5 from 20 votes
General Tso's Chicken Recipe
General Tso's Chicken consists of bite-sized boneless chicken pieces coated in cornstarch and seasonings, fried until crispy, and tossed in a tangy, sweet, and spicy sauce made with soy sauce, honey, rice vinegar, chili sauce, and chicken broth thickened with cornstarch. Aromatics like garlic, ginger, hot peppers, and scallions brighten the dish. Served best with rice, it offers a crisp exterior with a sticky, flavorful glaze.
Prep Time
10 mins
Cook Time
10 mins
Servings:
6
Calories:
292 kcal
Course:
Main Course
Cuisine:
Chinese, American
Ingredients
FOR THE GENERAL TSO'S CHICKEN SAUCE
- 3 tablespoons soy sauce (light soy sauce)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1/2 cup chicken broth
- 2 teaspoons cornstarch
FOR THE GENERAL TSO'S CHICKEN
- 2 pounds chicken cut into bite-sized pieces, boneless
- black pepper to taste
- salt to taste
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
- 2 hot peppers chopped (Use Chinese peppers, Thai peppers or others that are available to you)
- 3 cloves garlic minced
- 2 teaspoons ginger fresh, minced
- 6 scallions chopped
- sesame seeds
- chili flakes
- peppers
- scallions fresh chopped, spicy; for garnish; extra sliced peppers
Instructions
MAKE THE GENERAL TSO'S CHICKEN SAUCE
- Whisk together the soy sauce, honey, rice vinegar, chili sauce, chicken broth, and cornstarch in a medium sized bowl. Set aside until ready to use.
Cup of Yum
FOR THE GENERAL TSO'S CHICKEN
- Toss the chicken pieces in a bowl with the cornstarch and salt and pepper to taste. Be sure to evenly coat each piece.
- Heat the vegetable oil in a large wok or pan to high heat and swirl to coat. Add the chicken and cook for 4-5 minutes, stirring often, until the each side of the chicken forms a crispy brown crust. Don't let it stick to the bottom of the pan.
- When the chicken is nearly cooked through, remove it from the pan and set it aside.
- Reduce the heat to medium and add the hot peppers, garlic, ginger, and scallions. Stir fry for 30 seconds.
- Add the reserved sauce and reserved chicken to the wok and bring to a simmer. Toss to combine. Cook another 2 minutes, or until the chicken is cooked through.
- Garnish and serve! It is best with rice!
Notes
- Calorie estimate does not include rice.
Nutrition Information
Calories
292kcal
(15%)
Carbohydrates
18g
(6%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
97mg
(32%)
Sodium
722mg
(30%)
Potassium
701mg
(15%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
325IU
(7%)
Vitamin C
27mg
(30%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 292
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 722mg | 30% |
| Potassium | 701mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 325IU | 7% |
| Vitamin C | 27mg | 30% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.