General Tso's Chicken

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WOW

This was an easy recipe that my friends are still complimenting me on. It was easy to pull together. I would have added a little more heat to it but it was great as it was.
Leftover would have been nice (if there was any!! -- oh well next time I know better!

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it was edible, but still not like the chineese store, just doable,I'll say! :

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This is funny. I printed this recipe in 2006, and have made it many times since then, but have never reviewed it. My printed recipe has a clear division as to where the marinade ends, and the rest of the recipe begins. (between "kosher salt...." and "peanut oil...." Food Network redesigned its website to the current form, I believe in 2008, and I have been very critical of how the recipes have been written since then. I am still critical. It is quite obvious the website is being written in a country where English is a second language. And if you combine that with the fact the Food Network is one of only a handful of major cable channels that has NO episodes available online, you can see that FN is an extremely arrogant network. So many recipes are so poorly written, that I am turning to them less and less often. I ran out of space for actual review: try this dish and judge for yourself.

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I wish I had read the reviews before trying this one. I thought the coating was good for the way we like it. I absolutely agree with the way to salty and felt it was more of a salt ***** and not edible at all. Hubby and I adjusted it by adding a lot more honey. It made it similar to the flavor we were looking for but the spice factor still wasn't there. I will move on to trying a different recipe that is less salty.

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This is delicious! My family loved it!

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I haven't made this recipe yet, but I do want to agree with others' confusion. I can logically deduce what the marinade is because the peanut oil seems to be the beginning of everything else, but there are no spaces or paragraph breaks on my screen/within my browser (Google Chrome.

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i cut back on the amount of chicken stock, but this recipe still tasted like chicken gravy and not an asian sauce. also the measurements on the batter made a very thin, not batter like, coating. i ramped up the amount of corn starch to get a thicker batter.

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I usually like Tyler's recipes, but this one wasn't his best. Like other viewers/reviewers have stated, the dish was way too salty. The soy sauce overpowered the dish, and I used low-sodium soy sauce and no extra salt. Perhaps a little more sweetness would help to balance out the extreme saltiness. Sorry, but this just wasn't very good.

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Ingredients in large BOLD print. Then there is a paragraph. Marinade: in medium BOLD print. Followed by a list of 8 ingredients beginning with chicken and ending with salt and pepper. These 8 ingredients are the marinade as indicated by the word marinade at the top of the list.

Next there are approximately four line spacings. This spacing denotes a breaking point. A breaking point is an indicator of change. Then the major next clue plainly states "Peanut oil for frying." Yet another clear indicator.

With something as plain as the nose on the face, how could there be confusion. Don't mean to be so cruel, but honestly

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I agree with "confused" Poorly written or proof read... Where does the marinade start if we are to use the remaining marinade on the chicken