If you’re craving takeout flavors without picking up the phone, General Tso’s Chicken & Broccoli is the perfect dish to make at home. You get that signature balance of sweet, savory, and slightly spicy sauce coating crispy chicken and tender broccoli, all in under an hour. It’s a weeknight-friendly dinner that feels just as indulgent as your favorite restaurant version, but with the bonus of being homemade.
Helpful Tips
- Crispy chicken shortcut: Make a batter for the chicken that includes cornstarch, which eliminates the need for a breading station that can be messy and time consuming.
- Balanced sauce: If you like it spicier, add extra chilis. For a milder dish, reduce the heat and let the sweet and tangy notes shine.
- Perfect broccoli: Blanch or steam the broccoli just until crisp-tender – it only takes 1-2 minutes. This keeps it bright green and prevents it from getting soggy in the sauce.
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- Crispy Mongolian Beef with Rice & Broccoli
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General Tso’s Chicken
If you’re craving takeout flavors without picking up the phone, General Tso’s Chicken & Broccoli is the perfect dish to make at home.
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Servings: 4 servings
Calories: 668kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 1 large egg
- 1 cup cornstarch
- 1 teaspoon baking soda
- 6 tablespoons water
- 1 tablespoon oil
- 1 pound broccoli cut into florets
For the sauce
- 2 tablespoons peanut oil
- 5-10 mild to hot dried chili pepper cut in half
- 6 cloves garlic roughly chopped
- 1/4 cup ketchup
- 3 tablespoons oyster sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons light soy sauce
- 1/2 cup chicken broth
- 2 tablespoons cornstarch + 2 tbsp water
- 3/4 cup granulated sugar (more or less as you like)
- 1/4 cup apple cider vinegar
Instructions
- Cut the chicken into 2″ pieces. Add an egg, cornstarch, baking soda, and 3 ounces water. Use your hands to mix it all togehter until smooth. Add the oil and mix to combine. Refrigerate for 30 minutes.
- In a large pan or cast iron skillet, heat 2 inches of high smoke point oil (like peanut oil) until it reaches 375°F. Place some paper towels under a wire rack, to put the chicken on when it’s done.
- Add the chicken pieces, one by one so they don’t stick together. Don’t crowd the pan. Cook the chicken in batches if it doesn’t fit well. Cook for 1 minute. Using a slotted spoon, transfer the chicken to the wire rack. Let cool for 3 minutes.
- Now heat the oil to 425°F. Transfer the chicken back to the oil and cook for 1 more minute, then again transfer the chicken to the wire rack.
- To cook the broccoli, set a steamer basket inside a pot with 2 inches of water and a pinch of salt. Once boiling, add the broccoli florets and cover the pan. Let cook for 1 minute, then remove from the water.
- To make the sauce, get a wok or large skillet and heat 2 tablespoons of oil over medium-high. Add the chilies and cook until fragrant, about 1 minute. Then add the garlic and cook until fragrant, about 1 more minute. Stir in the ketchup, oyster sauce, soy sauces, and chicken broth. Bring to a boil and reduce the heat to a simmer. Cook for 2 minutes.
- Pour in the cornstarch slurry and stir until thickened. Stir in the sugar until dissolved, then add the vinegar.
- Add the chicken pieces back to the wok with the sauce. Toss to coat. Serve over broccoli.
Nutrition
Calories: 668kcal | Carbohydrates: 86g | Protein: 43g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 156mg | Sodium: 1817mg | Potassium: 1128mg | Fiber: 4g | Sugar: 43g | Vitamin A: 1068IU | Vitamin C: 105mg | Calcium: 90mg | Iron: 2mg
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.