Crispy General Tso’s Chicken Recipe with Spicy Glaze and Broccoli

Let me tell you, the sound of hot oil crackling as battered chicken hits the pan—it’s pure music in the depserate hour of a weeknight dinner scramble. The first time I made this Crispy General Tso’s Chicken with Spicy Glaze and Fresh Broccoli, I swear the aroma alone made half the neighborhood pause on their evening walks. That sweet-and-savory sauce, with just the right punch of heat, clings to every crunchy bite and gets tangled up with bright green broccoli florets—honestly, it’s the kind of meal that makes you sneak second helpings before anyone else notices.

I first stumbled onto this recipe years ago when I was knee-high to a grasshopper, watching my mom try to recreate that takeout magic at home. We’d crowd around the kitchen, dipping battered chicken into flour and giggling as the spicy glaze sizzled on the stove. I wish I’d known sooner just how easy and rewarding it is to whip up better-than-takeout General Tso’s Chicken in your own kitchen. There’s something about making it yourself—no mystery ingredients, just honest, crispy comfort that feels like a little victory.

Fast forward to now, and this dish has become a staple for family dinners, birthday celebrations, and even the occasional “just because” weeknight treat. My family can’t keep their hands off the crispy pieces as they cool on the rack (and honestly, neither can I). There’s always a little chaos as folks hover, trying to snatch a taste before the spicy glaze even hits. It’s perfect for feeding a crowd, meal prepping for busy weeks, or just brightening up your dinner rotation. If you’re looking for a recipe that tastes like a warm hug with a cheeky kick, you’re going to want to bookmark this one. I’ve tested it more times than I can count—in the name of research, of course—and it never disappoints.

Why You’ll Love This Crispy General Tso’s Chicken with practice Spicy Glaze and Broccoli

There’s a reason I keep coming back to this Crispy General Tso’s Chicken recipe (and why my friends request it for every potluck). Here’s what makes this version a true gem you’ll want to add to your regular rotation:

• Quick & Easy: Comes together in under 45 minutes—even with the crispy frying. It’s a total lifesaver for busy weeknights or last-minute cravings.
• Simple Ingredients: No need for a special trip to the Asian market. Everything you need is likely already in your pantry or a quick grocery run away.
• Perfect for Any Occasion: This dish shines at family dinners, cozy date nights, or as the centerpiece for a fun weekend feast. It’s also an unbeatable takeout fake-out for those nights you want to skip the delivery fees.
• Crowd-Pleaser: Children love the crispy coating, grown-ups appreciate the balanced heat and flavor, and everyone fights over the last piece—every time.
• Unbelievably Delicious: The chicken stays crisp even after tossing in the sticky, spicy glaze. The broccoli soaks up the sauce, adding that fresh crunch that keeps you coming back for more.

But what really makes this Crispy General Tso’s Chicken stand out? For starters, there’s the double-dredge method for the chicken, which gives you that shatteringly crisp crust you just can’t get from the usual stir-fry. The glaze isn’t just sweet and spicy—it’s got a little tang and a whisper of garlic that pulls everything together. And I’ve tested the ratios until they’re just right: not too sweet, not too fiery, and never gloppy.

This isn’t just another homemade General Tso’s Chicken. It’s my best version—one that’s achievable on a Tuesday night, but impressive enough for company. It’s the kind of food that makes you pause after the first bite, close your eyes, and just enjoy the moment. Comfort food should be easy, satisfying, and a tiny bit fun. This recipe hits all those notes, and then some.

What Ingredients You Will Need

This Crispy General Tso’s Chicken recipe uses simple, fresh ingredients to create bold flavor and that irresistible crunchy texture. Most of what you need might already be hanging out in your fridge or cupboards. Here’s what you’ll need and why:

For the Chicken:

• 1 ½ lbs (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay extra juicy and flavorful, but you can swap in chicken breast if you prefer)
• 2 large eggs (for the batter, helps the coating stick and crisps up beautifully)
• ½ cup (65 g) all-purpose flour (gives the chicken its crunchy crust; use a gluten-free blend if needed)
• ½ cup (60 g) cornstarch (makes the coating extra light and crispy)
• ½ tsp kosher salt (for seasoning)
• ¼ tsp black pepper (just enough to round out the flavor)
• Vegetable oil, for frying (enough for shallow frying; peanut or canola oil works well too)

