The crispiness of the chicken is mostly due to the corn starch in the dry mix. If you like a more saucy dish then I would double the sauce ingredients. Currently this is enough to just coat the chicken.

General Tso's Chicken is a sweet deep fried chicken dish that is commonly served in Northern American Chinese restaurant. This recipe is a combination from some fellows here. Very delicous and rich in flavour.

@partytime335 Green onions are about 6 to 8 inches long and are....green. They are also called scallions but in Canada we just call them green onions. Punch "green onion" into Google for some pictures.

This is my version of the classic General Tso Chicken which is served in almost all American Chinese restaurants. Of course, this is all about the sauce. I used a variety of vegetables in my version and the great thing about a lot of Chinese dishes is you can substitute any vegetables you like.

I purchased a mixture & didn't think I would like it but tried it & it was great with my twist of course. I also change up all recipes. Please try & enjoy. Happy Eats!!

A dish that was created by a Chinese guy for American people. So does it become a Chinese food or American food?

I had an urge for Orange chicken or General Tso. Didn't have the stuff to make Orange chicken, but did for General Tso's. Wanted to separate the white and dark meat, this was a good solution. Was still pretty quick and easy this way. If you are not a fan of a super thick sauce, use more broth/water in the sauce.

This menu is originated from Hunan, China. The dish is named after Zuo Zongtang, a Qing dynasty statesman and military leader. Don’t know why people named this dish General Tso. According to Wikipedia, there is no recorded connection to him nor the dish. IG @jenscookingdiary