Chicken / Dinner

General Tso Chicken

So, you remember that new part time job I mentioned in my last post, you know, 11 days ago?! Who knew a less than 3 hour a day job could interfere with my schedule so much!

I promised myself when I started this blog that I would post a minimum of once a week, preferably two or three times.

Yeah. About that.

I’m slowly rearranging everything, though, so I’m getting the hang of this. šŸ™‚

So this was actually Monday’s dinner. Almost a week late, but better late than never, right? I absolutely love the flavor of General Tso chicken, but I never order it when we get takeout. Every restaurant has a different level of spicy, and I’m not a big fan of my mouth feeling like it’s on fire. So for those of you who are like me, this has all the flavor with only a bit of that kick. If you like it a little spicier, simply adjust to your taste buds.


I like nice small bites of chicken, you get more pieces that way. šŸ™‚ Once cut, dump them all in your bowl of batter. Yes there’s enough of it.


Don’t forget to spray the pan with nonstick spray after heating your oil. I didn’t do that the first time I made this, and half the breading stuck to the pan. 


I had some partial peppers left over from another recipe. Use whatever color peppers strike your fancy. 

There’s enough sauce to coat the chicken and veggies, and to coat your rice if you mix it all together. Good thing, cause this sauce is awesome!

General Tso Chicken
Serves 3
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 1 pound chicken breasts, cut into 1/2 to 1 inch cubes
  2. 1 1/2 Tbsp cornstarch
  3. 1 egg white
  4. 1 Tbsp water
  5. 1/2 tsp salt
  6. 1/4 tsp pepper
  7. 4 tsp olive oil, divided
  8. 1/2 cup water
  9. 1 Tbsp cornstarch
  10. 3 Tbsp hoisin sauce
  11. 2 Tbsp soy sauce
  12. 1/4 cup brown sugar
  13. 3 Tbsp ketchup
  14. 1/4 tsp ground ginger
  15. dash of cayenne pepper, or to taste
  16. dash of paprika
  17. 2 bell peppers of choice cut into short strips
  18. 1 medium onion, cut in half and sliced
  19. 1/2 tsp oil
  20. 3 cups cooked rice
  1. Mix 1 1/2 tablespoons cornstarch, egg white, 1 tablespoon water, salt, and pepper together in a small bowl.
  2. Add your chicken and stir until all chicken is coated. Batter seems a little thin, but it will stick.
  3. Heat 2 teaspoons oil over medium heat in wok. Spray with a bit of nonstick spray as well.
  4. Add about half of the chicken pieces one at a time, around the pan. Cook for about 5-7 minutes.
  5. Using your spoon, separate the pieces, they will have stuck together a bit, then flip them over to finish cooking, about 5-7 more minutes.
  6. When finished, repeat with the other 2 teaspoons of oil and the rest of the chicken.
  7. Put chicken in a separate container, set aside.
  8. In another small bowl, mix together 1/2 cup water and 1 tablespoon cornstarch. Add hoisin sauce, soy sauce, brown sugar, ketchup, and spices and whisk together.
  9. Add sauce to wok. Bring to a boil, then lower heat and cook 2-3 minutes.
  10. In another pan cook peppers and onions in 1/2 teaspoon oil for about 5 minutes. Add to sauce along with chicken.
  11. Stir to coat and cook 3-5 more minutes, long enough to reheat the chicken.
  12. Serve over rice.
Adapted from 101 Cooking For Two
Three Plates Full

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