General Tso's Chicken

  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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2 cups chicken stock

2 cups mushroom or vegetable stock 

1/3 cup ketchup 

1/4 cup yellow bean paste 

6 tablespoons cornstarch

2 tablespoons chili sauce, such as sambal oelek 

2 tablespoons honey

2 tablespoons light soy sauce 

1 1/2 tablespoons brown sugar

1 teaspoon dark soy 


3 large eggs

1 cup potato starch 

Pinch salt 

Pinch ground white pepper 

1 1/2 cups ice-cold seltzer  


Peanut oil, for frying and sauteeing

1 1/2 boneless skinless chicken breasts, cut into 1-inch pieces

2 cloves garlic, smashed 

4 dried red chiles, chopped

1/2 bunch broccoli, tops cut into bite-size pieces, stems sliced thinly on a bias 

1 splash Shaoxing rice wine 

Chopped scallions, for garnish


  1. For the sauce: Whisk together the chicken stock, mushroom stock, ketchup, bean paste, cornstarch, chili sauce, honey, light soy sauce, brown sugar and dark soy sauce in a bowl.
  2. For the batter: Whisk together the eggs, potato starch, salt and pepper in a bowl.
  3. For the chicken: Heat the oil in a large saucepan or fryer to 350 degrees F. Add the seltzer to the batter and whisk to combine. Dip the chicken in the batter, then deep-fry until light brown, 2 to 3 minutes. Drain on paper towels.
  4. Heat a wok over high heat. Add 2 to 3 tablespoons of the oil to the wok. Add the garlic, chiles and broccoli and saute until tender, 1 to 2 minutes. Add 1/2 cup of the sauce and cook, tossing, until slightly reduced. Add the rice wine and chicken and cook, tossing, until coated.
  5. Ladle out 1/2 cup of the remaining sauce on each of 4 plates. Top each with the chicken and vegetables and sprinkle with the scallions.