General Tso’s Chicken

A wok with some meat and vegetables in it

General Tso’s Chicken

Servings 4 Servings


  • Sauce:
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • ¼ cup water
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • Chicken:
  • 1 pound chicken breast, cut into 1-inch cubes
  • ¼ cup cornstarch
  • oil for frying
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • ½ teaspoon red pepper flakes
  • 2 green onions, thinly sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish


  • In a small bowl, whisk together the rice vinegar, soy sauce, hoisin sauce, water, sugar and 1 tablespoon of cornstarch. Set aside until ready to use.
  • In a large bowl, add the chicken and ¼ cup cornstarch; toss to combine.
  • Heat oil in a wok or heavy bottom pan to 350˚Fahrenheit. Gently add the chicken and cook for 2-3 minutes on each side, until lightly golden brown. Remove the chicken from the pan and transfer to a cooling rack or paper towel-lined plate.
  • Discard all but 1 tablespoon of oil. Add in the garlic, ginger, and red pepper flakes. Cook for 20 seconds making sure that it doesn’t brown too much.
  • Add the chicken, and the sauce into the pan, and stir to combine. Simmer for 1-2 minutes. Garnish with green onions, and sesame seeds. Serve immediately. Enjoy!