General Tso’s Chicken

Serves 4-6


  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 2 eggs
  • 1-2 Tbs stock or water
  • salt and pepper
  • 1-1.5 pounds boneless skinless chicken breasts or chicken thighs
  • 2-3 cups canola, vegetable, or peanut oil for frying
  • 2-3 cups fresh broccoli florets
  • 1 bunch scallions
  • 1 Tbs minced ginger
  • 1/2 cup dried chili pods, stems and seeds removed and reconstituted in hot water (omit if you do not like spicy foods)
  • 2 cups sauce (recipe below)

Sauce Recipe


  • 1/2 cup soy sauce
  • 1 cup chicken or vegetable stock
  • 1/2 cup sugar
  • 2 Tbs cornstarch
  • 2 cloves minced garlic
  • 1/4 cup rice wine vinegar

Cut broccoli into florets, and trim ends off of scallions. Dice the dark green parts of the scallions and set aside for garnish. Cut the white and light green parts of the scallions into 1 inch sized pieces. Mince 5-7 cloves of garlic.

In a small mixing bowl, combine all of the ingredients for your sauce. Set aside.

In a large mixing bowl, stir together flour, cornstarch, and salt and pepper to taste. Set aside.

Clean and cut chicken pieces into bite sized cubes. Whisk 2 whole eggs in their own mixing bowl and thin the mixture with 1-2 tablespoons stock or water.

Heat 3 cups of oil in a large heavy bottomed wok or sauce pan over medium until it reaches 350 degrees or until a piece of chicken set in the oil begins to bubble forcefully.

Use one hand to dip chicken pieces into egg mixture, then let excess drip off and transfer chicken pieces to flour/cornstarch mixture. Use your other hand to transfer the flour coated pieces of chicken into the hot oil. Take care not to burn yourself.

Cook the chicken in the hot oil turning once half way through for 3-4 minutes or until the coating is nicely browned. Remove the cooked chicken from the oil with a slotted spoon or hand held metal strainer and place on a perforated pan or a plate covered with paper towels to let the excess oil drain. Cook your second batch of chicken and remove.

Remove the cooking oil from the hot wok by carefully pouring into a metal container (we used another saucepan) until it has cooled and can be strained back into a plastic container for use at a later date. You can typically re-use cooking oil for a total of 3 dishes depending on the quantity of foods fried, and the frying temperature of the oil.

Reheat wok over high heat and begin to stir fry your broccoli florets. Add 1 cup of stock and toss the broccoli in the wok until the stock has evaporated and the broccoli is cooked through. Remove the florets from the wok and set aside with the chicken.

Heat the wok over high heat and add 1 Tbs of oil, or 1-3 Tbs of stock if your wok has cooked dry. Drop in scallion pieces and reconstituted chili pods. Add 2 minced cloves of garlic and 1 Tbs of minced ginger. Stir Fry over high heat for one minute and then add the entirety of your sauce to the wok. Continually stir the scallion, chili pods, and sauce until the sauce begins to boil and thicken. Add chicken and broccoli, stirring well to combine. Cook in the wok until the chicken and broccoli are heated through– approximately 2-3 minutes. Turn heat off and serve General Tso’s chicken with white rice. Garnish with chopped scallions. Enjoy!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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