General Tso’s Chicken with Broccoli recipe

Okay, let’s dive into the world of incredibly delicious, homemade General Tso’s Chicken with Broccoli! This dish is a frequent request in my house, and for good reason. My kids, who can be surprisingly discerning about their “takeout” favorites, absolutely declare this version superior to anything we’ve ordered in. The first time I nailed the sauce – that perfect balance of sweet, savory, and tangy with just a hint of spice – and combined it with truly crispy chicken and perfectly tender-crisp broccoli, I knew I had a winner. My husband, usually a man of few words at the dinner table when the food is good, just kept nodding and saying, “This is it. This is the one.” It’s that satisfying crunch of the chicken, the vibrant green of the broccoli, and the way the glossy sauce coats everything that makes it so irresistible. Plus, knowing exactly what goes into it gives me that extra bit of satisfaction. It might seem like a lot of steps, but trust me, the aroma filling your kitchen and the smiles on your family’s faces will make every minute worth it.

The Ultimate Homemade General Tso’s Chicken with Broccoli

Forget takeout! This recipe for General Tso’s Chicken with Broccoli delivers that restaurant-quality experience right in your own kitchen. We’re talking incredibly crispy chicken pieces tossed in a classic sweet, savory, and tangy sauce, perfectly complemented by vibrant, tender-crisp broccoli florets. It’s a dish that’s sure to impress family and friends alike, offering a delightful explosion of flavors and textures.

Ingredients: The Secret to Authentic Flavor

Gathering the right ingredients is the first step to recreating this beloved Chinese-American classic. Here’s what you’ll need:

• For the Chicken & Marinade:
  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
  • 1 large egg white, lightly beaten
  • 2 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 tablespoon cornstarch
  • ½ teaspoon white pepper (optional, but adds authentic flavor)
• For the Crispy Coating:
  • ¾ cup cornstarch
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
• For the General Tso’s Sauce:
  • ¼ cup soy sauce (low sodium recommended)
  • ¼ cup rice vinegar
  • ¼ cup granulated sugar (or adjust to taste, brown sugar can also be used for deeper flavor)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Shaoxing rice wine (or dry sherry)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon ginger powder (or 1 tsp freshly grated ginger)
  • ½ teaspoon garlic powder (or 2 cloves freshly minced garlic for sautéing later)
  • ¼ – ½ teaspoon red pepper flakes (adjust to your spice preference)
  • ½ cup chicken broth (low sodium)
• For the Stir-Fry & Assembly:
  • Vegetable oil or canola oil, for frying (about 2-3 cups, depending on your pan)
  • 4 cups broccoli florets (about 1 large head)
  • 2-3 dried red chilies (optional, for extra heat and visual appeal)
  • 2 cloves garlic, minced (if not using garlic powder in sauce)
  • 1 teaspoon fresh ginger, grated (if not using ginger powder in sauce)
  • 1 tablespoon vegetable oil (for stir-frying broccoli and aromatics)
• For Garnish (Optional):
  • Toasted sesame seeds
  • Sliced green onions (scallions)

Instructions: Crafting Your General Tso’s Masterpiece

Follow these steps carefully to achieve that perfect balance of crispy chicken, vibrant broccoli, and luscious sauce.

Step 1: Marinate the Chicken

1. In a medium bowl, combine the cut chicken pieces, beaten egg white, 2 tablespoons soy sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon cornstarch, and white pepper (if using).
2. Mix thoroughly until the chicken is evenly coated.
3. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours. This helps to tenderize the chicken and infuse it with flavor.

Step 2: Prepare the Crispy Coating and Sauce

1. While the chicken is marinating, prepare the crispy coating. In a shallow dish or a large ziplock bag, combine ¾ cup cornstarch, ¼ cup all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well and set aside.
2. In a separate medium bowl, prepare the General Tso’s sauce. Whisk together ¼ cup soy sauce, rice vinegar, sugar, hoisin sauce, 1 tablespoon Shaoxing rice wine, 1 tablespoon cornstarch, sesame oil, ginger powder (if using), garlic powder (if using), and red pepper flakes.
3. Gradually whisk in the ½ cup chicken broth until the cornstarch is fully dissolved and the sauce is smooth. Set aside.

Step 3: Prepare the Broccoli

1. Wash the broccoli florets thoroughly.
2. You can either steam or blanch the broccoli.
   • To Steam: Place broccoli in a steamer basket over boiling water for 2-3 minutes until tender-crisp and bright green. Immediately refresh under cold running water or plunge into an ice bath to stop the cooking process and retain its color. Drain well.
   • To Blanch: Bring a pot of water to a boil. Add broccoli florets and cook for 1-2 minutes until tender-crisp. Drain and immediately refresh under cold water or in an ice bath. Drain well.
3. Set the prepared broccoli aside. This step ensures the broccoli is perfectly cooked without getting mushy in the final stir-fry.

