General Tso's Chicken

I've made this twice & it's better than take-out.

This was absolutely awful. Ungodly saltiness takes away so much from any other flavor. It was our first attempt at this recipe, and definitely our last.

First, this does not take hours to prep. It took less than an hour to make it and eat it. Second, the cornstarch slurry is too thick for the coating - I suggest cutting the cornstarch down to 3/4 cup. But I really like the idea of dipping in egg/soy and then coating in cornstarch. Much better approach imo. Third, it just is not as crispy as a Chinese restaurant. I even drained on wire rack (paper towels are silly and just keep the grease on it). I will consider adding baking powder. Overall, tasty, but the whole food experience is not solely dependent upon taste. Texture (crispyness) is a big component of General Tso's.

This was super yummy.......I did make some personal preference omissions and had to add about 1/2 a cup more water to the corn starch slurry (mostly because it was taking too long to drain each piece) but over all it was pretty good. I left out the chilis because I was feeding children and added some sesame seeds in their place, it tasted like sesame chicken, mmmmm! Will make variations of this again and again! By the way, this made WAY WAY too much sauce, I used about 1/3 of it (1 1/4 - 1 1/2 cups maybe) for all of the chicken (including sauce for the rice) and froze the rest to use with this recipe again. Thanks for posting!

Pretty good! This was my first attempt at G.Tso's. The taste was amazing. It was hard for me to get the hang of frying the chicken. I am not a big fan of deep frying, but I tried it because I wanted that crispy effect. Turned out pretty well, but not exactly like the restaurants. I didn't have a problem with the slurry, as I only used 3/4 cup cornstarch. Not funky at all. Next time, I feel like I am going to just sautee the chicken breast after I season them with some garlic powder, salt, and pepper. The sauce was incredible and I feel like it wouldn't change the flavor any. Also, save more calories. Great experience with this recipe. Not too long to prep. Don't know what other "chef's" are talking about when they say 1-3 hours prep cook time. Geeeze.

This was a very good recipe. The only changes I made were omitting the onions and using red pepper flakes in place of the dried chilies. The sauce was very good but it seemed a tad too soy-saucey for my tastes.

I made this for my husband, and we both agree that this recipe tastes better that any general tso's chicken we have ever had...and we eat alot of it too. The only thing i did dfferent was add more garlic, but this recipe was fairly easy and alot faster than i thought. I love it!

I followed the recipe exactly using sherry wine. It was fantastic. Now I know how the Chinese restaurants get that yummy crispy coating on their chicken. Thank you.

i would suggest useing the sherry wine. when i used the white wine it didnt tase as good.

This was the 1st attempt at an authentic Chinese Recipe and I have to stay I was stunned at how it turned out. The author is right on the slurry, you just have to trust that it's gonna work. I'm not sure why anyone would cut the cornstarch down. If you trust in the recipe it works to a T! I'd be interested to tweak the sauce to make it an Orange Chicken. The sauce is great!!! AWESOME RECIPE!

My boyfriend loved the recipe. I personally think i will tweak it a little before trying it again. I felt it was missing something. It was however really close to one of my favorite restaurant's, but only slightly off. I had to add water to the slurry because it was too gunky. But i loved how easy this was to make and minus a couple of things, I had everything else in the fridge, making this a great alternative to te chinese food takeout.

This was a great recipe. It is the third time I have attempted General's Chicken, and this recipe beats the first two hands down. I adapted the recipe just a bit. I cut the amount of cornstarch in the sauce in half (used only 1/4 cup), I used 1/2 of a cup of white wine vinegar instead of separate white wine and vinegar - this added a bit of tang, so next time I will like go with a full cup of sugar. I used somewhere between 1 and 2 tablespoons of minced fresh garlic root in the sauce. I also took someone else's advice and dipped the chicken in egg and soy sauce, then shook it in the corn starch instead of making the slurry. Great recipe. Will definitely make again.

This was fantastic. Very impressive recipe! I stir fried some broccoli ahead of time, then added it in when tossing the chicken in the sauce. Thanks!

I added water to the slurry since it was too thick. I also minced 3 additional cloves of garlic to sautee in wok before adding the green onions and chilies which added more flavor. Next time I will reduce the cornstarch to 1/4 cup for the sauce since it was also too thick. Otherwise, this recipe is a definite keeper. So easy and yummy! Thanks for sharing.

Absolutely Amazing! Enjoyed every bite. I added a tsp of ginger in it, gave it more of a chinese scent and taste. You can take out the garlic and add some orange zest and instead of using water for the sauce just use orange juice. :) I also added some sesame seeds on top for the presentation. SOOOOO GOOD!

My husband and I made this last night and were thrilled with the results. We followed the recipe with only a few small changes. For the sauce we added a bit more grated garlic and included a few teaspoons of grated ginger as well. We also added about a teaspoon of cayenne to the sauce mixture, omitting the dried chiles. We're fans of spice, so we also added some red pepper flakes to the wok when frying the green onions. Heat is definitely something that can easily be adjusted to taste for this recipe. I read the reviews before beginning and kept in mind suggestions lessening the amount of cornstarch in both the slurry and sauce. We used the amount listed in the recipe, however, and would do it again. Although the slurry is quite thick and gooey, it made a fantastic fried coating for the chicken. The sauce was thick, but what I'd expect General Tso's sauce to be. We thought it was just right. We served the chicken with steamed broccoli and white rice. Delicious!

This recipe tasted great - however, when I made the cornstarch slurry, it turned to the consistency of peanut butter! I just added a little water and it still tasted great! Great recipe! thanks

I experimented a little, I used the left over "slurry" as part of the sause, since they both called for a lot of corn starch and soy sause. I forgot about the egg in the slurry and I first I thought I might have ruined the sauce, but if you keep stirring, (don't let it bake!), I think it still turns out all right. We ate it all up anyway. : )