For the Spicy Glaze:

• ¼ cup (60 ml) soy sauce (I like using became low-sodium for a little more control)
• 3 tbsp (36 g) brown sugar (balances the heat and adds that classic sticky sweetness)
• 2 tbsp (30 ml) rice vinegar (for that tangy kick—apple cider vinegar can work in a pinch)
• 2 tbsp (30 ml) hoisin sauce (adds depth and a hint of umami—don’t skip it!)
• 1 tbsp (15 ml) sriracha or chili garlic sauce (adjust for your spice level)
• 2 cloves garlic, minced (fresh is best, but jarred works if you’re in a rush)
• 1 tsp grated fresh ginger (optional, but adds amazing warmth)
• ½ cup (120 ml) water (helps form the glaze)
• 2 tsp cornstarch, mixed with 2 tsp water (for thickening)

For the Broccoli:

• 2 cups (200 g) fresh broccoli florets (about 1 small head; gives color, crunch, and soaks up sauce wonderfully)

For Garnish (Optional):

• Sesame seeds
• Sliced scallions
• Red chili flakes (for extra heat—if you dare!)

Ingredient Tips: I recommend Kikkoman soy sauce for its balanced flavor and Lee Kum Kee hoisin sauce for that authentic taste. If you want this dish gluten-free, use tamari instead of soy sauce and a gluten-free flour blend. Broccoli can be swapped for snap peas, bell peppers, or even baby corn if you’re feeling adventurous. And if you’re out of sriracha, a little gochujang or sambal oelek does the trick.

Equipment Needed

Good news—no fancy gadgets required! Here’s what you’ll need to make Crispy General Tso’s Chicken with Spicy Glaze and Broccoli:

• Large skillet or wok: For frying and tossing the chicken. I love my trusty 12-inch nonstick skillet for easy cleanup, but a classic wok works magic for tossing everything together.
• Medium saucepan: For simmering the spicy glaze. A simple stainless steel pot is perfect.
• Mixing bowls: You’ll need a couple—one for dredging, one for the egg wash, and another for the broccoli.
• Tongs or a slotted spoon: For flipping and removing the crispy chicken safely from hot oil.
• Wire rack or paper towels: For draining fried chicken so it stays crisp. If you don’t have a wire rack, a plate lined with paper towels works in a pinch.
• Whisk: For blending the glaze so it’s silky smooth.
• Sharp knife and cutting board: For prepping the pall the ingredients.

If you don’t own a wok, don’t sweat it—a heavy-bottomed frying pan does just fine. I’ve made this recipe in everything from my grandma’s battered cast-iron to a $10 supermarket skillet (it’s all about getting that oil hot enough). Make sure to dry your tools well after washing, especially anything used for frying, to keep them in good shape for years to come.

How to Make Crispy General Tso’s Chicken with Spicy Glaze and Broccoli

1. Prep the Chicken:

   Pat 1½ lbs (680 g) chicken thighs dry with paper towels and cut into 1-inch (2.5 cm) pieces. Dry chicken means crispier results, so don’t skip this step! Set aside.

2. Set Up Your Dredging Station:

   In one bowl, beat 2 large eggs. In another bowl, mix ½ cup (65 g) flour, ½ cup (60 g) cornstarch, ½ tsp kosher salt, and ¼ tsp black pepper. This double dip is what gives you that shatteringly crisp crust.

3. Batter the Chicken:

   Working in batches, dunk chicken pieces in egg wash, then coat thoroughly in the flour-cornstarch mix. Press gently so the coating sticks. Lay battered chicken on a plate—don’t pile them up or they’ll stick together.

4. Heat the Oil:

   Pour about 1 inch (2.5 cm) of vegetable oil into a large skillet or wok. Heat over medium-high until shimmering (350°F/175°C). Test with a little flour—it should sizzle right away. Don’t overcrowd the pan or the chicken will steam instead of fry.

5. Fry the Chicken:

   Fry chicken in batches for 3-4 minutes per side, turning until deeply golden and crispy. Transfer to a wire rack or paper towels to drain. If your oil cools, let it come back to temp before the next batch. (Watch out for splatters!)

