Mean Guy's General Tso's Chicken

I had read all the reviews before making this and listened to doubling of the sauce and I am so glad I did. This was the most delicious General Tso I have had..it was the perfect blend of flavors. Not too sweet but sweet enough, spicy hot but not overly and not salty at all. I didn't find a problem with any of it. I followed the recipe but as I said I doubled the sauce, I did add in some spring onions, a little garlic and fresh ginger and sprinkled some toasted sesame over the cooked dish. After I did the second stage cooking I took the chicken out of the pan and kept warm and then cooked the sauce till it caramelized then re-added the chicken and mixed then served. This worked out perfectly, with the chicken having a nice crispiness to it. I give this recipe high praises and will do this restaurant quality recipe again. But I too will definitely recommend to anyone making it to double the sauce minimum. Can't wait till I make it again, I served mine with some spring rolls I had made, perfect for a lunch. Thanks Kirstin for adopting this recipe and to keep sharing it.

This is the best General Tso recipe out there!!! The taste was marvelous! It tastes so much better than a buffet or what not. I mad a few adjustments though. I used boneless skinless chicken breast instead of thighs.(highly recommended) and I didn’t have any chili pods so I substituted dried red peppers (like the stuff you put on pizza). It turned out beautiful! It was very easy to make as well. This was the first time I’ve made it and I had absolutely no trouble. If you love General Tso chicken YOU’VE GOT TO TRY THIS!!! Mean Chef you’re the king!

Been making this for eight years. Nice you "adopted" this recipe so others could enjoy it. I use 1 1/2 lbs of bite-sized chicken breasts. I quadruple the sauce but only use 4 tsps of cornstarch. I also add 1/4 tsp of garlic powder. Instead of chili pods, put 1/4 tsp of pepper flakes in the sauce. When pressed for time, I've done almost all of the steps early in the day or day before. After putting chicken in egg/cornstarch mix, cover and refrigerate. Or after first fry I refrigerated the chicken, as recipe states. Same for the sauce. Chicken will get crispy when doing the second stage frying. I've even cooked the broccoli and rice and refrigerated them. While frying the chicken, the broccoli & rice are microwaved. Doing it this way, I have dinner ready in 30 minutes. I serve the broccoli over the rice, then the chicken.

The taste was great. I wasn't sure what type of chile pods to use, so I just picked up the dried New Mexico chiles. I liked it a lot. Now I don't have to go out for Chinese with this recipe.

This General's Chicken was the best I've ever had, and I made it! I did substite boneless, skinless chicken breast for the chicken thighs, but otherwise followed it to the letter. I've made serveral versions of this recipe, and this is by far the best. Don't be intimidated by this recipe, it really is fairly easy to put together, and you won't be disappointed!