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

4.88 from 39 votes
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An easy General Tso’s chicken recipe that yields crispy chicken without deep-frying. It also uses much less sugar while maintaining a great bold taste. Once you’ve tried it, you’ll skip takeout next time because it’s so easy to make in your own kitchen. {Gluten-Free Adaptable}

General Tso’s Chicken in a pan

The first time I heard about General Tso’s Chicken was right after I started blogging in 2013. I thought it was an American Chinese dish that was invented by the early immigrants. A few years later I watched In Search of General Tso. The story is more complicated – the signature Chinese dish reflects the journey of the spread of Chinese food in the US. And to be honest, it’s quite amazing.

Here are some fun facts about General Tso’s Chicken:

  • The dish doesn’t exist in China.
  • General Tso was a real person in Chinese history but has nothing to do with this dish.
  • The dish was originally introduced to the US by a Chinese chef from Taiwan.
  • The techniques and flavors of the dish were inspired by those of Hunan cuisine.

I used to stay away from American Chinese food because it’s not a part of the food culture I grew up with. But gradually I started to embrace it more after living in the US for a few years. After all, American Chinese food did help spread Chinese food culture in the US, which is awesome. Plus, the food tastes really good!

General Tso’s Chicken served with broccoli

Why this recipe

Today I want to share my interpretation of General Tso’s Chicken that yields a great taste like the restaurant version, but is more practical for any cook to make in their home kitchen. The greatest things about this recipe are:

  • You will use much less oil to cook the chicken. No deep-frying required. The chicken will end up super crispy and stay that way, even after it’s been tossed in the sauce.
  • The tangy sauce is well balanced, rich, and sticky. It also uses less sugar than the mainstream recipes out there.
  • No wok required! You can use a regular skillet to make this dish taste great.

General Tso’s Chicken Cooking notes

1. How to make crispy chicken without deep frying

Now here is the trick to creating crispy chicken with a crunchy coating that is like the takeout you’d get from Chinese restaurants, without making a mess.

Simply use the formula: oil + salt + egg + cornstarch

This combination creates a dry batter that is suitable for pan-frying. Normally, deep frying requires at least a few cups of oil. For this recipe, you only need a regular skillet and 1/4 to 1/3 of a cup of oil to pan-fry the chicken. Not only does it yield an extra crispy exterior and juicy, flavorful meat, but the chicken also stays crispy even after you coat it with sauce.

2. Use any cut of chicken you like

Although I always prefer chicken thighs, you can use chicken breast and create awesome results, as well.

Just remember to cut the chicken into 1-inch to 1 and 1/4-inch pieces. The size of the chicken pieces matters because you want the surface to turn crispy with the inside just cooked through at the same time. It doesn’t matter if you use breasts or thighs. I’ve tried both and they both turned out awesome.

Homemade General Tso’s Chicken in a pan

3. Key ingredient

Many General Tso’s chicken recipes call for rice vinegar. But if you really want the rich tangy taste like the restaurant version, you should use Chinkiang vinegar instead.

Chinkiang vinegar (Zhenjiang vinegar, 镇江香醋) is a type of Chinese black vinegar. It is made from various grains and is aged until the color turns dark brown or inky black. It has a rich, pungent, and tart flavor, sometimes with a hint of sweetness. It has a fermented malty taste and a woody character that distinguish it from the light-colored and fruity rice vinegar.

These days it’s quite easy to find it in an Asian market and even at regular grocery stores. You can also shop for it on Amazon.

4. Workflow

Before you start cooking, your countertop should have:

  • Marinated chicken that’s coated with cornstarch
  • A bowl of chopped ginger and garlic
  • Dried chili peppers
  • Mixed sauce

Homemade General Tso’s Chicken ingredients

To cook General Tso’s chicken, you need to:

  • Pan-fry the chicken, then transfer the cooked chicken onto a plate.
  • Saute the aromatics, then add the sauce.
  • Once the sauce thickens, add back the chicken and toss everything together.

That’s it! Sounds super easy doesn’t it?

Note, it’s very important to remove the chicken from the pan. Letting the chicken cool off a bit before adding it back into the skillet is a crucial step for keeping the coating crispy. Plus, your pan will become very hot after you fry the chicken. I usually remove the pan from the heat for a few seconds before adding the aromatics, so it won’t burn the ingredients.

