Comments on: General Tso’s Chicken Recipe

By: Gumby

Gumby — Sun, 22 Jan 2012 01:56:26 +0000

I am now living in the Philippines. It is impossible to find General Tso’s here. So, when I saw you recipe, I figured I would give it a try. I made this last night for my wife and kids for dinner. The only thing that I did differently was added a teaspoon and a half of tomato paste to the sauce mix. It was delicious. It was also very easy to make.

By: Terri

Terri — Mon, 09 Jan 2012 19:24:58 +0000

This looks absolutely like the Chinese Restaurants versions. I have another recipe that I did years ago for a Pot Luck for Russell Stover Candies Corporate HQ; I was a Buyer in Purchasing there. The recipe was “Okay,” but I was dissapointed in the sauce; it was too light in color as they asked for quite a bit of cornstarch in the sauce.
However, this sauce looks simple, rich, and just like what you would order. I’m definitely trying this! Thank you! I’m a HUGE General Tso’s Fan too!

By: Treager

Treager — Thu, 15 Dec 2011 00:28:24 +0000

Made this and was impressed. It was good, although I don’t have a wok. Cooked the chicken in peanut oil in cast iron. Finished the chicken off in the toaster over at 350 to make it crispy. I added a little more rice wine to knock the soy sauce back a bit… may substitute a 1/2 tsp of OJ next time for some of the soy sauce.

By: Daniel

Daniel — Tue, 19 Jul 2011 23:21:33 +0000

Made Tso’s chicken today for me and my friends and they loved it! I had to quadruple the sauce ingredients ( doubled the chicken too). Nevertheless still too little sauce but perhaps it was my fault. Coated the chicken afterwards in flour before frying, good hint.
The recipe is great. Thank you!
Best wishes from Germany!

By: Daniel

Daniel — Tue, 19 Jul 2011 23:20:22 +0000

By: amanda

amanda — Thu, 12 May 2011 19:01:34 +0000

i do not know where to get rice wine. is it a cooking wine or a liquor?

By: Allie

Allie — Tue, 03 May 2011 15:40:04 +0000

Oh my gosh, this was phenomenal! The only substitutions I made (due to not having the ingredients) were cooking sherry for the rice wine and regular yellow onion liberally sprinkled with crushed red pepper instead of the green onion and red hot peppers. I sauteed the onion with crushed red pepper in a little sesame oil with olive oil before adding the fried chicken back to the pan. Also, I made the chicken with a double batch of the sauce, and then in a separate saucepan made another double batch of the sauce for dipping/mixing with rice. And I seemed to have solved the problem of the batter falling off the chicken by dipping in the cornstarch/egg mix first and then coating in flour before pan frying. Perfection!

By: Antonio

Antonio — Tue, 29 Mar 2011 14:52:39 +0000

This was soo good I made this twice in 2 weeks! I used chicken breast and subbed the sugar with 6 packs of splenda egg beater for eggs. I just finished cooking this morning; made this for my lunch. Wish the nutritional info was posted with all the recipe. STILL LOVE IT! Thanks!

By: jasmine bell

jasmine bell — Thu, 24 Mar 2011 16:58:53 +0000

I just made this today. The slurry was excellent, the chicken fried up very nicely!! The sauce was great too but I added a half a tablespoon of hoisin sauce and a tablespoon of garlic. It was perfect! i will be making this over and over!!

By: amani

amani — Mon, 14 Mar 2011 02:32:05 +0000

Made this one last week, and it didn’t dissapoint! Thanks again for the great recipe!