General Tso’s Chicken with Broccoli Recipe
General Tso’s chicken is an American take on a Chinese dish that became a star of Chinese takeout joints all over the United States. The chicken pieces are lightly crispy on the outside, tender inside, and coated in a thick, sweet‑spicy sauce. At home you can easily recreate that takeout‑box vibe, but with much fresher ingredients and the addition of broccoli.
United States
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Sweet
Salty
Umami
Spicy
Filling
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- chicken breast - 600 g
- cornstarch - 60 g
- egg - 1 piece
- broccoli - 1 piece
- garlic - 3 cloves
- ginger - 20 g
- soy sauce - 60 ml
- rice vinegar - 30 ml
- sugar - 40 g
- ketchup - 40 g
- chili paste - 10 g
- chicken stock - 120 ml
- vegetable oil - 60 ml
- rice - 240 g
- chives - 10 g
Main Ingredient:
chicken
Preparation
- Rinse the rice in a sieve under cold water until the water runs almost clear. Cook according to the package instructions so the grains are soft but not mushy. Set aside covered.
- Cut the broccoli into small florets. Bring a pot of water to a boil, lightly salt it, add the broccoli and cook for 3–4 minutes, until bright green and slightly tender but still crisp. Drain and rinse with cold water to stop the cooking.
- Cut the chicken into cubes of about 2 cm. Beat the egg in a bowl. In a second bowl, add the cornstarch with a pinch of salt and pepper.
- Dip the chicken pieces first in the egg, then coat thoroughly in the cornstarch, shaking off any excess. Set aside on a plate.
- Peel the garlic and ginger and finely chop them or grate on a fine grater.
- In a small bowl, mix together the soy sauce, rice vinegar, sugar, ketchup, chili paste and stock. Stir until the sugar dissolves.
- Heat half of the oil in a large frying pan or wok over medium‑high heat. Add half of the chicken and fry for 5–7 minutes, turning often, until the pieces are golden and crispy on the outside and no longer pink inside. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.
- In the same pan, pour in the remaining oil and reduce the heat to medium. Add the garlic and ginger and fry for about 30–40 seconds, stirring, until they become very fragrant but not browned.
- Pour in the prepared sauce, bring to a boil and cook for 2–3 minutes, until slightly thickened and glossy.
- Add the fried chicken and broccoli to the sauce. Stir for 1–2 minutes, until all the pieces are well coated in the sauce and heated through.
- Taste the sauce and, if needed, adjust with a little more soy sauce or sugar. Sprinkle with chopped chives.
- Serve the hot chicken over the cooked rice.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or in the microwave, stirring halfway through so the sauce heats evenly.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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