Print

Crispy General Tso’s Chicken with Broccoli

Crispy General Tso’s Chicken with Broccoli - featured image
Print Recipe

A quick and easy homemade recipe featuring crispy chicken thighs tossed in a tangy, sticky General Tso’s sauce with fresh steamed broccoli. Perfect for weeknight dinners or entertaining with bold, balanced flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • Vegetable oil, for frying
  • Salt and pepper, to taste
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 1 tbsp chili garlic sauce
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 2 cups broccoli florets
  • Pinch of salt for blanching
  • Optional garnishes: toasted sesame seeds, chopped green onions

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Set up two bowls: one with beaten eggs, the other with cornstarch.
  2. Dip each chicken piece into the egg, then dredge in cornstarch until fully coated. Shake off excess cornstarch.
  3. Pour vegetable oil into a wok or deep skillet about 2 inches deep and heat over medium-high until it reaches 350°F (175°C).
  4. Fry chicken in batches for 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  5. Bring a pot of salted water to a boil. Add broccoli florets and cook for about 2 minutes until bright green and slightly tender. Drain and plunge into ice water to stop cooking.
  6. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, chili garlic sauce, garlic, ginger, and sesame oil.
  7. Remove excess oil from the wok, leaving about 1 tablespoon. Pour in the sauce mixture and bring to a simmer over medium heat.
  8. Stir in the cornstarch slurry and cook 1-2 minutes until sauce thickens and becomes glossy.
  9. Add fried chicken and blanched broccoli to the wok. Toss gently to coat everything in the sauce.
  10. Transfer to a serving dish and garnish with toasted sesame seeds and chopped green onions if desired. Serve hot over steamed rice or noodles.

Notes

Dry chicken thoroughly before coating to ensure crispiness. Maintain oil temperature around 350°F for best frying results. Blanch broccoli and plunge into ice water to keep vibrant color and crisp texture. Toss chicken in sauce just before serving to keep coating crispy. For gluten-free, use tamari and check hoisin sauce ingredients. Baking option: bake coated chicken at 425°F for 20-25 minutes, flipping halfway.

Nutrition

Keywords: General Tso's chicken, crispy chicken, broccoli, homemade takeout, easy dinner, Chinese recipe, gluten-free option, weeknight meal

Find it online: https://elvafood.com/crispy-general-tsos-chicken-with-broccoli-easy-homemade-recipe-for-perfect-flavor/