Go Back

General Tso's Chicken

Author: Roseanne Carrara, The Lunchbox Season


Final Sauce

  • 1 can chicken broth
  • 3/4 brown sugar
  • 1/2 c soy sauce
  • 1/3 c cornstarch
  • 1/4 c rice vinegar
  • 1/4 c dry white wine
  • 1 tbs sesame oil
  • 1/4 c water
  • 2 tsp minced garlic
  • 1 .2- in  slice ginger minced
  • orange or lemon zest optional

Sticky Marinade

  • 1/4 c soy sauce
  • 1 egg
  • 3/4-1 c cornstarch
  • salt
  • pepper
  • flour [optional]
  • egg [optional]

Main Ingredients

  • 2.5  lb boneless skinless chicken breasts cut into 1 inch cubes
  • 1 bunch green onions sliced
  • 6-8 dried red chiles remove seeds unless you like it hot
  • Vegetable Oil
  • 1/4 c Gently Toasted Sesame Seeds or Almonds optional


  • Combine all Sauce ingredients and set aside.


  • Mix the Sticky Marinade in a large ziploc-style bag or glass bowl and ADD ALL CHICKEN PIECES AT ONCE.
  • Remove the pieces one at a time, shaking off excess marinade and setting them on a plate.
  • FRY OR SAUTE CHICKEN as below.


  • Coat chicken in salt, pepper. Optional: dredge in flour or egg and flour. ONLY SAUTE, DO NOT FRY chicken, as below.


  • FRY 10-12 marinated pieces of chicken at a time in a pan of 350 oil


  • SAUTE the marinated or flour-coated chicken in batches in a large pan lightly coated in oil.


  • Drain chicken on a wire rack set over a pan in a slightly warm oven.
  • Add a tablespoon or so of oil to a large, clean pan and cook the onions and peppers for a minute.
  • Add the sauce to the pan and simmer until thick enough to coat a spoon, or just a little thicker...
  • Add sauce to chicken to cover. [NOTE: There might be quite a lot of additional sauce. Store to use over other recipes.
  • Stir quickly to coat.
  • Garnish with toasted sesame seeds or almonds and additional bits of green onion if so desired.
  • Serve immediately!