Comments on: General Tso’s Chicken recipe

By: KP Kwan

KP Kwan — Thu, 14 Apr 2022 07:31:10 +0000

In reply to Gayle Hyden. Great to know that it works and you like it :)

By: Gayle Hyden

Gayle Hyden — Thu, 14 Apr 2022 03:42:18 +0000

I have loved General Tso’s Chicken for many years – all from restaurants. After a disappointing meal at the last restaurant – I began my search for a recipe to cook at home. All the recipes I found were NOT anywhere near “authentic” – BUT then I found your website and a recipe that I hoped would be my answer. Your recipe did not fail – it was wonderful!!! At first, I was not sure but after adding the garlic, scallions, ginger, etc – it all came together!! I am so excited to find your recipe and your wonderful directions!! My family agreed with me – it is now a definite favorite at our house! Thank you so much–

By: Terri

Terri — Tue, 12 Apr 2022 19:21:53 +0000

I use Mirin instead of shaoxing wine

By: KP Kwan

KP Kwan — Sun, 02 Jan 2022 01:03:12 +0000

In reply to Ty. In general, you omit any alcohol in most Chinese recipes. It will not affect much. Also, You can substitute most Chinese recipes with pork with chicken. For example, if the recipe mentioned minced pork, please replace it with minced chicken meat.

By: Ty

Ty — Sat, 01 Jan 2022 13:45:27 +0000

Hi Mr Kwan,

May I know what could be a substitution for shao xing wine if it is for halal purpose. Meat tenderizer ?

By: KP Kwan

KP Kwan — Tue, 20 Jul 2021 01:18:21 +0000

In reply to DAVID BRIDGES. My understanding is that the leavening power of baking soda is about 4x of baking soda. Therefore, it is important when we interchange both in any baking recipe. Another point is that baking powder tends to be more stable at a higher temperature and can be mixed with the food in advance. On the other hand, baking soda will react and release CO2 immediately after mixing with water and hence have to use immediately. Not an expert in food science, but this is what I know.

By: DAVID BRIDGES

DAVID BRIDGES — Mon, 19 Jul 2021 17:53:32 +0000

Baking powder and baking soda are not the same. I have seen some recipes where baking powder is stipulated and which say that baking soda should not be used. any comment?

By: KP Kwan

KP Kwan — Sun, 31 Jan 2021 01:24:07 +0000

In reply to Gayle.

Hi Gayle,
You can remove the skin, and I wouldn’t affect the result. Cornstarch can make the sauce much thicker and longer holding power than the regular flour. The sauce with normal flour will become diluted again overtime during serving.
Thanks.
KP Kwan

By: Gayle

Gayle — Sat, 30 Jan 2021 15:10:15 +0000

Thank you Mr Kwan – Can I use skinless chix thighs? What’s the difference in texture using corn starch or flour? What about flour w a bit of corn starch?

By: KP Kwan

KP Kwan — Sun, 23 Aug 2020 00:58:01 +0000

In reply to Diane M Burkhart.

Hi Diane,
Thank you for trying this recipe. I live in Malaysia, and the tastebuds of people are less sweet than the American, and I have reduced the sugar content. The locals like it that way, and I hope you will enjoy it too.
KP Kwan