Comments on: General Tso’s Chicken (Crispy Chicken Without Deep-Frying)

By: Sashi Sehgal

Sashi Sehgal — Sat, 18 Nov 2023 18:44:43 +0000

Maggie, this is an amazing recipe! Thank you. So tasty. I think some time back I tried the tofu version, but having not been on your site for a while, tried this today. The family celebrate! Thank you so much!

By: N Van Kirk

N Van Kirk — Mon, 24 Jul 2023 00:14:08 +0000

This was great and not nearly as sweet at take out. The minimal sweetness is a big plus in our book. The chicken stays crispy if you let it sit for a bit. Now part of the regular rotation at our house.

By: R. Dixey

R. Dixey — Fri, 09 Jun 2023 06:29:51 +0000

Really liked this. Spicy hot and sweet is my favorite combination. Two mistakes I made: 1) using a non-stick pan; it’s nice for clean-up but doesn’t sear as well as a “naked” pan; and 2) I used avocado oil which has a high smoke point and I put the chicken in too soon being afraid I would burn it. Cooked nicely, but not to crispy. I made some notes to avoid this next time. Yes, will be making this again soon. Thanks.

By: Athena

Athena — Mon, 10 Apr 2023 02:45:40 +0000

Just made this and it’s delicious! The chicken did stay tender inside after cooking. I was a little worried because after adding the egg and cornstarch it was a big gooey mess, but I got them separated in the skillet and it worked out. Delicious!

By: Maggie Zhu

Maggie Zhu — Sat, 18 Feb 2023 16:02:20 +0000

In reply to Jen. I'm afraid I don't have great recommendations since I do not use premade sauces.

By: Jen

Jen — Fri, 17 Feb 2023 21:09:05 +0000

Do you have a recommendation of a good premade general tso’s sauce? I can’t seem to find the ingredients to make it but I was hoping you knew of one that tasted as similar as possible to this recipe? Thanks!

By: David

David — Sun, 12 Feb 2023 04:54:14 +0000

I had some vegetarian friends visiting and so I made this with cauliflower instead of chicken. It turned out good and got rave reviews. The only changes to the recipe were replacing the chicken with an equal weight of cauliflower florets, coating them with beaten egg, then costing them with cornstarch. I fried them just as I would the chicken but longer, until the cauliflower showed some definite char. This gave it some crispness and flavor. I added some one inch scallion pieces to the ginger, garlic, and chilis for variety, and I left off the broccoli accompaniment. My friends went home vowing to make this one of their favorite dishes.

By: David

David — Tue, 13 Dec 2022 15:04:38 +0000

I’ve tried a number of different recipes for General Tso’s Chicken (aka, General Tao’s Chicken) and this is the best one yet. The chicken is crispy, the spices are perfect, the texture is great, and it’s easy to prepare. Many recipes are overly sweet, indistinguishable from sweet and sour chicken. The thing I love about Maggie’s recipes is that they each have their own flavor. Too many Chinese recipes result in dishes that all taste (and look) the same. Thank you, Maggie! Your site is the BEST.

By: Leigh Sheppard

Leigh Sheppard — Mon, 19 Sep 2022 02:46:40 +0000

In reply to Edward Davis. Edward, I totally agree. It was phenomenal! Next week :-) I will stir fry some colorful vegetables to go along with it.

By: Leigh Sheppard

Leigh Sheppard — Sun, 18 Sep 2022 23:58:47 +0000

To make the cooking process simpler, I much prefer deep frying. Much less flipping and tossing, and chicken ends up perfectly cooked on all sides. I also prefer using a 50/50 combination of rice flour and cornstarch in my batter instead of cornstarch only. Every bit as crunchy but better colour and taste. The end result was fantastic! Thanks so much for inspiring me to prepare this for dinner tonight… and absolutely again and again