General Tso's Chicken
Crisp, saucy pieces of chicken coated in a glossy sweet‑savory sauce with a gentle chili bite, finished with bright steamed broccoli for contrast. This version balances a light, crunchy coating with a deeply flavored pan sauce for a restaurant-style result at home.
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
1 egg, lightly beaten
2 tbsp soy sauce
1 tbsp shaoxing wine, or dry sherry
1 cup cornstarch, divided (for dredging and sauce thickening)
½ tsp salt
¼ tsp black pepper
¾ cup vegetable oil, for frying
3 clove garlic, minced
1 tbsp fresh ginger, minced
½ tsp dried red pepper flakes
3 stalk scallions, cut into 1-inch pieces, whites and greens separated
4 cup broccoli florets, trimmed into bite-size pieces
½ cup chicken stock
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp dark soy sauce, for color (regular soy is okay if unavailable)
3 tbsp granulated sugar
1 tsp sesame oil
1 tbsp toasted sesame seeds
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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