6. Steam the Broccoli:

   While the chicken fries, steam 2 cups (200 g) broccoli florets until bright green and just tender (about 2 minutes in the microwave with a splash of water, or 3-4 minutes in a pot). Set aside. Don’t overcook—they should stay snappy!

7. Make the Spicy Glaze:

   In a saucepan, combine ¼ cup (60 ml) soy sauce, 3 tbsp (36 g) brown sugar, 2 tbsp (30 ml) rice vinegar, 2 tbsp (30 ml) hoisin sauce, 1 tbsp (15 ml) sriracha, 2 minced garlic cloves, 1 tsp grated ginger, and ½ cup (120 ml) water. Whisk and bring to a simmer over medium heat. Stir 2 tsp cornstarch with 2 tsp water, then whisk into the glaze. Simmer 2-3 minutes until thickened and glossy. If too thick, add a splash more water.

8. Toss Everything Together:

   Add fried chicken and steamed broccoli to the skillet or a large bowl. Pour the hot spicy glaze over and toss gently until everything is evenly coated. Work quickly so the glaze sticks while the chicken’s still warm.

9. Garnish and Serve:

   Sprinkle with sesame seeds, sliced scallions, and chili flakes if you like heat. Serve piping hot over steamed rice—or eat straight out of the bowl, I won’t judge.

Personal Tips: If you’re short on time, prep the sauce and cut the chicken ahead. Leftover oil can be cooled, strained, and saved for your next stir-fry. And don’t skip the wire rack—it keeps that crunch alive. If you find the glaze too spicy, just dial back the sriracha next time (happened to me once, and my kids still remind me!).

Cooking Tips & Techniques for the Best General Tso’s Chicken

• Keep Your Oil Hot Enough: If the oil isn’t at 350°F (175°C), your chicken will absorb it and turn soggy. Use a thermometer or do the flour test—a pinch should sizzle instantly. I learned that the hard way when my first batch came out, well, less than crispy.
• Don’t Crowd the Pan: Fry in batches. Crowding cools the oil, and you’ll end up with limp, pale chicken. Patience pays off here!
• Double-Dredge for Crunch: The egg-flour-cornstarch combo is key for that shatteringly crisp bite—you know, the kind you get at your favorite takeout spot.
• Toss Quickly, Eat Immediately: Once you add the spicy glaze, serve right away. The crispy coating stays perfect for about 20 minutes after saucing, so don’t let it sit around. Learned this after answering a long phone call mid-dinner—never again.
• Taste and Adjust: Everyone’s heat tolerance is different. Try the glaze before tossing—add a splash more vinegar for tang, or more sugar for sweetness. Don’t be afraid to make it your own.
• Multitask Smart: While chicken fries, steam broccoli and simmer the sauce. It helps everything come together faster (and makes you look like a kitchen wizard).
• Use Fresh Broccoli: Frozen can work, but it’s just not as vibrant or crisp. If you must use frozen, thaw and pat dry to avoid watery sauce.

Trust me, these little tweaks make all the difference. I’ve messed up temperature, sauce ratio, and broccoli doneness more times than I care to admit, but each attempt brings you closer to takeout perfection at home.

Variations & Adaptations

• Gluten-Free: Trade the all-purpose flour for your favorite gluten-free blend, and use tamari or coconut aminos instead of soy sauce. The texture stays crispy, and everyone can dig in without worry!
• Low-Carb/Keto: Sub almond flour and use a keto-friendly sweetener like erythritol in the glaze. It’s not quite the same as the classic, but it’s close—and you don’t have to miss out.
• Vegetarian: Swap chicken for extra-firm tofu or cauliflower florets. Press tofu dry, coat, and fry just like the chicken. Cauliflower needs a shorter fry (about 2 minutes per side) and soaks up the glaze like a champ.
• Seasonal Veggies: In spring, add snap peas or asparagus. In fall, try sweet red bell pepper or baby carrots for color and crunch.
• Oven-Baked Method: For a lighter version, lay battered chicken on a parchment-lined baking sheet. Spray with oil and bake at 425°F (220°C) for 18-20 minutes, flipping halfway. Not quite as crispy, but still delicious and way less mess.
• Personal Twist: Sometimes I throw in a handful of roasted cashews or peanuts for crunch. My kids love it, and it adds a nice contrast to the sauce.

