123 Reviews of General Tso's Chicken (Tso Chung Gai)

From: TheWrays

On Oct 16, 2002

FABULOUS. Worth the effort, though not as easy as a 20-min prep recipe may seem. Set your kitchen up like a kitchen show, with all the ingredients ready beforehand and you'll be ready to wok and roll! Doubel the sauce recipe and you'll be evn happier.

From: Pets'R'us

On Apr 1, 2003

What a fantastic recipe, this was so good my husband will not take me out to a Chinese restaurant anymore!!!! We had this in restaurants but I thought this was better. With many Chinese dishes I don't achieve "that restaurant taste" I did with this one!! Worth the effort, thank you so much for posting this.

From: Kookaburra

On Apr 16, 2004

Oh my God, Sue, I think this may well be the best thing I've EVER tasted! Absolutely fabulous! I cooked it the first time for two as a trial run but I didn't halve the sauce which turned out to be a good idea. The only other change I made was substituting the dried chilli with 1/2 teaspoon crushed chilli (from a bottle). I put 1/2 cup of cornflour in a bowl and jiggled the chicken cubes around in that with my tongs. Wasn't too difficult. My chicken didn't brown too well (maybe the oil wasn't hot enough) but it did crisp up beautifully so I won't worry too much about colour next time - the sauce covers it up anyway. If cooking for guests again, I'd deep fry the chicken in advance and put it aside ready for the second shallow frying. I'd have the sauce ready to go in a jug. I cooked it the second time for four and doubled the sauce, but found the chicken came out a bit soggy. Next time I'd still double the sauce for 4 but I'll toss 1/2 the chicken in 1/2 the sauce, then do the other half. I made this for the 3rd time today. Didn't have any peanut oil so I used vegetable oil and added a couple of drops of sesame oil. It was just as good as the peanut oil and a whole lot cheaper! I just LOVE this recipe!

From: #39568

On Apr 4, 2003

Restaurant quality! I have gone to a lot of different chinese restaurant and some dont even come close to this one. Family thought it was a take out and when they found out I made it, they were impress. Thanks so much!

From: DDW

On Dec 20, 2003

Last night we had an OUTSTANDING meal! This dish is worth more than 5 stars. Here are a few changes I made to the recipe. We used the deep fryer for the chicken - with 80% peanut oil and 20% vegetable oil - only 'cuz I ran out of P.O. We divided the chicken into 3 batches and since our fryer doesn't maintain the temp as well (because we fry outside and it's winter) it took a few more minutes to cook. Dusting each piece of chicken would have taken WAY too long so I took a shallow dish - put corn starch in, topped with chicken and then sprinkled corn starch on top - rolling to coat. You will you use more than 1T of cornstarch but even with our heavier coated method it doesn't even come close to the heavily breaded chicken you will get in the restaurant. We are sauce people and after reading other reviews decided to double the sauce recipe - next time I will make 4X the recipe - we would have liked more sauce for our rice! The steamed broccoli was a perfect addition to this recipe. Try it! A note to someone who maybe hasn't cooked with the red peppers - they are for FLAVOR - don't eat - or you will be in pain - my dh knows this from a previous experience! This dish is going to be made regularly at this house - actually I'm already dreaming of eating it again. Thanks for such a great recipe!

From: mmm29

On Aug 21, 2002

We LOVED this dish. It is just as good as the General's Chicken we get from our favorite local Chinese restaurant. Yum! Yum! : ) mmm29

From: Bev

On Apr 22, 2003

Absolutely incredible, Sue! This was so much fun to make! I used sunflower oil, because I thought I had peanut oil, but was out. Otherwise, I prepared as suggested. Next time I will definitely make double the sauce, which is marvelous! And I will not add salt, the soy sauce was enough for me. Thanks for a lovely supper, Sue!

From: Bogey'sMom

On Jun 20, 2002

I always have to at least double all my recipes, because I'm never sure how many teenage boys will be showing up to eat. There were three here tonight plus my husband and myself. Everyone raved. Easy recipe to put together, very easy to vary the amount of heat. Definitely a keeper. Thanks for sharing.

From: bratty

On Jan 20, 2003

This is another one of those "wish I could give it more than 5-stars" recipes. Really great recipe, a little bit of effort to prepare, but so worth it. Honestly the best General Tso's chicken I've ever had!

From: Shjya Instance

On Feb 26, 2003

Oh my goodness, what a recipe!! It turned out wonderful, thank you Sue L!! I would recommend leaving out the salt in the first part- it was enough without. Highly recommend this recipe! Thank you!