General Tso’s Chicken cooking step-by-step

Perfect party food

This General Tso’s chicken makes a great party food. The batter holds up really well and the chicken will remain crispy even if you let the dish sit for a while after cooking. If you’re hosting a dinner party and have multiple stir-fried dishes, you can make this one in advance and keep it in the oven on low heat until you’re ready to serve it.

This dish is so addictive that I can finish one pound of chicken in one sitting. I highly doubt you’ll have any leftovers when you cook it. But just in case you do need to heat up the dish, here is a good way. You can preheat your oven to 350 F and spread the chicken onto a baking dish. Once the chicken is heated through, it will be pretty crispy again.

General Tso’s Chicken close up

More Chinese takeout recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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General Tso’s Chicken - An easy General Tso's chicken recipe that yields crispy chicken without deep-frying, served with a sticky, tangy, and sweet sauce. It also uses much less sugar while maintaining a great bold taste. Once you’ve tried it, you’ll skip takeout next time because it’s so easy to make in your own kitchen. {Gluten-Free Adaptable}

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

4.88 from 39 votes
An easy General Tso's chicken recipe that yields crispy chicken without deep-frying. It also uses much less sugar while maintaining a great bold taste. Once you’ve tried it, you’ll skip takeout next time because it’s so easy to make in your own kitchen. {Gluten-Free Adaptable}
To make this dish gluten-free, use tamari or coconut aminos instead of light soy sauce and dark soy sauce, use dry sherry instead of Shaoxing wine, and use rice vinegar to replace Chinkiang vinegar.
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: takeout
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4


  • 1 pound (450 grams) boneless skinless chicken thighs or breasts , cut into 1" (2 cm) pieces
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 egg , beaten
  • 1/2 teaspoon salt
  • 1/2 cup cornstarch

Sauce (or pre-made General Tso’s Sauce)

Stir fry

  • 3 tablespoons peanut oil (or vegetable oil)
  • 7 to 8 Chinese chili peppers , dried (*Footnote)
  • 2 teaspoons minced ginger
  • 4 cloves garlic , minced


  • Mix all the sauce ingredients in a small bowl and set it aside.
  • Combine the chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let it marinate for 10 to 20 minutes.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add the cornstarch. Stir to coat the chicken until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat the stir-fry oil in a heavy-duty skillet until hot, until it just starts to smoke. Add the chicken all at once and spread it out into a single layer in the skillet. Separate the chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Place the pan back onto the stove and turn to medium heat. You should still have 1 to 2 tablespoons of oil in the pan. Add the dried chili pepper, garlic, and ginger. Cook and stir a few times until it releases its fragrance.
  • Stir the sauce again to dissolve the cornstarch completely. Pour it into the pan. Stir and cook until it thickens, when you can draw a line on the bottom with a spatula without the sauce running back immediately.
  • Add back the chicken pieces. Stir to coat the chicken with sauce, 30 seconds. Transfer everything to a plate immediately.
  • Serve hot as main over steamed rice with blanched broccoli.


  1. You can use dried Chinese or Korean chili peppers in the dish. They add aroma to the sauce but don’t really add spiciness. If you want the sauce to be spicy, you should cut the peppers in half to release the seeds. Or you can add a small pinch of cayenne pepper to the sauce mixture.


Serving: 4g, Calories: 411kcal, Carbohydrates: 29.5g, Protein: 25.2g, Fat: 20.6g, Saturated Fat: 4.3g, Cholesterol: 112mg, Sodium: 891mg, Potassium: 251mg, Fiber: 0.4g, Sugar: 12.8g, Calcium: 27mg, Iron: 2mg
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

The recipe is published on Sep 13, 2016 and updated by Aug 2, 2019. Please note, the recipe has changed from the previous version.

General Tso’s Chicken - An easy General Tso's chicken recipe that yields crispy chicken without deep-frying, served with a sticky, tangy, and sweet sauce. It also uses much less sugar while maintaining a great bold taste. Once you’ve tried it, you’ll skip takeout next time because it’s so easy to make in your own kitchen. {Gluten-Free Adaptable}

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Reader Questions and Reviews

  1. Tricia @ Saving room for dessert says:

    This has always been one of my daughter’s favorite Asian inspired dishes. It looks and sounds wonderful Maggie – no matter where it came from!

    • Paul says:

      5 stars
      Loved this recipe I’ve always been a bit intimidated by stir fry as I’m a bit slow in the kitchen but I gave it a go and I’m glad I did, it’s the new kids favourite as well. Many thanks for the recipe and your website which is great.

  2. helen @ Scrummy Lane says:

    Takeout Chinese is so awful, which is why I love your blog so much!

