Crispy General Tso’s Chicken with Broccoli Easy Homemade Recipe for Perfect Flavor

Let me tell you, the aroma of crispy chicken sizzling in a tangy, sticky sauce mixed with the fresh scent of steamed broccoli is the kind of kitchen magic that instantly pulls you in. The first time I made this Crispy General Tso’s Chicken with Broccoli, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a sweeter, simpler chicken dish, but this recipe brings a punchier, bolder flavor that feels like a grand celebration in every bite.

You know what’s honestly dangerous about this recipe? It’s dangerously easy to whip up on a rainy weekend or when you want something comforting but also a little fancy. My family couldn’t stop sneaking those crispy chicken pieces off the cooling rack (and I can’t really blame them). It’s perfect for weekday dinners, potlucks, or even brightening up your Pinterest dinner board with a bit of homemade takeout magic.

I’ve tested this recipe multiple times in the name of research, of course, tweaking the sauce balance and the perfect broccoli blanching time. It’s become a staple for family gatherings and gifting – it feels like a warm hug on a plate. You’re going to want to bookmark this one, trust me.

Why You’ll Love This Crispy General Tso’s Chicken with Broccoli

After lots of trial and error (and a few happy accidents), I can confidently say this recipe stands out from the rest. Here’s why:

• Quick & Easy: Comes together in under 40 minutes, perfect for busy weeknights or when last-minute cravings strike.
• Simple Ingredients: You likely already have everything in your pantry and fridge—no fancy grocery runs needed.
• Perfect for Dinner or Entertaining: Great for cozy family dinners, casual get-togethers, or impressing guests without breaking a sweat.
• Crowd-Pleaser: Kids and adults alike love the crispy texture paired with that sweet, tangy sauce and fresh broccoli crunch.
• Unbelievably Delicious: The sauce is perfectly balanced—not too sweet, not too spicy—with a glossy finish that clings to every crispy bite.

This isn’t just any General Tso’s chicken recipe. The secret lies in crisping the chicken just right and tossing it with a sauce that strikes the perfect harmony between savory, sweet, and a little kick of heat. Plus, the broccoli adds a fresh, healthy crunch that makes you feel good about every bite. Honestly, it’s comfort food reimagined for the homemade cook—you’ll close your eyes after the first bite and know you nailed it.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and the broccoli adds that fresh pop of green you want on your plate.

• For the Chicken:
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces (thighs stay juicy)
  • 1/2 cup (65g) cornstarch (for that crispy coating)
  • 2 large eggs, beaten (helps the coating stick)
  • Vegetable oil, for frying (or any neutral oil with high smoke point)
  • Salt and pepper, to taste
• For the Sauce:
  • 1/4 cup (60ml) low-sodium soy sauce (I recommend Kikkoman for balanced flavor)
  • 3 tbsp rice vinegar (adds brightness)
  • 3 tbsp hoisin sauce (for depth and sweetness)
  • 2 tbsp brown sugar (balance the tang)
  • 1 tbsp chili garlic sauce (adjust based on your heat preference)
  • 2 cloves garlic, minced (fresh is best)
  • 1 tsp grated fresh ginger (adds zing)
  • 1 tsp sesame oil (for that nutty finish)
  • 1 tbsp cornstarch mixed with 2 tbsp water (to thicken the sauce)
• For the Broccoli:
  • 2 cups broccoli florets (fresh or frozen works, but fresh steamed is best)
  • Pinch of salt, for blanching
• Optional Garnishes:
  • Sesame seeds (toasted)
  • Chopped green onions

Feel free to swap chicken thighs for breasts if you prefer leaner meat, but thighs keep the dish moist and tender. For a gluten-free option, use tamari instead of soy sauce and check your hoisin for gluten content.

Equipment Needed

• Large wok or deep skillet (a heavy bottomed pan helps with even frying and sauce coating)
• Medium mixing bowls (for batter and sauce prep)
• Slotted spoon or spider strainer (for lifting fried chicken easily)
• Measuring cups and spoons (precision matters for the sauce balance)
• Steamer basket or pot with lid (to blanch the broccoli just right)
• Paper towels (to drain excess oil)

If you don’t have a wok, a large cast-iron skillet or heavy sauté pan works just fine. Personally, I love using a wok because it heats quickly and tosses ingredients beautifully. For frying, a thermometer is handy but not essential—just watch your oil closely to keep it around 350°F (175°C). Budget-friendly tip: a deep, heavy pot can substitute for a fryer setup.

Preparation Method

1. Prep Your Chicken: Pat the chicken pieces dry with paper towels (this helps the coating stick better). Season lightly with salt and pepper. Set up two bowls: one with the beaten eggs, the other with cornstarch.
2. Coat the Chicken: Dip each piece first into the egg, then dredge in cornstarch until fully coated. Shake off excess cornstarch to avoid clumps.
3. Heat the Oil: Pour vegetable oil into the wok or deep skillet about 2 inches deep. Warm it over medium-high heat until it reaches about 350°F (175°C) or you see a small drop of batter sizzle immediately.
4. Fry the Chicken: Fry the chicken in batches to avoid overcrowding—about 3-4 minutes per batch until golden brown and crispy. Use a slotted spoon to remove and transfer to a paper towel-lined plate to drain.
5. Blanch the Broccoli: While the chicken fries, bring a pot of salted water to boil. Add broccoli florets and cook for about 2 minutes until bright green and slightly tender. Immediately drain and plunge into ice water to stop cooking and keep the color vibrant.
6. Make the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, chili garlic sauce, garlic, ginger, and sesame oil. Set aside.
7. Combine Sauce & Chicken: Remove excess oil from the wok, leaving about 1 tablespoon. Pour in the sauce mixture and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook 1-2 minutes until sauce thickens and becomes glossy.
8. Toss Everything Together: Add the fried chicken and blanched broccoli to the wok. Toss gently but thoroughly to coat everything in the sauce. You want every piece to be glistening with that flavorful glaze.
9. Garnish & Serve: Transfer to a serving dish and sprinkle with toasted sesame seeds and chopped green onions if using. Serve hot over steamed rice or noodles.

