One-Skillet General Tso’s Chicken “Chinese TakeOut”

general tsos chicken

Skip the takeout tonight with this easy one-skillet version of General Tso’s Chicken. Just the right amount of sweet and crunch with juicy chicken bites, both of my kids gobbled this up (I even had to tell them to stop stealing nugget-like pieces from the counter after it was fried before I put it in the sauce) including the “bowkey” like my little one calls the green veggies. If you knew my son, you’d understand what a huge mission it is to get him to eat anything with meat – so I felt like queen of the world with this one.

Adjust the spiciness if you like it hot, and serve with chopsticks and some frozen appetizers like spring rolls or crab rangoons – no need to wait for delivery. You could even get cutsey with those paper take out boxes and your own fortune cookies. But hey, let’s be real. Chinese takeout calls for lazy nights and lots of cuddly movies. My little minions are super excited for the Despicable Me 2 release (we missed it in theaters, I know, such bad parents) so I’m thinking it might be a movie night around here too. Popcorn, anyone?

general tso's chicken

One Skillet General Tso

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 servings

One Skillet General Tso

Kid-friendly takeout remake of General Tso's Chicken. Sweet and just a little spicy, this one-skillet dish will please everyone.


  • Vegetable, Peanut, or Coconut Oil for frying
  • 3-4 Boneless skinless chicken breasts or thighs cut into bite size pieces
  • 2 eggs
  • 1/2 cup cornstarch + 2 tbsp
  • 6 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp sesame oil
  • 2 tbsp white sugar
  • 2 tsp toasted sesame seeds
  • 1 tbsp sriracha or hot chili sauce (more if you like it spicy!)
  • 1 tbsp honey
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp orange zest, dried orange peel, or orange juice
  • Green onions
  • 1 cup chopped broccoli


Heat oil in deep frying skillet to 375 degrees F.

In mixing bowl, beat eggs with 2tbsp soy sauce and 1/2 cup cornstarch. Stir in chicken until completely coated. Drop chicken piece by piece (single layer in the pan) into the heated oil and fry until golden brown and no longer pink in the center. About 3-4 minutes. Rest on a papertowel lined plate and keep covered between batches.

In a small bowl, stir together 4 tbspsoy sauce, 2 tbsp cornstarch, 2 tbsp rice wine vinegar, 1 tbsp sesame oil, 2 tbsp white sugar, 1 tbsp sriracha or hot sauce, 1 tbsp honey, 1 tsp each onion and garlic powder, and 1 tbsp orange zest, dried peel, or juice.

Discard the oil from the frying skillet, leaving 2-3 tbsp remaining in the pan. Stir in the sauce mixture and heat on medium high, adding broccoli and chicken. Cook for 4-5 minutes, stirring frequently, until sauce is desired consistency. Serve topped with sesame seeds and green onions (omit for the onion haters), alongside rice.

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