We conquered this oft-soggy Chinese food staple.
By Cook's Country | February 24, 2012
<< Back to Article: Shaping up General Tso’s Chicken
Breading was absolutely perfect. Was very crisp and maintained great texture when coated in the sauce. The sauce was decent, but was missing something. I feel like it needed about half the ginger and needed a tad bit more sweetness or acidity. Next time I will try adding a touch of apricot preserves to the sauce.
my husband and I cooked this once and since then chinese takeout doesn’t even compare anymore…so now we make our own General Tso’s….came out awesome
The breading and chicken was perfect, but as another reader pointed out; the sauce was certainly missing something, and not quite spicy enough for my taste. Will certainly be making this again with some tweaking on the sauce front.
Just made this for dinner. PERFECT. I doubled the garlic in the sauce and didn’t think anything was missing. Thanks! Please make a non-deepfried version of this!
Hi everyone, so glad you are loving this recipe! And zibu00, you are reading our minds. We are developing that very recipe (a healthier, non-deep-fried version of General Tso’s Chicken) for our upcoming book “Comfort Food Makeovers” coming out March 1, 2013. If you can’t wait that long, you can get an early peek at the recipe in the December 2012 issue of Cook’s Country magazine. Enjoy!
Ooh that sounds fantastic!
I’ve tried about 10 different General Tso’s Chicken recipe’s, and this one tops them all, no joke….
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