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overhead shot of General Tso's chicken in bowl with chopsticks

General Tso's Chicken

This chicken recipe is super simple and might make you question why you ever go out to order at a restaurant and don't just make at home.
Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 459kcal
Author Ryan Beck


  • 1 ½ lbs boneless chicken breasts, cut into 1" cubes
  • 1 egg white
  • 1 tsp granulated sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • cup cornstarch + 1 tbsp, divided
  • 3 tbsp vegetable oil
  • 4 garlic cloves, minced
  • 2 green onions, chopped
  • 6 dried red chili peppers
  • ¼ cup light brown sugar sugar
  • ¼ cup low-sodium soy sauce
  • ¼ tbsp low-sodium chicken stock
  • 1 tbsp rice wine vinegar
  • 1 tbsp peanut butter
  • 2 tsp sesame oil
  • ¼ tsp ground ginger
  • ¼ cup water
  • 2 tsp toasted sesame seeds
  • 2 tbsp green onions, chopped
  • 1 cup basmati or jasmine rice


  • Bring a pot of water to boil and cook rice according to instructions.
  • In small bowl, whisk together light brown sugar, soy sauce, chicken stock, rice wine vinegar, peanut butter, sesame oil, ginger, ¼ cup water and 1 tbsp cornstarch and set aside.
  • Beat egg in mixing bowl. Add chicken cubes with granulated sugar, salt and pepper. Coat chicken with ⅓ cup cornstarch.
  • Heat 2 tbsp of the oil in a wok or cast iron skillet over medium-high heat until shimmering. Add half the chicken to skillet and cook for 3-4 minutes per side, until lightly browned. Add 1 tbsp oil and repeat with remaining chicken. Remove and set aside.
  • Add garlic, green onions and dried chilis and cook for about 1 minute.
  • Return chicken to skillet and add sauce. Cook for a couple of minutes or until the sauce starts to bubble and thicken.
  • Sprinkle the chicken with some green onions and sesame seeds and serve over rice.


  • You can replace the chicken breasts with chicken thighs.
  • You control the amount of heat by the number of dried chilis you add.
  • If you don't have dried chilis, replace with ½ tsp crushed red pepper flakes.
  • Add 1 tsp of orange zest to brighten the dish up.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.


Serving: 1serving | Calories: 459kcal | Carbohydrates: 57g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 900mg | Potassium: 291mg | Fiber: 3g | Sugar: 21g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 150mg | Iron: 2.9mg