Best general tao chicken recipe!


Before I left for Florida last week I wanted to treat my boyfriend to one of his favorite dishes to compensate for the fact that I’d be spending the week on the beach while he worked his butt off! My sister said she had the best general tao recipe so I decided to give it a try. According to my boyfriend it was indeed the best general tao he’s ever had and he’s tried tons in the past! I thought he was just being nice but when I tasted it it was simply delicious! The chicken was tender inside, crispy on the outside and the sauce perfectly thick and silky. Here is my sister’s recipe (slightly modified from the recipe):


  • 60 mL (1/4 cup) each of water, white vinegar and sugar
  • 60 mL (1/4 cup) of diagonally sliced green onions
  • 15 mL (1 tablespoon) of grated ginger
  • 10 mL (2 teaspoons)of sesame oil or sesame seeds
  • 15 mL (1 tablespoon) soy sauce
  • 30 mL (2 tablespoons) oyster sauce (optional)
  • 30 mL (2 tablespoons) ketchup
  • 30 mL (2 tablespoons) honey
  • 30 mL (2 tablespoons) cornstarch
  • 15 mL (1 tablespoon) Sriracha hot sauce (optional)


  • 60 mL (1/4 cup) vegetable oil
  • 2 mL (1/2 teaspoon) each baking powder and salt
  • 45 mL (3 tablespoons) flour
  • 1 beaten egg
  • 500 g (1 lb) boneless chicken breasts, cut in small cubes
  • 15 mL (1 tablespoon) cornstarch
  • Diagonally sliced green onions to garnish
  • 1 cup of Panko (Japanese breadcrumbs)
  1. Coat the chicken cubes with cornstarch. Combine egg, flour, baking powder and salt in a bowl. Add chicken and stir to coat well. 
  2. Heat oil over high heat in a large, non-stick skillet. Roll each piece of chicken in the Panko, add chicken to the skillet and cook for 10 minutes, stirring often, until golden and no longer pink inside. Transfer chicken to a plate and reserve. 
  3. Add sesame oil, ginger and green onions to skillet, and cook over medium-high heat for three minutes. Add water, vinegar and sugar. Simmer until the sugar is completely dissolved. 
  4. In the meantime, dissolve cornstarch in soy sauce. Add soy sauce mixture, oyster sauce and ketchup to skillet. Allow to simmer for two minutes or until sauce has thickened. Add honey and Sriracha sauce to your liking and stir.
  5. Return the reserved chicken to the skillet and stir to reheat chicken. Serve over basmati rice and garnish with green onion and sesame seeds. 

Makes 4 servings. The chicken can easily be made 24 hours in advance but heat it in the oven before mixing with the sauce.

Enjoy :)



  1. Sounds amazing, I’ve been looking for a good recipe for General Tao’s Chicken and this one looks to be really good, one of my friends supper likes it but our Asian restaurants don’t quite do it justice.

    1. Hi Megan! Happy you found your recipe :) You will absolutely love it! Btw if you make the chicken in advance and warm it up in the oven before serving it will be even crispier! Enjoy ;)

      1. Oh great. I’m supper happy you didn’t deep fry it in order to get that crispiness, several of the other recipes I’ve found do and I try to limit the amount of frying I do.

  2. I used your chicken breading method to make some sweet and sour chicken, and I loved the way it worked out. It’s very moist and crunchy at the same time.

  3. […] down to how you coat or bread the chicken.  I got this idea for coating the chicken from here   It works really well as a pho-fried food […]

  4. […] Best general tao chicken recipe! ( […]

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