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What else can I say except that this dish is in the same league as your General Tso's Chicken General Tso's Chicken (Tso Chung Gai). AGAIN I achieved the restaurant taste, so AGAIN the chance that my husband will take me out to a Chinese restaurant is getting smaller if I put dishes like this on the table. I cut up everything in advance, mixed the sauces and marinade, I even devided the oil for frying in two little bowls, so when it came to the cooking it was done in no time. Could noy find when the ginger should go in the wok and did that together with the garlic. Used all the hot spices except for the sambal oelek since it was the first time I was cooking this, for me the dish was hot enough but I think could have handled the heat If I would have added it. Did leave out the corn because I'm not keen on it but I made up that amount with the other vegetables. When finished cooking I noticed I forgot to add the green onions at step 5, mixed them in the last minute and will probably keep it like that for the next time. Thank you for another excellent recipe!
The sauce is excellent. Can be used with any vegetables. Love this dish.
This is absolutely delicious! I did make one change and that is to use sliced up steak instead of chicken. Just excellent!
This recipe is a must try. My DH said after the first bite that this was excellent. I had to make a few substitutions for what I had on hand. This is awesome.
Outstanding!! I have been searching for a recipe to mimick the hot and spicy dishes that I have at a local chinese buffet and this was exactly what I had in mind.The recipe is very easy to make,I used every ingredient called for except the bamboo because I mistakenly thought I has some on hand,didn't miss it though.For the chili paste I used the only variety that is available here at my local grocer,called Sriracha HOT chili sauce,and it worked perfectly.I was really impressed with this recipe,and although it is what it says.....VERY SPICY...I shall continue to use this recipe for a treat for myself and DH when I have that craving,next time though I will tone it down a bit so the kids can enjoy.I cannot wait for lunch today,I'm having leftovers!!!
All the flavors blended together beautifully in this recipe. I used Toban Djan chili paste for the hot bean paste, and as this was already quite 'chili' hot, I did omit the hot fire oil and cayenne pepper and used just one teaspoon of the crushed red pepper flakes. Otherwise it was made with all the ingredients as directed. Like Pets'R'us, I added the ginger with the garlic. I would find it useful if the the amount of ginger to be used was specified as a spoon measurement, as slices of ginger can vary in thickness and circumference! This is a great recipe and all the family relished it. I will certainly make it again. Thanks for posting!