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General Tso Chicken

I have a friend who loves this sauce so much she doubles it everytime.


  • 3 boneless chicken breasts
  • 3 tablespoons corn starch
  • 2 large egg whites
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 3 tablespoons canola oil divided
  • 4 medium carrots
  • 500 g snow peas sliced in half

Sauce Ingredients

  • 1/2 cup cold water
  • 1 tablespoon corn starch
  • 2 teaspoons fresh grated ginger
  • 2 garlic cloves minced
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/8 teaspoon crushed red pepper flakes very small amount


  • In a small bowl or measuring cup prepare sauce whisking together sauce ingredients - water through crushed red pepper flakes. Pour into a large bowl.
  • Prepare carrots by peeling and cutting in half lengthwise then thinly slice. Snow peas can also be cut in half and add both to the large bowl with sauce.
  • Cut chicken into bite size pieces.
  • In a medium sized bowl whisk together 3 tablespoons corn starch with egg whites, salt and pepper.
  • Add chicken and toss to coat.
  • In a large non-stick frying pan heat 2 tablespoon of oil over medium high heat. Using tongs lift chicken and shake off excess batter. Cook 1/2 chicken pieces until crisp and golden turning occasionally then set aside and cook the other batch of chicken in an additional tablespoon of oil - set aside all chicken.
  • In the same pan sauté carrots, snow peas and sauce mixture. If preparing ahead of time turn off heat and bring chicken and vegetables home separately.
  • At home preheat oven to 325 - convection if you have it. Prepare rice and put chicken on a baking tray to reheat in the oven for 10 minutes.
  • While cooking the chicken heat vegetables on the stove then add chicken, stir to coat and serve immediately.