    Thanks so much for another authentic recipe. It looks amazing!

  3. Lokness @ The Missing Lokness says:

    HAHA! I watched the documentary too! Fascinating! To this day, I still haven’t had General Tso’s chicken. I would love to give this recipe a try. 🙂

    • Maggie says:

      So happy to see you here Lokness! You need to try out General Tso’s chicken. So delicious 🙂

      • Edward Davis says:

        5 stars
        This!, every cook should make this dish once a week…

        I simply love this Chinese dish.

  4. ravi says:

    the video differs from recipe.
    no veggies as shown..
    any way looks delicious

    • Maggie says:

      Hi Ravi, I shared an old video of sweet sour chicken that I’ve made before just to show the techniques. The two recipes do use slightly different ingredients, but I thought the video will be helpful since the general workflow is the same.

  5. Nicholas Ng says:

    As a Malaysian Chinese, the first thing I thought to myself was, this is definitely not a Chinese dish and to learn to cook this classic dish the Chinese way was going to baffle me. But after reading it, I felt much more comfortable. Cuisines change and adapt to locality. This I know as a Malaysian Chinese. This dish looks good, no arguing there and uses very traditional Chinese flavours so I believe if anything you’re helping understand our culture a little more.

    • Maggie says:

      Hi Nicolas, I totally understand and I shared the same feeling too. The idea bothered me a bit because it is not a real Chinese dish that I’ve known. But I started to view it differently since I watched the documentary. There are quite a few sweet and sour dishes in China do use the same method and very similar sauce. Only we cooked with pork and shrimp, even fish, most of the time. But I’d give General Tso’s chicken credit if it made Chinese food more popular in the US 🙂

  6. Jiwlts says:

    Thank you for this recipe. It was always one of my husband’s favorites. We don’t eat Chinese takeout any more, and this will give me an opportunity to make his favorite dish. Now, I just need to run to the local Asian store to pick up the two ingredients that I am missing.

  7. Bam's Kitchen says:

    5 stars
    I have not had General Tso’s chicken before either. As you said you cannot find this dish in China. I love your helpful hints to prepare this dish. I know my boys would love this but I might try to make the dish without frying..maybe just stir fry the chicken, .just because I am not real keen on the cleanup… LOL

  8. The-FoodTrotter says:

    5 stars
    Your chicken looks absolutely delicious, crispy, tasty and spicy! Amazing 🙂

  9. Hila says:

    Hey! Looks amazing! Do you think of any vegetarian options that could replace the chicken? Thanks 🙏🏾

    • Maggie says:

      Hi Hila,
      I have a General Tso’s Tofu recipe that is vegetarian! Hope you like it!

  10. James Ng says:

    5 stars
    Hi Maggie.this evening is my third time I cook this dish. It turned very well! Much better than the first two times.
    Thank you very much for this recipe . Makes my dinner preparation very much simple!

  11. Gerald Strine says:

    Wow this was outstanding the time was way off but it is a party for the taste buds !
    Awesome flavor profile !

  12. Nico says:

    5 stars
    So good. It’s in our dinner rotation. Thanks so much for posting this!

  13. Sara Price says:

    5 stars
    This is an incredible recipe. Definitely worth doing. The method makes the breading and pan frying really quick and easy compared to other methods. I strongly recommend this recipe. We are a gluten free family and it’s been amazing having gluten free Chinese food recipes we can make at home.

    • Andrew Lock says:

      5 stars
      Thank you so much! I cheated and used store bought sauce but the checken came out fantastic! So crispy without deep frying. I’ll definitely be making it again.

  14. Arusha Zulfiqar says:

    5 stars
    Turned out great in my cast iron skillet!
    I used around 4tsp chili flakes cause I didnt have dried chilis. I also substituted sugar for 1/4 cup honey

    Great recipe 🙂

  15. Valerie says:

    5 stars
    So crunchy, sweet, tangy, and like you said–highly addictive. And not a ton of oil. The other person at the table is lucky if they even get a morsel. I also made your char sui a while back and used a pork butt. Honestly Maggie, every recipe I’ve made has been delicious, and there are more to try!

  16. Herman Gersten says:

    5 stars
    Until now, Maggie, i never paid much attention to General Tso’s Chicken. Those days are over, thanks to your delicious and easy to prepare recipe. We couldn’t stop reaching for more. Thank you for posting this great rendition of a well-known dish. I will proudly serve it often.