Step 4: Coat and Fry the Chicken

1. Heat about 2-3 inches of vegetable oil in a wok, Dutch oven, or deep skillet to 350-375°F (175-190°C). Use a thermometer for accuracy.
2. Remove the chicken from the marinade, allowing any excess marinade to drip off.
3. Working in batches to avoid overcrowding the pan (which lowers oil temperature and results in soggy chicken), dredge the marinated chicken pieces in the cornstarch-flour mixture, ensuring each piece is fully coated. Shake off any excess coating.
4. Carefully place the coated chicken pieces into the hot oil. Fry for 4-6 minutes per batch, turning occasionally, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C).
5. Use a slotted spoon or spider to remove the cooked chicken from the oil and transfer it to a wire rack set over a baking sheet to drain. This helps keep the bottom crispy.
6. Repeat with the remaining chicken, allowing the oil to return to temperature between batches.
   • Alternative Baking Method: If you prefer not to deep fry, preheat your oven to 425°F (220°C). Arrange the coated chicken in a single layer on a lightly greased baking sheet or a wire rack set inside a baking sheet. Spray generously with cooking spray. Bake for 15-20 minutes, flipping halfway, until golden and crispy. The texture will be slightly different from fried, but still delicious.

Step 5: Make the Sauce and Assemble

1. Once all the chicken is cooked, carefully pour out most of the frying oil from the wok or skillet, leaving about 1 tablespoon. (Alternatively, use a clean wok or large skillet with 1 tablespoon of fresh vegetable oil).
2. Heat the oil over medium-high heat. If using fresh garlic and ginger (instead of powdered in the sauce) and dried red chilies, add them to the hot oil now. Stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic.
3. Give the prepared General Tso’s sauce a quick whisk (as the cornstarch may have settled) and pour it into the wok/skillet.
4. Bring the sauce to a simmer, stirring constantly. Cook for 1-2 minutes, or until the sauce thickens to a glossy, syrup-like consistency that can coat the back of a spoon. If it gets too thick, you can add a tablespoon or two of chicken broth or water to reach desired consistency.
5. Add the cooked crispy chicken and the prepared broccoli florets to the wok with the sauce.
6. Gently toss everything together for about 1-2 minutes until the chicken and broccoli are evenly coated with the glossy sauce and heated through. Be careful not to over-mix, as you want the chicken to retain its crispiness as much as possible.

Step 6: Serve Immediately

1. Transfer the General Tso’s Chicken and Broccoli to a serving platter.
2. Garnish with toasted sesame seeds and sliced green onions, if desired.
3. Serve immediately with steamed white rice, brown rice, or fried rice for a complete meal.

Nutrition Facts

• Servings: This recipe typically serves 4-6 people.
• Calories per serving (approximate): Around 550-700 calories per serving, depending on the amount of oil absorbed during frying, the exact cut of chicken used (thighs vs. breast), and serving size. This is an estimate and can vary.

Breakdown (approximate for one serving, if recipe serves 5):

• Protein: High, mainly from the chicken.
• Fat: Moderate to high, primarily from the frying oil and chicken thighs (if used). Using chicken breast and baking can reduce fat content.
• Carbohydrates: Moderate, from the sugar in the sauce, cornstarch, flour, and broccoli.

For a more precise nutritional analysis, it’s recommended to use an online recipe calculator and input your specific ingredients and quantities.

Preparation Time: Your Kitchen Timeline

Planning your cooking process helps ensure a smooth and enjoyable experience.

• Prep Time (Active): Approximately 40-50 minutes. This includes:
  • Cutting chicken and vegetables: 15-20 minutes
  • Marinating chicken (passive time): 30 minutes (can overlap with other prep)
  • Preparing sauce and coating: 10-15 minutes
  • Blanching/steaming broccoli: 5-7 minutes
• Cook Time (Active): Approximately 25-35 minutes. This includes:
  • Frying chicken (in batches): 15-20 minutes
  • Making sauce and assembling: 10-15 minutes
• Total Time (Including Marinating): Approximately 1 hour 15 minutes to 1 hour 35 minutes (if marinating time is mostly passive).

This time can be managed efficiently by preparing components while others are marinating or cooking.

How to Serve: Presenting Your Culinary Creation

General Tso’s Chicken with Broccoli is a star on its own, but here are some ways to make it a complete and satisfying meal:

• The Classic Companion – Rice:
  • Steamed White Rice: Fluffy jasmine or basmati rice is perfect for soaking up that delicious sauce.
  • Brown Rice: A healthier, nuttier alternative.
  • Fried Rice: For an extra indulgent meal, serve alongside a simple egg fried rice or vegetable fried rice.
• Noodle Options:
  • Plain Lo Mein Noodles: Tossed with a bit of sesame oil, these make a great bed for the chicken and broccoli.
  • Rice Noodles: Thin vermicelli or wider pad Thai style noodles can also work.
• Garnishes for Flair and Flavor:
  • Toasted Sesame Seeds: Adds a nutty crunch and visual appeal.
  • Sliced Green Onions (Scallions): Provides a fresh, mild oniony bite and a pop of green.
  • Extra Red Pepper Flakes: For those who like an additional kick of spice, offer some on the side.
  • Fresh Cilantro Sprigs: If you enjoy cilantro, a few sprigs can add a bright, herbaceous note.
• Serving Style:
  • Family Style: Arrange the General Tso’s Chicken and Broccoli on a large platter in the center of the table, allowing everyone to serve themselves.
  • Individual Portions: Serve directly onto plates over a bed of rice or noodles.
• Complete the Meal (Optional Additions):
  • Egg Rolls or Spring Rolls: A classic appetizer to start.
  • Wonton Soup or Hot and Sour Soup: For a full Chinese-American restaurant experience at home.
  • Simple Cucumber Salad: A cooling, refreshing contrast to the rich flavors of the main dish.

