General Tso’s Chicken

Francine Lizotte


This General Tso's Chicken recipe is quite quick and easy to prepare making it a delicious weeknight meal everyone will enjoy.


☆☆☆☆☆ 0 votes

4 servings
10 Min
20 Min
Deep Fry



  • 3 Tbsp
    orange juice
  • 2 Tbsp
    low-sodium soy sauce
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    hoisin sauce
  • 1 Tbsp
    rice vinegar
  • 1/2 Tbsp
    sesame oil
  • 1/2 tsp
    chili oil
  • 3 Tbsp
    canola oil
  • 2 large
    green onions (green parts for garnish), chopped
  • 3
    whole dried red chilies
  • 1/2 Tbsp
    minced ginger
  • 1/2 Tbsp
    pressed garlic
  • 1/3 c
    low-sodium chicken broth
  • 1 Tbsp

  • 1 lb
    boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/2 c
    cornstarch, or as needed
  • 5 c
    canola oil for frying, or as needed
  • ·
    sesame seeds, for garnish

How to Make General Tso’s Chicken


  1. In a bowl, add orange juice, soy sauce, brown sugar, hoisin sauce, rice vinegar, sesame oil and chili oil; whisk well.
  2. Place chicken pieces in a bowl and add 2 tbsp. sauce. Stir well before seasoning with sea salt and freshly ground black pepper; stir again. Marinate the meat for 30 minutes.
  3. Half an hour later, dredge the chicken pieces with cornstarch until well coated and set aside.
  4. In a Dutch oven over medium high heat, add oil and when the temperature reaches 385ºF/196ºC, working in batches, carefully add the chicken pieces. Fry them for 5 minutes or until golden brown. Using a spider strainer, transfer the fried pieces to a plate lined with paper towels to absorb any excess oil.
  5. To finish the sauce; in a large saucepan or wok over medium heat, add oil and when it gets hot, add green onions (white parts) and dried red chilies; sauté for only 1 minute.
  6. Add ginger and garlic and sauté for 30 seconds. Pour in the sauce and stir well before adding the chicken broth mixed with 1 tbsp. cornstarch. Stir until the sauce thickens, about 45 seconds.
  7. Add fried chicken pieces and stir to coat, heating them through quickly - don't leave them too long otherwise they'll lose their crispiness.
  8. Serve over white rice and garnish with green onions (green parts) and sesame seeds.
  9. To view this recipe on YouTube, click on this link >>>>

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