General Tso's Chicken

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I remember the first time I ever ate General Tso's Chicken. It was a moment of where I was tired of eating the same old dish when I went out for Chinese. The first bite was amazing! There was just a hint of spice and as I continued eating, the spicier it got. I dearly love spicy foods!Once I finally got my husband and son eating it, well let's just say, it was a monumental moment. Over the years, I've looked for recipes on how to make this fantastic dish and most are truly authentic because of some of the ingredients can't be found in my grocery store.I began playing with recipes from off the internet that have more ordinary ingredients and I came up with my own. :) You have to excuse the not so clear photo. I was hungry and my two man army realized the meal was ready.Since broccoli and onions are served with the chicken in many Chinese restaurants, you could add more vegetables and serve more rice to stretch this recipe for a larger group.

General Tso's  Chicken


  • 4 eggs

  • 1 1/2 cup cornstarch

  • 3 pounds skinless, boneless chicken breast, cut into bite-sized pieces

  • 1 tablespoon vegetable oil

  • 1 tsp dried red pepper flakes

  • 1 TBSP white vinegar

  • 1/4 cup sugar

  • 1/2 cup soy sauce substitute

  • 2 TBSP cornstarch

  • 1 head of broccoli


Heat oil in a deep-fryer or large saucepan to 375 degrees F .

In a mixing bowl, beat the eggs until smooth. Stir in cornstarch until no lumps remain. Add the chicken and evenly coat with the batter.

In batches, carefully drop the chicken into the hot oil one piece at a time, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel.

Heat the vegetable oil in a large skillet over high heat. Add broccoli and cook until tender, stir in the dried pepper flakes, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown.

In a small bowl mix the vinegar,  sugar, soy sauce, and cornstarch together. Pour into the skillet, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Serve over rice.

** In the photo above, I was also out of broccoli.~ Yeah, $4.00 for broccoli!  We like our broccoli with a little crunch. If you'd rather it be softer, cook it longer. Many recipes call for rice vinegar, but I've used regular white and balsamic and still get a great flavor.