General Tso Chicken with Steamed Broccoli

I love meals that feel like a warm hug, and this General Tso Chicken with Steamed Broccoli does exactly that. Picture a cold evening, the kitchen smelling of browned garlic and sweet-tangy sauce, and a bowl of glossy, crispy chicken that makes you sigh contentedly — that’s the vibe I chase with this recipe. I keep the sauce balanced (not too salty, not too sweet), and I steam the broccoli just enough so it snaps when you bite into it. Cozy, quick, and totally weeknight-friendly — let’s make something that comforts without fuss.

Quick Facts

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

Why This Recipe is Awesome

This version of General Tso keeps things simple and homey: crispy, lightly battered chicken meets a sticky, tangy-sweet sauce that clings to each piece. The contrast of crunchy chicken and vibrant, steamed broccoli makes every bite satisfying — and it comes together faster than takeout. It’s so easy even your oven can’t mess it up, and the aroma of toasted sesame and garlic will have everyone hovering in the kitchen.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicy; breasts work too)
• 1 large egg
• 1/2 cup cornstarch (plus 1 tbsp for sauce thickening)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil (for frying)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 3 cups broccoli florets (about 1 large head)
• 2 green onions, sliced for garnish
• 1 tsp toasted sesame oil (finish)
• 1 tbsp toasted sesame seeds (optional garnish)

For the Sauce / Garnish (if applicable):

• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup rice vinegar
• 1/4 cup brown sugar (packed)
• 1/3 cup low-sodium chicken broth or water
• 1 tbsp hoisin sauce (optional for depth)
• 1/2 tsp red pepper flakes (adjust for heat)
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

How I Make It

Step 1:

Prep everything first — it moves fast. Cut the chicken into bite-size pieces and toss with the **egg**, **1/2 cup cornstarch**, **salt**, and **pepper** in a bowl until each piece looks lightly coated. I love the slightly lumpy texture you get from the cornstarch; it crisps up like a little shell. Steam the **broccoli** by placing the florets in a steamer basket over boiling water for 4–5 minutes until bright green and tender-crisp. Rinse under cold water to stop cooking and set aside.

Step 2:

Heat a large skillet or wok over medium-high and add **3 tbsp vegetable oil**. When the oil shimmers (you’ll see tiny waves), add the chicken in a single layer. Don’t crowd the pan — work in batches if needed. Let the chicken sizzle and brown without moving for 2–3 minutes, then flip to brown the other side. You want golden, slightly crisp edges with juicy centers.

Step 3:

Remove the chicken to a plate. Wipe the pan slightly if there’s burnt residue, then lower heat to medium and add a splash more oil if the pan looks dry. Toss in the **garlic** and **ginger** and stir for about 30 seconds until fragrant — your kitchen should smell warm and spicy. Pour in the sauce ingredients: **soy sauce**, **rice vinegar**, **brown sugar**, **chicken broth**, and **hoisin**. Bring to a simmer and taste; balance it if you want more tang or sweetness.

Step 4:

Add the cornstarch slurry (the **1 tbsp cornstarch + 2 tbsp water**) slowly while stirring. The sauce will thicken and go glossy in about 1–2 minutes. Return the chicken to the pan and toss to coat in the sauce, letting it bubble and cling. You want the sauce to become almost jammy and coat each piece — listen for a soft simmer and look for glossy, syrupy drips off your spoon.

Step 5:

Finish with a drizzle of **toasted sesame oil**, toss in the steamed **broccoli**, and give everything a quick toss to heat through. Sprinkle sliced **green onions** and **sesame seeds** on top. Serve over hot rice and watch people dive in. If the sauce gets too thick while resting, stir in a tablespoon of hot water to loosen it.

Pro Tips

• Dry the chicken well before coating — moisture fights crisping. Pat with paper towels for golden edges.
• Use a thermometer: cook chicken pieces to 165°F internal temperature for safe, juicy results.
• If you want extra-crispy chicken, double-fry: fry once at medium, rest 2 minutes, then fry at higher heat for 30–45 seconds.
• Make the sauce ahead and keep it in the fridge; reheat and toss with freshly crisped chicken for speed on busy nights.

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

• Swap chicken with **firm tofu** (press and pat dry, toss in cornstarch, pan-fry) for a vegetarian version — texture becomes crispier and chewier.
• Use **tamari** or coconut aminos instead of soy sauce for a gluten-free option; sauce will taste slightly less salty.
• Replace cornstarch with **arrowroot** for a clear, glossy sauce — use the same amount.
• Switch brown sugar for honey or maple syrup in a pinch; the sauce will taste fruitier and less molasses-forward.

Variations & Tips

• Spicy kick: add an extra 1 tsp of **Sriracha** or more **red pepper flakes** to the sauce.
• Kid-friendly: reduce the vinegar and pepper flakes, and add a touch more brown sugar for a sweeter glaze.
• Low-sugar: swap brown sugar for 2 tbsp honey and 1 tbsp low-sodium soy; reduce to taste.
• Vegetable-forward: stir-fry bell peppers and snap peas along with broccoli for color and crunch.
• Oven-finish: for less oil, bake coated chicken at 425°F for 12–15 minutes until crisp, then toss with hot sauce.
• Creative twist: toss in crushed roasted peanuts for a nutty crunch and texture contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and keep the sauce separately in airtight containers for up to 3 days. Reheat the sauce, crisp the chicken in a hot pan for 1–2 minutes, then toss together. For best texture, avoid storing chicken in the sauce for long periods.

Can I double the recipe?

Sure thing. Use a very large skillet or cook in two batches so you don’t overcrowd the pan; otherwise the chicken won’t crisp properly.

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 hear a steady sizzle when frying. Chicken pieces should reach 165°F and feel firm but juicy when pierced. The sauce should be glossy and cling to the meat.

What if I don’t have ingredient X?

If you lack **rice vinegar**, use apple cider vinegar with a pinch of sugar. No hoisin? Add 1 tsp soy sauce and 1 tsp molasses or extra brown sugar for depth.

How I Like to Serve It

I plate this over steaming jasmine rice and tuck the bright broccoli around the edges so the bowl looks inviting. Pour extra sauce on the side for dipping. It makes a cozy weeknight dinner and also travels well for lunches — reheat the chicken separately and add a squeeze of lime for brightness. Pair with a cold beer or simple iced tea and you’ve got a happy, relaxed meal.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to revive crispiness.
• Cook chicken to a safe internal temp of 165°F.

Final Thoughts

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