Additional Tips for General Tso’s Perfection

Master this dish with these five extra tips to ensure a fantastic outcome every time:

1. Double Cornstarch for Extra Crispiness: The key to incredibly crispy chicken is often a two-step cornstarch process. Using cornstarch in the marinade helps to create a protective layer and draws out moisture. Then, a generous coating of cornstarch (mixed with a little flour for structure) before frying creates that coveted shatteringly crisp exterior. Don’t skimp on the coating!
2. Don’t Overcrowd the Frying Pan: This is a golden rule for frying anything. Adding too much chicken to the hot oil at once will significantly drop the oil’s temperature. This results in the chicken absorbing more oil, leading to a greasy, less crispy outcome. Fry in small batches, allowing the oil to return to the target temperature between each batch.
3. Get Your Sauce Consistency Right Before Adding Chicken: Once the sauce is simmering, make sure it has thickened to your desired consistency (it should lightly coat the back of a spoon) before you add the crispy chicken and broccoli. If it’s too thin, let it simmer a bit longer or add a tiny bit more cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water). If it’s too thick, thin it with a tablespoon of water or chicken broth. This ensures the chicken stays crispier as it won’t sit in a watery sauce.
4. Blanch or Steam Broccoli Separately: Cooking the broccoli separately until it’s tender-crisp and then adding it to the sauce at the very end ensures it retains its vibrant green color and perfect texture. If you add raw broccoli directly to the sauce with the chicken, it might undercook or overcook, and it can dilute the sauce.
5. Taste and Adjust Sauce Seasoning: While the recipe provides a balanced sauce, individual preferences vary. Before adding the chicken and broccoli, taste the thickened sauce. Does it need more sweetness? Add a pinch more sugar. More tang? A tiny splash more rice vinegar. More heat? A few more red pepper flakes or a dash of chili garlic sauce. Customizing the sauce to your palate is key to making it your perfect General Tso’s.

FAQ: Your General Tso’s Chicken Questions Answered

Here are some common questions and answers to help you on your culinary journey:

1. Q: Can I make this dish spicier?
   • A: Absolutely! The easiest way is to increase the amount of red pepper flakes in the sauce. You can also add a teaspoon or two of chili garlic sauce or Sriracha to the sauce mixture. For a more authentic and potent heat, add more dried red chilies (you can even slit them open or chop them, but be cautious as this significantly increases spiciness) when you sauté the aromatics.
2. Q: Is it possible to make General Tso’s Chicken gluten-free?
   • A: Yes, with a few substitutions. Use tamari instead of soy sauce. Ensure your hoisin sauce is gluten-free (some brands are). For the chicken coating, you can use only cornstarch or a gluten-free all-purpose flour blend instead of the regular all-purpose flour. Shaoxing rice wine is generally gluten-free, but always check labels.
3. Q: What’s the best way to store and reheat leftovers?
   • A: Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will lose its crispiness upon refrigeration. To reheat, the best method for trying to revive some crispness is in an oven or air fryer. Preheat to 350°F (175°C) and heat for 10-15 minutes, or until warmed through. Microwaving will work for heating, but the chicken will remain soft.
4. Q: Can I use other vegetables besides broccoli?
   • A: Certainly! While broccoli is classic, this dish is versatile. Good alternatives or additions include sliced bell peppers (red, green, or yellow), onions (cut into chunks), snap peas, carrots (thinly sliced or julienned), or even zucchini. Prepare them similarly to the broccoli (steam or blanch until tender-crisp) before adding them to the sauce.
5. Q: My chicken isn’t staying crispy after I add the sauce. What am I doing wrong?
   • A: There are a few factors:
     • Initial Crispness: Ensure your chicken is very crispy after frying.
     • Sauce Thickness: The sauce should be nicely thickened before adding the chicken. A watery sauce will make the chicken soggy quickly.
     • Tossing Time: Add the chicken and broccoli to the sauce at the very end, toss quickly just to coat (1-2 minutes max), and serve immediately. The longer it sits in the sauce, the softer the coating will become. This dish is best enjoyed fresh.
     • Double Fry (Optional Advanced Technique): For ultimate crispiness, some restaurants do a quick second fry of the chicken pieces for about 30-60 seconds just before saucing. This makes them extra-crispy.

Enjoy creating this iconic dish at home! The combination of textures and flavors is truly a delight.

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