Comments on: General Tso’s Chicken

By: Rasa Malaysia

Rasa Malaysia — Tue, 30 Apr 2013 19:11:21 +0000

This dish is always made with dried red chilies. Fresh chilies is not the same as dried chilies because of the moisture content, and the heat factor…if you can’t find dried red chili use fresh then.

By: Mario1970

Mario1970 — Tue, 30 Apr 2013 10:49:09 +0000

This General Tso’s Chicken is on of my favorite recipe. Thank you! But I was wondering why you recommend in this recipe as well as in other recipes dried red chilies. In my local Asia supermarket they have fresh red Thai Chilies. Is there any specific reason for taking dried red chilies instead of fresh chilies?

By: Rasa Malaysia

Rasa Malaysia — Fri, 22 Mar 2013 17:49:54 +0000

There are so many different schools of thoughts when it comes to the origins, I have no idea which is right anymore. LOL.

By: Erik

Erik — Fri, 22 Mar 2013 14:54:10 +0000

Just thought I’d point out a slight inaccuracy in your reference to the history of General Tso’s Chicken. It didn’t originate from Hunan, China. It actually originated in New York City in the 1970′s, created by Hunan immigrants. They came up with a recipe after several attempts to create something that was more palatable to the western tongue.

Nit-picking aside, I’ve been interested in making this dish at home for some time and can’t wait to try out this recipe!

By: Roger

Roger — Wed, 13 Mar 2013 16:53:11 +0000

I prefer not to deep fry the meats like in sweet and sour and this recipe, I just wok the meat and for the rest follow the recipe.

The bater is nice sometimes but it doesnt come out good every time, and you can easy overcook the meat. and it is quite a bit more work making it that way.

By: George

George — Thu, 21 Feb 2013 06:00:20 +0000

I want to make about 30 pounds of chicken, do you
recommend multiplying all the indredients by the same
amount?

By: J Po

J Po — Fri, 08 Feb 2013 17:13:32 +0000

How many adults does this recipe for Gen Tso’s Chicken feed?

By: Bill

Bill — Mon, 28 Jan 2013 14:42:18 +0000

You need not be concened about alcohol in this or any heated dish. Alcohol has a low boiling point (173 degrees F) so when it’s used in a dish whose preparation involves boiling, the alcohol is gone long before it’s eaten.

By: Chris

Chris — Mon, 28 Jan 2013 01:19:46 +0000

Very good recipe. I think the sauce is what makes this recipe stand out.

I have tried other online recipes before this one, but almost all of the ones I found were disappointing. Thank you for spending the effort to create these.

By: Laura

Laura — Sun, 27 Jan 2013 18:46:27 +0000

Tis was great! My husband wanted to make Gen. Tso’s from scratch and stumbled upon your recipe. He decided to triple the recipe, since we are a family of seven, and it is a good thing he did, otherwise we would not have had enough! Even the kids liked it.