General Tso’s Chicken Recipe

Deep-fry tender chunks of chicken breast, then toss in a sweet, spicy, and tangy sauce in this Chinese-American restaurant classic.
Photo by Farideh Sadeghin 

Serves: 2 to 4
Prep time: 15 minutes
Total time: 45 minutes


for the chicken:
1 pound|450 grams skinless, boneless chicken breast, cut into 2-inch pieces
1 large egg 
1 cup|145 grams cornstarch 
1 teaspoon baking soda 
1 tablespoon vegetable oil, plus more for frying

for the sauce:
3 tablespoons vegetable oil 
10 tianjin chili pepper, cracked in half
8 garlic cloves, thinly sliced
¼ cup|70 grams ketchup 
3 tablespoons oyster sauce 
1 ½ teaspoons dark soy sauce
1 ½ tablespoons light soy
2 ¼ cups|530 ml cola 
2 tablespoons cornstarch
½ cup|120 grams granulated sugar 
¼ cup|60 ml apple cider vinegar 


to garnish:
kosher salt, to taste
10 ounces|300 grams broccoli florets


  1. Make the chicken: Mix the chicken and egg in a large bowl. Add the cornstarch and baking soda, then 6 tablespoons water and toss to combine. Add the oil and mix to combine, then refrigerate for 30 minutes. 
  2. Heat 2-inches oil in a large saucepan until a deep-fry thermometer reads 400°F. One by one, add the chicken. Cook for 1 minute then, using a slotted spoon, transfer to a sheet tray lined with a paper towel. 
  3. Heat the oil to 450°F and, working in batches, cook the chicken for a minute longer. Using a slotted spoon, transfer the chicken to a paper towel-lined plate and set aside.
  4. Cook the broccoli: Bring a large saucepan of generously salted water to a boil. Add the broccoli and cook until vibrant green, about 1 minute. Drain the broccoli in a colander and keep warm until ready to use.
  5. Make the sauce: Heat the oil in a large skillet over medium-high. Add the chilies and cook until fragrant, 1 minute, then add the garlic and cook until fragrant, 1 minute more. Stir in the ketchup, oyster sauce, and soy sauces, then add the cola. Bring to a boil, then reduce the heat to maintain a simmer and cook for 2 minutes.
  6. Meanwhile, whisk the cornstarch with 2 tablespoons water, then, while continuously whisking, add the cornstarch slurry to the sauce. Keep stirring until the sauce boils rapidly and the mixture is thick, about 2 minutes. Stir in the sugar until dissolved, then add the vinegar. 
  7. Add the double fried chicken to the wok with the sauce and give it a good toss. Garnish with the broccoli florets around the edge of the plate and pile the General Tso’s up in the middle. 

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