  17. Emily says:

    I love that this is adaptable to make gluten-free. It is so delicious. This is a definite comfort food during this self-isolation.

  18. Lisa says:

    5 stars
    I made this last night, I crowded the pan (on the list to get a larger frying pan) with the chicken pieces they still came out DELICIOUS. The sauce was so good. This recipe will be on the rotation. Next time I am going to try the Tofu version. Great instructions and photographs.

  19. Pam says:

    5 stars
    This is the best General Tso’s chicken I’ve ever had! Definitely a winner!!!

  20. Yegor Timofeyenko says:

    5 stars
    This version of General Tso’s Chicken is the exact flavor of General Tso’s Chicken you will get at the best Chinese restaurants.

    I have been cooking Chinese cuisine for over 15 years now and only recently made General Tso’s Chicken for the first time, using Maggie’s recipe. I normally don’t order it at Chinese restaurants, but will steal a bite if my wife orders it. Among restaurants there are a million different versions of this recipe, but if you go to an authentic restaurant that also has a Sichuan chef, you will most likely be served the version Maggie described here. I personally have only liked this version of General Tso’s chicken. After making this recipe I see why. If you compare the General Tso sauce here to Maggie’s version of Sichuan beef sauce in the Real-Deal Szechuan Beef Stir Fry recipe, this General Tso’s sauce is the same as the Maggie’s Sichuan sauce, but with slightly less vinegar, slightly more sugar, and without homemade chili oil or Doubanjiang (it also uses chicken stock instead of beef stock).

    If you end up liking this recipe, I strongly encourage you to also try out other recipes on the website such as the Real-Deal Kung Pao Chicken and the Real-Deal Szechuan Beef Stir Fry. The three recipes, including the current one, have the distinct rich bold flavor imparted by similar ratio of Chinkiang vinegar to the salty ingredients (light soy sauce, dark soy sauce, and Doubanjiang) with some sugar.

    Also, something interesting my wife pointed out: if you add corn starch to the meat-oil-egg-salt mixture, then stir to evenly coat the chicken before frying – the fried chicken tastes exactly like chicken nuggets. If you coat the meat-oil-egg-salt pieces individually in corn starch, then fry it, the result doesn’t taste like chicken nuggets. So if you cook for a party with different flavor preferences, you can knock out chicken nuggets and General Tso’s chicken in a single recipe 🙂

    When I made this recipe, I decreased the starch amount and increased the heat level by adding a ground dried Thai pepper purely based on personal preference. This recipe is truly perfect, Maggie! Thank you very much!

  21. Ben says:

    Looks amazing and I will try it!

  22. Shannon says:

    5 stars
    This was wonderful! My husband has been craving this and it fit the bill! Also, our two boys ate it for the first time and loved it! Thanks! Didn’t change one thing to the recipe. Will be making again. All three of them said we should have this again! Thanks!

  23. Lulu says:

    Due to reasons what can I substitute the shaoshing wine for so I don’t lose the effect of the recipe ? Thank you

    • Maggie says:

      The best alternative is dry sherry, but if you have Japanese sake it will work beautifully too. If you do not want to use alcohol, you can use chicken stock to replace it.

  24. Bonnie says:

    5 stars
    Outstanding recipe! Husband loved it. Such great flavor.

  25. Cowshill says:

    I’m very much looking forward to trying your General Tso’s Chicken, but one thing confuses me. Every photo looks to me as if the dish contains sesame seeds, but there are none in the recipe. Am I missing something or is the recipe missing something?

    • Maggie says:

      Sorry about the confusion! I used some sesame seeds for garnish but it’s not a must-have ingredient for the dish. You can either use it or skip it.

  26. Bunny says:

    5 stars
    So delicious! I love the very clever and effective method of cooking the chicken so that it somehow remains at least as crispy as deep fried. Genius!

    I had to make these subs: rice vinegar instead of chinkiang; dry sherry instead of shaoxing wine; reg soy + a glug (maybe TBS) of molasses instead of dark soy. I’m guessing I would’ve had a darker sauce like yours with the called-for ingredients, but the lighter color didn’t affect the flavor. Heavenly!

    I used 1.5 lbs b/s chicken thighs and stir-fried a plateful of veggies (bell pepper, onions, celery, mushrooms, water chestnuts). Because I had extra meat and the veggies, I made 2 times the sauce. I think I could actually have used 3x since it left us wanting a bit more sauce for the rice. Next time I’ll adjust.

    Thank you so very much for sharing your method and recipe. It was out of this world fantastic! Can’t wait to try more!

