9 Reviews of General Tso's Chicken II

From: Christopher

On Jun 25, 2001

If you want this to be the "crispy general tsos" just let the sauce thicken, and then add the well browned chicken at the very last minute before you pull it off of the fire. Great Stuff - less cornstarch!

From: Glenn Fischer

On Apr 9, 2001

This took me about 15 minutes to prepare and about 20 minutes to cook. It turned out really well! The only change I am going to try is to add a little sugar to the sauce.

From: jennifer walker

On Feb 25, 2001

This is a great recipe....It didn't take too much time to prepare and the final results were delicious!

From: lorenzz

On Nov 29, 2000

This is a great recipe I made it for my family soon it will be served in my restaurants. Lauren

From: Jennifer Michele

On Mar 29, 2001

I will definately make this recipe again, but if you are looking for the crispy coated General Tso's Chicken, this isn't it. It is still really good! If you are wondering, as I was, about the dried peppers, you are supposed to saute' them whole in the oil.

From: belinda

On Dec 4, 2001

For the novice cook I found this to be a great one. The ony thing I did different was to add 1/2 cup sugar. Everyone who tried it wanted more!

From: Deborah1

On Jun 10, 2002

okay, but this needs work. i thought the sauce was too hot and vinegary. this is not the sauce you are used to getting at chinese restaurants, too thin and light colored. also, very messy to make. i needed more than 1/2 cup oil to fry and the chicken took four batches and too long to cook. however, my husband and a coworker both said they liked it and it reheated well. i would try again and add either a some hoisin sauce or red bean paste to darken up the sauce and cut the vinegar in half. also, i would omit the red chiles and use chili paste instead.

From: Mark Woodyear

On Dec 11, 2000

From: O lobo

On Aug 15, 2001

I made this with shrimp, and had to substitute baslamic vinegar instead of rice vinegar - it was very good, just make sure you don't overcook the shrimp. Who the heck was General Tsao (Tso), anyway?