If you need to avoid eggs, use a flax egg (1 tbsp ground flax + 2.5 tbsp water) for binding. And if you’re out of broccoli, don’t panic—this spicy glaze loves just about any veggie you have on hand.

Serving & Storage Suggestions

• Serving: This dish is best hot and fresh, straight from the pan. Pile over steamed white or jasmine rice, or serve with brown rice for a little extra nuttiness. For a lighter meal, skip the rice and spoon over cauliflower rice or crisp lettuce cups.
• Presentation: Sprinkle with sesame seeds and sliced scallions for that takeout look (and a little crunch). A few extra chili flakes on top never hurt, if you like it spicy.
• Make It a Meal: Serve alongside egg drop soup, quick cucumber salad, or simple miso soup for a takeout-style spread. I love it with a cold glass of ginger beer or a pot of jasmine tea.
• Storing Leftovers: Cool completely, then store in an airtight container for up to 3 days in the fridge. The broccoli may soften, but the flavors deepen overnight (almost like next-day pizza!).
• Freezing: Not ideal—the crispy texture suffers—but if you must, freeze just the fried chicken pieces (before saucing) for up to 1 month. Reheat in a hot oven, then toss with fresh glaze and steamed broccoli.
• Reheating: For best results, reheat chicken (without glaze) in a 400°F (200°C) oven for 8-10 minutes. Add the glaze after heating, or warm leftovers gently in a skillet with a splash of water to loosen the sauce.

I’ve found that the leftovers, if you’re lucky enough to have any, make a pretty awesome lunch the next day. Just don’t expect that fresh-from-the-fryer crunch, but the flavor is even more intense.

Nutritional Information & Benefits

Each serving of Crispy General Tso’s Chicken with Spicy Glaze and Broccoli (about 1 cup/225 g) offers an estimated:

• Calories: 410
• Protein: 28g
• Carbs: 44g
• Fat: 14g
• Sugar: 13g
• Fiber: 3g

Broccoli packs a punch of vitamins (C, K, and A), antioxidants, and fiber, making this dish a bit more balanced than your average takeout. Chicken thighs provide juicy, lean protein, while the homemade glaze skips any weird additives. If you need gluten-free, just swap in the alternatives above. This recipe does contain eggs, soy, and wheat (unless adapted), so keep that in mind if you’re cooking for allergies.

Personally, I love knowing exactly what’s in my dinner—no mystery oils or preservatives. And honestly, adding that fresh broccoli makes me feel a little better about going in for seconds.

Conclusion

Crispy General Tso’s Chicken with Spicy Glaze and Broccoli is one of those recipes that never lets me down. It’s the ultimate comfort food—crispy, saucy, and a little bit fiery, with enough broccoli to keep things interesting. You can easily tweak the spice, swap in your favorite veggies, or make it gluten-free or vegetarian depending on what you need.

I love this recipe because it brings smiles every single time I make it. It’s a little nostalgic, a little indulgent, and a lot of fun to cook (and eat). I hope you’ll try it, make it your own, and share it with the people you love (or just keep the whole bowl for yourself, no judgment here!).

If you give this recipe a spin, let me know in the comments how it turned out! Tried a new variation? Have a family tip? I’d love to hear about it. Bookmark this one for your next dinner craving—and happy cooking!

Frequently Asked Questions

Can I make General Tso’s Chicken ahead of time?

Yes! You can fry the chicken pieces ahead and keep them on a wire rack. When ready to serve, just reheat in a hot oven and toss with fresh glaze and broccoli.

Is there a way to make this recipe less spicy?

Absolutely. Just reduce or skip the sriracha or chili garlic sauce in the glaze. You can also add a bit more brown sugar to mellow out the heat.

Can I use frozen broccoli?

You can. Thaw and pat it dry before steaming—this helps avoid excess water in your final dish. Fresh broccoli stays crunchier, but frozen works for busy nights.

What oil is best for frying the chicken?

Vegetable or canola oil are both great choices. Peanut oil adds extra flavor but can be pricey. Just use something with a high smoke point.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat the chicken in a hot oven (400°F/200°C) for 8-10 minutes, then toss with the glaze and broccoli.

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