reviews of General Tso's Chicken

From: Chef #361290

On Mar 12, 2007

I had trouble coating the chicken with the cornstarch–egg mixture, so instead I dipped the chicken in egg and soy sauce, and then I shook it in a bag of cornstarch. This allowed me to coat the chicken MUCH faster, and I found that the chicken prepared my way tasted better too because the cornstarch layer wasn't too thick. Excellent sauce.

From: Country Chef

On Sep 15, 2007

Very good...I did have to add a little bit of water to the coating / batter mix. Substituted 3/4 tsp of Cayenne for the 8 small dried chilies. Also added some for the sauce...it really thickened fast. This is the top of my list for Tso's chk. Like these recipes with only a little bit of chopping.

From: Girl in Uruguay

On Aug 20, 2007

I cut down on the cornstarch in the sauce, and thought it still tasted like corn starch, so I added some more water and cooked some more. I couldn't believe how much it taste like the general tso's chicken we buy at home, and that's saying a lot! The only problem was as we were eating it and it cooled it was very gel like. Actually, my husband didn't notice, his was gone before it cooled! Not able to get Chinese food in Uruguay, so I am delighted to be able to make it myself! Thanks for the great recipe. Oh, I only fried my chicken in about a tablespoon of oil and then baked it to get more crispy. Amazed at how little oil I used and still got the crisp texture.

From: Chef #546971

On Aug 23, 2007

Was a good meal! Relatively easy to make. I cut the cornstarch in the sauce to 1/4 cup after reading how thick it was for some people who made it. Maybe next time I would put a little more than 1/4 cup. The taste was good overall, however, I thought it was somewhat too salty and the soy sauce was overpowering. Next time I would cut back on the soy sauce. I also used 1/2 tsp of dried crushed red pepper flakes in place of the 6 dried chilies. That seemed to work out fine. This is definately worth making again but I would make the adjustments based on my personal taste. Thanks!

From: Kermit in Huntsville

On Feb 1, 2008

I loved this. I also added red onion and red peppers to the green onion and pepper mixture. However I soaked the chicken in buttermilk for awhile and then dredged the chicken cubes in SELF RISING FLOUR and deep fried them. I placed the sauce mixture on the bottom of a platter and added the chicken on top so as not to let it get too soggy. Heavenly.

From: anne in apex

On Dec 22, 2008

General Tso's is one of my husband's favorite carry-out meals, and he assured me that this is very close. I loved the sauce! I noticed in the intro a reference to ginger, but don't see it in the ingredient list, so at the last minute I added some ground ginger to the sauce as it thickened. I took another reviewer's suggestion and shook the egg coated chicken in a bag of cornstarch, so it wasn't too thick. Next time, instead of adding the chicken to the sauce, I will pour the sauce on top, so the chicken stays crispy. I didn't have chicken breast, so I used leg quarters cut off the bone, and it was fine. Thank you for posting such a simple recipe that really pleased my husband!

From: jane49423

On Jan 5, 2009

This is delicious! I used just 1/4 cup corn starch for the sauce, so it was a little runny, but some of the reviews scared me that it might get too thick if I used the recommended amount. I might add more next time. I don't have the frying chicken down pat. At first my oil was too hot, but I got the hang of it eventually. I want to perfect this!

From: slkendrick

On Feb 6, 2007

This recipe was very good Chinese...but not sure I would classify as General Tso's...definitely more sweet than spicy. My family enjoyed it...the chicken was awesome. Next time I will probably try and find some hotter peppers and maybe add some red pepper flakes.

From: Chef #449271

On Feb 12, 2007

This rocked my SOCKS! Don't look any further for a General Tso Chicken recipe! Sauce alone! WOW!!!!!! Must try

From: kitchenslave03

On Sep 22, 2006

Outstanding!!! I used less chicken but added some steamed veggies to the yummy sauce. I know it's not as authentic, but the sauce is sooo good and I try not to serve a meal without something green. The best at home Chinese food I've ever had. Also, did not need quite as much cornstarch in the sauce. We ate it with my homemade chile paste because we like it hot! Thanks so much for posting!!!