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General Tso's Chicken

Everyone’s tried General Tso’s Chicken—deep-fried chicken pieces in a sweet, subtly spicy sauce with crunchy broccoli. We’ve perfected our recipe after many years in Chinese restaurant kitchens. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 513 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

FOR THE CHICKEN:
  • 1 pound boneless skinless chicken thighs (450g, cut into 1-inch pieces)
  • 1 teaspoon Shaoxing wine
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon all purpose flour
  • 1/4 cup cornstarch
FOR THE GENERAL TSO SAUCE:
  • 1/3 cup low sodium chicken stock
  • 1 teaspoon dark soy sauce
  • 1 tablespoon soy sauce (or seasoned soy sauce)
  • 3 1/2 tablespoons brown sugar
  • 1/2 teaspoon rice wine vinegar
TO COMPLETE THE DISH:
  • 3 cups broccoli florets (about 8 ounces/225g)
  • 4 cups peanut oil (for frying, plus 1 tablespoon; can substitute canola or vegetable oil)
  • 5-6 dried red chili peppers
  • 2 cloves garlic (minced)
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

Instructions

    Cup of Yum
  1. Marinate the chicken pieces in a bowl with the Shaoxing wine, water, salt, white pepper, and sesame oil. Mix until the chicken absorbs all the liquid. Next, add the toasted sesame seeds, all-purpose flour and cornstarch. Stir to coat, and set aside.
  2. Make the sauce mixture by combining the low-sodium chicken stock, dark soy sauce, regular soy sauce, brown sugar and rice wine vinegar in a bowl or measuring cup. Set aside.
  3. In a wok or pot, boil 6 cups water, and blanch the broccoli for 30 seconds to a minute, depending on whether you like your broccoli soft or crunchy.  Drain in a colander and set aside. To keep it super green, you can also transfer them to an ice bath, and then drain and set aside.
  4. Heat the frying oil in a small but deep pot to 335 degrees F/170 degrees C. Carefully drop the chicken pieces into the oil in small batches. Make sure the batter/sesame seeds have really coated all sides of the chicken before frying. The chicken should float at the top of the oil. Fry until light golden brown (about 5 minutes) and transfer to a wire rack or plate lined with paper towels to drain.  
  5. Be sure to manage the oil temperature using a thermometer, as it will drop every time you add raw chicken. Continue frying in batches. Once all of the chicken has been fried once, fry the chicken a second time for 3 to 5 minutes until super crispy. Be careful not to burn it! 
  6. Heat a clean wok over medium heat. Add 1 tablespoon of oil along with the dried chilies. Cook the chili peppers for about 5 seconds. Add the minced garlic and Shaoxing wine.
  7. Next, add the General Tso’s Chicken sauce you prepared earlier. Bring the sauce to a simmer, and stir in the cornstarch slurry until it thickens to a glossy sauce. Add the chicken and broccoli, and toss until everything is coated in the sauce. Plate and serve immediately with steamed rice!

Nutrition Information

Calories 513kcal (26%) Carbohydrates 29g (10%) Protein 25g (50%) Fat 34g (52%) Saturated Fat 24g (120%) Cholesterol 108mg (36%) Sodium 497mg (21%) Potassium 536mg (15%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 618IU (12%) Vitamin C 61mg (68%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 513

% Daily Value*

Calories 513kcal 26%
Carbohydrates 29g 10%
Protein 25g 50%
Fat 34g 52%
Saturated Fat 24g 120%
Cholesterol 108mg 36%
Sodium 497mg 21%
Potassium 536mg 11%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 618IU 12%
Vitamin C 61mg 68%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.