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General Tso's Chicken Recipe

General Tso's Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 11-20 of 48

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  • on March 10, 2010

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    I didn't think the sauce had enough "zing", so I added the zest and juice of one orange and it seemed to make the difference.

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  • on February 15, 2010

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    We made this as written the first time and loved it; now we use a few more peppers----the dark meat makes for great leftovers as it reheats so much better than white meat.

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  • on October 05, 2009

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    We didn't like this recipe. I'm a huge Emeril fan but i'm disappointed with this recipe.

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  • on October 03, 2009

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    This was not true General Tso's chicken. The texture and taste were just not there. The taste was just okay. It simply didn't do it for us.

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  • on August 23, 2009

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    This was really good - didn't taste like the General Tso's at the local take out place, but in a way tasted much much better. It wasn't heavy and bogged down with oil, sugar and who knows what else. I didn't have the red peppers, so left them out. Also, we don't do alcohol, so I just substituted additional stock for it. Came out kinda thick so next time I will cut back on the cornstarch. Also, I have made this recipe with Shrimp too and it rocks!

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  • on July 17, 2009

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    this came out great. it was even better the next day for lunch.i did add a bunch of veggies to it and served it over fried rice (more veggies sneaky yeh?.i will definatly make this many more times.i read the reviews and doubled the sauce, which i thought came out just right . thanx

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  • on June 27, 2009

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    We have a toddler, so I left out the chilis. I did use a little extra red pepper flakes to add in some more flavor. The sauce does a great job of coating the chicken, but if you want extra for your rice you need to double the sauce. Even without the chilis it has a great flavor, similar to what you get with cashew chicken. I'm not a fantastic cook, but this turned out great! It's just as good as the asian place in my town. When the kiddies get older I will follow others advice and only use 1 or 2 chilis to keep the spiciness in check.

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  • on December 28, 2008

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    I have made this several times. I think I finally have the right amount of red peppers. 12 is way tooo many. I used 2 now. Need to double the sauce and I used chicken breast instead of thighs.

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  • on July 30, 2008

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    I prefer that my recipes list the ingredients in STAGES. It is too complicated to have to keep referring back to a master list of ingredients.

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  • on July 27, 2008

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    The flavor was excellent but as others suggested, there needs to be some tweaks. The sauce was too thick and there needed to be more of it, so next time I will double the sauce ingredients but not increase the cornstarch. Also not a huge spicy fan, so we bypassed the chile peppers and added a little more red pepper flakes. I also avoided having to make a vegetable side dish by sauteing red bell peppers on sweet onions and layering it under the chicken

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