Pro tip: Keep an eye on the sauce thickness—you want it thick enough to cling but not so thick it becomes gloopy. If it gets too thick, splash in a tiny bit of water to loosen it up.

Cooking Tips & Techniques

Cooking the perfect Crispy General Tso’s Chicken with Broccoli takes a few tricks up your sleeve. First, drying the chicken before coating is a game-changer. Moisture is the enemy of crispiness, so don’t skip that step. I learned the hard way after soggy chicken wrecked my first try!

When frying, keep the oil temperature steady. Too hot and the coating burns before the chicken cooks through; too cool and you end up with greasy bites. Using a thermometer helps, but if you don’t have one, watch for gentle bubbling around the chicken pieces.

For the broccoli, blanching instead of steaming saves you from that overcooked mushy mess. The ice bath is essential—it locks in that vibrant color and crisp texture. Honestly, that little contrast between tender-crisp broccoli and crunchy chicken is what makes this dish sing.

When it comes to the sauce, mix everything before heating. Adding the cornstarch slurry last and stirring constantly prevents lumps and ensures a silky finish. I like to cook the sauce down just until it coats the back of a spoon—that’s the sweet spot.

Finally, toss everything quickly right before serving. Leaving the chicken in the sauce too long can soften your crispy coating. You want that snap with every bite!

Variations & Adaptations

This recipe is a great canvas for customization:

• Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce, and swap cornstarch with arrowroot powder for coating and sauce thickening.
• Spicy Kick: Add extra chili garlic sauce or a few red pepper flakes to the sauce for a fiery punch. I sometimes add a dash of Szechuan peppercorn powder for that signature numbing heat.
• Vegetarian Twist: Replace chicken with crispy tofu cubes, following the same coating and frying method. Broccoli stays, or add snap peas for variety.
• Seasonal Swap: In place of broccoli, try roasted Brussels sprouts or green beans for a different crunch and seasonal flair.

One personal variation I love is tossing in some cashews at the end for extra texture and nutty flavor. It’s a little extra effort but totally worth it for holiday dinners or when you want to impress guests.

Serving & Storage Suggestions

Serve this Crispy General Tso’s Chicken with Broccoli hot, ideally right after tossing it in the sauce to keep that crisp texture intact. It pairs beautifully with steamed jasmine or basmati rice, or even simple noodles tossed in a bit of sesame oil and scallions.

For a beverage, a cold jasmine tea or a light beer balances the rich sauce nicely. If you’re feeling fancy, a slightly sweet Riesling complements the sweet-savory sauce perfectly.

To store leftovers, let the chicken cool completely and refrigerate in an airtight container for up to 3 days. The broccoli may soften a bit, but reheating gently in a skillet over medium heat helps revive some crispness. Avoid the microwave if you want to keep texture—stir-frying is best.

Freezing is possible but not ideal for maintaining crispiness. If you do freeze, reheat in a hot oven or air fryer rather than the microwave.

Nutritional Information & Benefits

On average, a serving of this Crispy General Tso’s Chicken with Broccoli (about 1 cup) contains roughly 350 calories, 25g protein, 20g carbohydrates, and 15g fat. The broccoli adds valuable vitamins C and K, fiber, and antioxidants, making this dish more nutrient-dense than your usual takeout.

The use of chicken thighs provides a good source of iron and zinc, while the balanced sauce avoids excessive sugar by relying on hoisin and moderate brown sugar. For those watching carbs, you can serve with cauliflower rice to lighten the meal further.

This recipe is naturally gluten-containing but can be adapted for gluten-free diets as mentioned. It contains soy and garlic, so those with allergies should adjust accordingly.

Conclusion

So there you have it—Crispy General Tso’s Chicken with Broccoli that nails that homemade flavor you crave, without the usual takeout guilt. It’s easy enough for weeknights but special enough to impress guests, and the balance of crispy chicken, tangy sauce, and fresh broccoli is just unbeatable.

Feel free to tweak the spice level, swap veggies, or try tofu to make it your own. Honestly, this recipe has become one of my go-tos when I want something comforting and a little fancy all at once.

Give it a try and let me know how it turns out! Drop a comment below with your favorite adaptations or any questions—you know I love hearing from you. Happy cooking!

FAQs About Crispy General Tso’s Chicken with Broccoli

Can I use chicken breasts instead of thighs?

Yes, you can! Just be careful not to overcook as breasts dry out faster. Thighs stay juicier and more forgiving, but breasts work if that’s what you have.

How do I keep the chicken crispy after adding the sauce?

Toss the chicken in the sauce right before serving to keep the coating crisp. The sauce thickens quickly and clings without making the chicken soggy if you time it right.

Can I bake the chicken instead of frying?

Absolutely! Coat the chicken as instructed, place on a greased baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy but still delicious.

Is there a way to make this recipe less spicy?

Yes! Reduce or omit the chili garlic sauce. You can also substitute with a mild chili sauce or just add a pinch of black pepper for warmth without heat.

How do I store leftovers to maintain flavor?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to keep the coating from getting soggy and the broccoli fresh.

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