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General Tso’s Chicken


  • 2lb chicken breast, cut into bite-sized pieces
  • 78Tbsp cornstarch
  • 1 tsp salt
  • 1/2tsp pepper
  • canola or olive oil
  • 3 green onions, sliced
  • sesame seeds for garnish, optional
  • for sauce:
  • 4 1/2Tbsp hoisin sauce*
  • 4 1/2Tbsp ketchup
  • 5Tbsp rice vinegar
  • 4Tbsp soy sauce or gluten free tamari
  • 1Tbsp sesame oil
  • 3/4c brown sugar
  • 3/4c water
  • 2 1/2Tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/41/2tsp red pepper flakes (depending on your heat preference)


  1. In a shallow bowl, combine cornstarch, salt, and pepper. Dredge chicken pieces in cornstarch mixture and tap off excess. (You can also put the chicken and cornstarch mixture in a large plastic bag or container and shake to coat).
  2. In a large skillet over medium-high heat, cook chicken pieces in batches, using a small drizzle of olive or canola oil to cook each batch.
  3. Make sauce by combining all sauce ingredients in a small mixing bowl. Return chicken to skillet and pour in sauce. Stirring occasionally, cook over medium heat until thickened, about 3-6 minutes. Top with sliced green onions and sesame seeds.


*Gluten free notes: BE SURE your hoisin sauce is gluten free. Premier Japan has a wheat free version, as does Wok Mei brand. Or, you can make your own. Gwyneth Paltrow has a good recipe. San-J make a great gluten free tamari.