250 Reviews of Mean Guy's General Tso's Chicken

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.

From: bratty

On May 30, 2003

This General's Chicken was the best I've ever had, and I made it! I did substite boneless, skinless chicken breast for the chicken thighs, but otherwise followed it to the letter. I've made serveral versions of this recipe, and this is by far the best. Don't be intimidated by this recipe, it really is fairly easy to put together, and you won't be disappointed!

From: Carrie Huggins

On May 1, 2003

I have tried over 30 different recipes for General Tso's Chicken and this is THE BEST EVER !!!

From: Just Cher

On Sep 2, 2003

I was reluctant to review this recipe as when I was in the process of making this I discovered I only had about 1 tbs cornstarch. Being that I was short on time I decided to make the recipe, only I did not fry the chicken (I used chicken breast) but I sauteed it in a little peanut oil. I followed the rest of the recipe as stated and it turned out wonderfully. Spicy and tender. My family said it was excellent and never realized my goof. I served this with brocolli and sticky rice. Mean chef this is one great recipe! Next time I will make it with as the recipe states but honestly the taste was so good we didn't miss it. Thanks!

From: Redox

On Apr 22, 2004

This is a terrific recipe! Thanks to all the posters who said to double the sauce-they were right. I used breast meat (all I had on hand) and it was great. This is easy to make and the Chinese restaurants that price this as a premium dish are getting away with murder. This is a very inexpensive dish to make. Oops, almost forgot, I used a dry white wine instead of rice wine 'cause that's what I had in the fridge. This recipe goes on my "short list" of absolute faves. Kudos to Mean Chef and this excellent site.

From: pamxch

On Apr 23, 2004

Great recipe! My husband is a food snob, but he loves this recipe! For health reasons, we made some changes and it still turned out delicious. We sauteed chicken breast cubes in canola oil with garlic, ginger, and red pepper flakes. We were too lazy to remove the chicken so we left it in the pan and poured the sauce over it and finished glazing the chicken. We also tossed the chicken with chopped green onions at the end. Like one other reviewer, we had a problem with excess fried egg pieces, but we just picked them out before adding the sauce. This will become a weekly regular for us! Thanks for the recipe!

From: Bailey5

On May 24, 2003

This recipe is incredible! The only changes I made were boneless skinless chicken breast and I doubled the sauce recipe. Very delicious. Keep up the great work Mean Chef!

From: Gail11

On Jan 7, 2005

This is an awesome recipe. Like others I used boneless chicken breast pieces. We buy our boneless breasts in bulk and my DH, a former meat cutter trims them up and we do stir fry with the pieces. I used the equivalent of 2 eggs with an egg substitute and 1/4 cup cornstarch to marinate the chicken pieces. I simmered the hot chili peppers for a minute or so, removed and fried the chicken and set aside. I added more oil, the chilis, sliced onions, sliced mushrooms and minced garlic, snow peas and sliced scallions and sauteed for a few minutes and removed.A litte more oil, the chicken pieces until golden, added all the vegetables back and the sauce as stated in the recipe and sauteed until carmelized. Sprinkled with sesame seeds and served without rice as we are watching our carbs. Delicious! A big hit that will be served often. Keep the recipes coming!

From: LibbyAnne

On Nov 27, 2007

This should probably be two stars, but since I've only made it once, I'm giving it three. I had high expectations reading the reviews, and while the chicken itself was done just right, the sauce was definitely substandard from what you'd get in a restaurant. I made it exactly according to the recipe, except I added 3 more chili pods. I still didn't get any heat from them, and the flavor was basically sweet soy sauce. It wasn't bad at all, but it wasn't General Tso's as I know it and love it. I'll be trying a different recipe next time, but thanks for posting. It was fun to give it a try!