99 Kinds of Stir Fries: # 2 General Tso’s Chicken

Since my Sticky Garlic Chicken is my most popular post so far, I decided to share my version of General Tso’s Chicken.  Unlike the Sticky Garlic Chicken, which has a very balanced flavor, General Tso’s Chicken is spicy.  My version is coated in cornstarch and stir-fried in a small amount of oil, rather then deep-frying, which makes it healthier.  I also use reduced sodium soy sauce and chicken broth.

The smaller you make your pieces of chicken, the crispier and saucier they will be.


Stir frying involves high heat, which creates the crunch of the coating.  You only need a small amount of oil and about 20 minutes total cooking time.cooked cornstarch coated chicken

I’ve fine tuned the sauce from multiple General Tso’s recipes.

General Tso's Sauce

This recipe is quick, easy, and one of our favorites.

General Tso's Chicken

General Tso's Chicken

  • Servings: 4
  • Print

Crispy coated pieces of chicken in spicy General Tso's sauce


  • 3 TB oil
  • 1.5 lbs boneless, skinless chicken breast
  • 1/3 cup cornstarch
  • 1/2 cup reduced sodium chicken broth
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup white sugar
  • 1/4 rice vinegar
  • 1 ts minced garlic
  • 1 Tb cornstarch mixed in ¼ cup water
  • 1 ts red pepper flakes
  • 2 green onions, sliced


  1. Cut chicken breast into small bite-size pieces.  Pour cornstarch into a plastic gallon bag. Add chicken pieces and shake to coat.
  2. In a bowl, combine all of the sauce ingredients: chicken broth, soy sauce, sugar, rice vinegar, and garlic.  Stir until sugar has dissolved.  In a separate bowl, stir 1 Tb of cornstarch into ¼ cup cold water. Add the cornstarch mixture to the sauce, stir,  and set aside.
  3. Heat the oil in a large skillet or wok.  When the oil is hot, add the chicken pieces. Cook on high about 10 mins, stirring and flipping the chicken often, until the coating is browned and crispy.  Reduce heat to medium-low and continue cooking another 10 mins until chicken is cooked through.
  4. Remove the chicken from the skillet.  Turn heat back to high and add the sliced green onions and red pepper flakes.  Cook, while stirring, for about 30 seconds, until green onions are wilted and red pepper flakes are fragrant.  Pour the sauce into the skillet. Cook on medium-high for about 3 minutes, until sauce just begins to thicken.  Add the chicken pieces back into the skillet and stir to coat.  Cook for another 2 minutes or so until sauce has thickened.  Serve with cooked white rice or fried rice.


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