General Tso's Chicken (Tso Chung Gai)

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.

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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.

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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

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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.

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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!

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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!

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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!

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THANKS! My daughter and I love General's Chicken but I have never tried to make it (I thought it would be to hard). I can not wait to try this recipe (I will have to wait for hubby to be gone for the evening He does not like chinese!).

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This is delicious! My husband was so impressed. I can't wait to make it for company. Thanks for sharing.

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One of my favorite dishes.

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This is wonderful, except a bit time consuming. The other drawback is the huge quantity of peanut oil at $4/12 oz. I think the sauce (5 stars)is what makes it, and I will try stir frying the chicken next time rather than deep frying. The spicyness and the hoisin sauce set this above the rest.

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Amazing taste.

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A little time consuming to make. But wow!!!! What a awesome dish!My teenager devoured it.Said it was just like a chinese resturant dish.Thank you!

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Very good. Everyone ate every scrap, including my usually picky teenage daughters. And even better than the version from our favourite takeaway - I shall definitely be making this one again.

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Firstly, it was good but with some changes. It is not really general tso's chicken but still ok. Add some szechuan pepper and chinese 5 spice to the slurry (cornstarch chicken marinade). Also for those complaining about it being too salty - you must use DARK soy which is not as salty as let's say kikkoman or light soy. Also if you quickly fry the garlic and ginger before adding the rest of the liquid ingredients it improves the flavour. Doubling the sauce is good but you need the cornstarch/water mix at the end to thicken. You don't need to deep fry -just keep batches small. It is all pretty quick - I don't understand people complaining about it being too much work. Also instead of broccoli would be good with red peppers added in to the stir fry.

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Absolutely fabulous Sue! I am never disappointed with your recipes! This takes a bit of work, but is SOO worth it! The flavor is out of this world. It's easy to prepare, just a little putsy. This will definately be company fare around here. Thanks for another awesome recipe Sue! We loved it!

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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!

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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!

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Very good and easy to make. Will definitely make it again. Thanks.

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This was delicious! I have tried many recipes but this was the very best.

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