  27. Frank Hochman says:

    Hi Maggie. This time I tried your General Tso without frying. Since my wife has problems with garlic, I used lots of ginger and for Chinkiang vinegar*, which I don’t have, substituted with Balsamic vinegar + 2 tsp of soy sauce. Also, since she does not like broccoli (but does well with gai lan), I used the bok choi from my garden (lots and lots). Dish came out really good. Thanks again.**

    * there are several “Asian” markets near me, but nothing like 99 Ranch -there were TWO near my former home,
    so I am quite spoiled. You do know about 99 Ranch?

    • Maggie says:

      Hi Frank, glad to hear you like this recipe!
      I love 99 Ranch. When I lived in Austin and the H Mart hasn’t opened, we used to drive to Houston to shop at 99 Ranch. It’s very good!

  28. Aimee Garcia says:

    5 stars
    Excellent recipe. My husband and kids loved it! Very easy to make, especially when prep work is done. I am looking forward to trying your other recipes.

  29. Quinn says:

    5 stars
    Another really great recipe. I doubled it and stirred some Thai basil into the sauce after it had cooled a bit. I was concerned that the sauce might be a bit overpowering for one of my family members, so rather than coat the chicken with the sauce at the end, I put the sauce on a serving platter and put layer of Thai basil on top of that, then added the chicken on top and drizzled a little reserved sauce on the chicken. Sprinkled diced scallions and sesame seeds on top.

    We had a little leftover and my son requested it for breakfast the next morning. I reheated the chicken in a skillet and fried an egg on top. He loved it!

    Thanks again Maggie!

    • Maggie says:

      Hi Quinn, so happy to hear you like the recipe and thanks for the thorough review! Thai basil sounds so delicious and so does the fried egg chicken bowl 🙂 Can’t wait to hear what you’ll be cooking the next!

  30. Natasha says:

    4 stars
    This was delicious, but not at all crunchy for me. I don’t know what I did wrong, as I followed the directions exactly. It was really tasty, though, so I plan to try it again this week using egg white only and potato starch, frying the chicken in an inch or two of oil, then cooling the meat before frying again. Then moving the food to a wok and continuing with the stir fry. I’ve had good success with a double deep fry, egg white only and potato starch in the past. Do you have any insights as to what went wrong? I cooked 3 minutes each side and did pull the meat and cool the pan for 3 minutes before continuing to the stir fry. The sauce was rich and definitely a keeper for me.

  31. Tom says:

    5 stars
    So easy and delicious! Sweet, tangy and savory! Cooked in a 12″ Lodge cast iron skillet. Garnished with jalapeños (not very Chinese!) and scallions. I don’t have dark soy sauce or Chinkiang vinegar (yet) so I used rice wine vinegar and a tsp of Kitchen Bouquet to darken the chicken a bit. I am glad you suggested letting the skillet cool for 3 minutes before adding the sauce!
    My 13 and 15 y/o sons are fans of this recipe!

  32. Jenifer says:

    I made this last night and it was phenomenal! The only thing I did differently is I added a pound of asparagus chopped and some additional hot red peppers. How delicious. Thank you for posting this!

  33. Jane Davy says:

    5 stars
    This was amazing- your recipes are a fantastic lift to this Covid situation and give me the joy of travelling through a multitude of amazing flavours. It is so generous to share your lovely recipes and very appreciated (as I’ve had Chinkiang vinegar in my cupboard for so long and now have a great recipe to use it in!) thank you so much xx

  34. Karen says:

    4 stars
    We loved this! Thought I would have leftovers but my son and I ate it all. Lessons learned – next time I will brown the chicken to a darker color than I did to make sure it is crispy. And, will make more!

  35. Paige says:

    5 stars
    Making this dish satisfied my desire to try to make “take out” chinese food at home, which I had never done before. THANK YOU for demystifying it for me and offering such a great recipe. I live rurally, and chinese takeout is not an option on the day to day. It’s awesome to know I can make it whenever now! The chicken was wonderful and crispy.

    I used rice vinegar, cooking sherry, tamari, regular soy sauce, chili flakes and coconut sugar in place of the ingredients you recommended as primary options, and it still tasted fantastic! One day I’ll make it true to recipe :). I also added broccoli, bell pepper and green onion, which I cooked while I kept the fried chicken warm in the oven, and then added back to the thickened sauce at the end.

