Crispy General Tso Chicken with Steamed Broccoli

I’m going to admit something embarrassing right away: I once tried to impress my date with store-bought General Tso sauce poured over soggy chicken and called it a night. We ate in awkward silence. Lesson learned—crispy, saucy General Tso fixes everything. This version keeps things simple: a light, crunchy cornstarch coating, a bright, sticky sauce that sings soy and ginger, and a side of steamed broccoli that snaps with color. It cooks fast, smells heavenly (think garlicky caramelized sugar), and I promise you’ll hear that satisfying crunch the moment you bite in. Bonus: no takeout container drama, just dinner that actually tastes like effort.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe balances crisp, golden chicken with a glossy, slightly sweet-and-spicy sauce that clings perfectly. It hits crunchy, saucy, and savory notes in every bite—so good your fork will do the happy dance. It’s simple enough for a weeknight but impressive enough for guests (and yes, it’s so easy even your oven can’t mess it up). Plus, steaming broccoli keeps dinner bright and fresh—no soggy greens here.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skinless chicken thighs (or breasts), cut into 1–1.5 inch pieces
• 1 large egg
• 2 tbsp soy sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cornstarch
• 1/4 cup all-purpose flour (optional—adds extra crunch)
• 3 cups neutral oil (canola, vegetable) for frying
• 1 lb broccoli florets, washed
• 1 tbsp sesame oil or butter (optional) for broccoli

For the Sauce / Garnish:

• 1/3 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 2 tbsp hoisin sauce (or 1 tbsp + 1 tbsp brown sugar)
• 3 tbsp brown sugar (packed)
• 1/3 cup chicken broth or water
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 2 green onions, sliced and 1 tsp sesame seeds for garnish

How I Make It

Step 1:

I start by cutting the chicken into bite-size pieces and tossing them with 1 large egg, 2 tbsp soy sauce, 1 tsp salt, and 1/2 tsp pepper. That little egg bath helps the coating stick and gives the interior a tender bite. Then I mix 1 cup cornstarch and 1/4 cup flour on a wide plate, and dredge each piece until it looks evenly dusted—no clumps, just a light white blanket.

Step 2:

I heat 3 cups oil in a heavy pot or Dutch oven and bring it to about 350°F (use a thermometer if you have one). I fry the chicken in batches—don’t crowd the pot—so every piece gets that crisp, golden exterior. Each batch takes about 3–4 minutes until the outside crackles and the color turns deep golden. I drain on a cooling rack or paper towels and keep the finished pieces in a warm oven at 200°F if I need them to wait.

Step 3:

While the chicken fries, I make the sauce. I heat a skillet over medium, add a splash of oil, then sauté 3 cloves garlic and 1 tbsp ginger for about 30 seconds—you’ll smell that sharp, toasty aroma right away. I add 1/3 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp hoisin, and 3 tbsp brown sugar, then the 1/3 cup chicken broth. I bring it to a simmer and whisk in the cornstarch slurry. The sauce thickens in under a minute into a shiny, clingy glaze.

Step 4:

I toss the fried chicken into the skillet and stir quickly so each piece gets lacquered in sauce. Listen for that soft sizzle as the sauce caramelizes on the edges—the color deepens to mahogany and the kitchen fills with sweet-savory steam. If you like extra crunch, toss quickly and serve right away; longer sitting softens the crust.

Step 5:

For the broccoli, I steam the florets for 4–5 minutes until they turn bright green and snap with a tender bite. I drizzle a little sesame oil or toss with butter and a pinch of salt for flavor. Plate the broccoli alongside the glossy General Tso chicken, sprinkle with sliced green onions and sesame seeds, and serve with steamed rice.

Pro Tips

• Heat oil to 350°F for the first fry; for extra-crispy chicken, do a quick double-fry—first at 325°F until cooked through, then at 375°F to crisp the exterior.
• Fry in small batches and give pieces room—crowding drops the oil temp and makes the chicken soggy.
• Use cornstarch for the coating; it gives a glassy, ultra-crisp finish that flour alone can’t match.
• If your sauce thickens too fast, add a splash of water or broth and whisk; keep it glossy, not pastey.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use firm tofu (pressed and patted dry) instead of chicken for a vegetarian swap; coat and fry the same way—texture gets chewier, flavor soaks up the sauce nicely.
• Swap soy sauce for tamari to make this gluten-free; use arrowroot instead of cornstarch for the slurry if you need a grain-free thickener.
• If you prefer less sugar, halve the brown sugar and add a splash more rice vinegar or a teaspoon of chili garlic sauce for punch.
• Dairy-free? This recipe already qualifies—just skip the optional butter for broccoli and use sesame oil.

Variations & Tips

• Turn up the heat: add 1–2 tsp of chili paste or more red pepper flakes for a spicy version.
• Kid-friendly: reduce sugar slightly and skip the red pepper flakes.
• Make it smoky: finish with a tiny drop of smoked chili oil or a quick toss over a hot grill pan.
• Crunch upgrade: toss crushed peanuts or cashews on top for extra texture.
• Make a sheet-pan version: roast breaded chicken on a wire rack at 425°F for 18–22 minutes, flipping once—less oil, still tasty.
• Creative twist: add pineapple chunks to the sauce for a tropical-sweet contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Fry the chicken and store it separately from the sauce in the fridge for up to 3 days. Reheat chicken in a hot oven or air fryer to restore crispness, then toss with reheated sauce just before serving.

Can I double the recipe?

Sure thing. Fry in extra batches to avoid crowding the pan, and make sauce in a larger skillet so everything mixes evenly.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden, crisp edges and no pink inside the chicken pieces; they should reach an internal temp of 165°F if you check with a thermometer. The sauce should coat the chicken and shine without being gummy.

What if I don’t have ingredient X?

No panic—swap hoisin for extra brown sugar + a splash of soy, and use water if you’re out of broth. For fresh ginger, a 1/4 tsp ground ginger works in a pinch.

How I Like to Serve It

I pile the chicken over steamed jasmine rice and tuck the bright broccoli to the side, then scatter green onions and sesame seeds on top. Pour yourself a cold beer or a slightly sweet Riesling to balance the sauce. This dish fits weeknights, casual dinner parties, or nights when you want cozy Asian takeout without the guilt.

Notes

• Store leftover chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken in an oven or air fryer to crisp it back up.
• Always cook chicken to a safe temperature of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!