    • Maggie says:

      So happy to hear you like the dish and thanks for sharing your tips! Love the idea of keeping the chicken warm in the oven while preparing other veggies. Sounds like a healthy and delicious dinner 🙂

  36. Michelle L Jackson says:

    5 stars
    This recipe is outstanding! I have never had this meal before but it was quite tasty. My husband is a meat and potatoes guy and he loved it. This is my daughter’s favorite restaurant dish and she loved this home made version. To please all three of us is quite a feat! I don’t eat fried foods, so thank you for a healthier alternative and a delicious recipe! I did make two changes. I didn’t have chili peppers so I used a jalapeno instead and I used store bought sauce. Thanks so much!

  37. Vanessa says:

    5 stars
    I think I’ve made this recipe at least a dozen times and it never fails to disappoint. I play with it sometimes and throw in peppers or broccoli. Served over jasmine rice it’s always a winner.

  38. Nico says:

    5 stars
    Another hit! Love all your recipes. This one is a monthly staple for us! Thank you 🙂

  39. Frank says:

    Hi Maggie, I made this last night. Wife loved it. Used Guilin chili sauce in lieu of Chinese chili peppers and extra ginger to make up for the garlic which she cannot tolerate. Will be near a 99 Ranch this weekend and plant to get lots of Asian type eggplants to make Ma Po (I have lots of these eggplant seedlings ready to go, but that’s about 80 days away).

  40. Sashi Sehgal says:

    5 stars
    You’ve done it again, Maggie! This was such a good meal. We has it with you easy Singapore noodle recipe and both have gone down well with the family! What’s so helpful is your very straightforward recipe directions. Everything flows so well and is so clear. But the food is absolutely delicious! Thanks again

  41. Pete says:

    4 stars
    Very enjoyable, i have never seen this dish before (I’m not American) loved the soft delicate flavours but I will cut back a bit on the cornstarch (“cornflour” here) next time as it went a bit gluggy on me. Will definitely try again. Thanks!

  42. Apl M says:

    4 stars
    Take out experience achieved! The family loved it.

  43. Elizabeth says:

    5 stars
    Thank you so much for this recipe. It’s fairly fool-proof, easy, and delicious. I substituted Szechuan pepper flakes for the peppers, as we didn’t have any whole peppers. I added green beans to the pan when I combined the chicken with the sauce. My husband said this was better than our usual takeout place.

  44. Mike Mahon says:

    Oh holy cow don’t open more than one pepper. Great recipe otherwise.

  45. Elisabeth says:

    5 stars
    Fantastic!!!. I made the batter a few hours before and let the chicken set in the fridge. It was so quickly done afterwards. And absolutely delicious. I don’t need to use take away anymore. Your recipies are faster done as if I would go or drive to the take away and back home.

  46. Scott Citron says:

    4 stars
    Delicious. Next time I’ll use less sugar, though. This recipe is too sweet, giving Chinese food a bad name.

  47. GG says:

    5 stars
    Wow! This dish was a hit in my family. Thank you so much for this delicious recipe.

  48. Cindy says:

    5 stars
    Excellent! Love your recipes and your explanations, thank you! I have made several of your dishes but forget to come back to make a comment. All very good!

  49. Ali says:

    This looks amazing! Just a quick question: I have a cast iron skillet and a stainless steel skillet or a 6qt Dutch oven. Which would you recommend to make this in?

    • Maggie Zhu says:

      I’d definitely use the cast iron pan. Beceause of the starch in the marinade, the meat can stick to the stainless steel or the dutch oven pretty badly.

  50. Sarah Gittins says:

    5 stars
    Made this tonight for my Chinese daughter. She and I loved it! Will make again. We enjoy many if your recipes regularly. Your recipes are always well written and easy to follow.

  51. Mark L says:

    5 stars
    I can’t stop making these recipes. General’s chicken was wonderful ! My wife (who thinks she is allergic to msg) can finally eat authentic Chinese food!

  52. Jessica Martinez says:

    5 stars
    Every time I try to make Asian food it’s just okay..but this was an excellent recipe and my whole family loved it!! Def saving this one!

  53. Ted Vanderstoop says:

    First of all, love your recipes. I have been trying them one by one. Curry chicken – amazing, Sweet and sour chicken amazing. But General Tso was a bit too vinegary for my taste buds. The vinegar seemed to overpower the other flavors. (I did use Chinkiang). Next time I will reduce the vinegar and increase the aromatics. Cheers.

  54. Edward Davis says:

    5 stars
    This!, every cook should make this dish once a week…

    I simply love this Chinese dish.

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