General Tso Chicken Recipe

We be serving our General Tso Chicken Recipe on our Rice Pilaf.

This is an easy and great party recipe you’ll love.

The good General loved spicy food, so no wonder this dish was named for him. He had an impressive military career and was well known.

Using a chafing dish, we’ll bake rice, enough to fill half of the pan, following our recipe.

Then, after the chicken is finished, we’ll put it right on top of the cooked rice, and serve. In the chafer, the rice will add moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ingredients for General Tso Chicken Recipe

8 pounds boneless, skinless chicken thighs
    cut into 1” pieces
Oil for deep frying
2 dozen eggs
4 cups cornstarch


4 Birdseye Frozen Asian Medley Vegetables
    or an equivalent, 40 ounces +/-


2 cans chicken stock
48 dried red pepper pieces
3/4 cup rice wine vinegar
1+ cups Sake, (rice wine)
1-1/2 cups sugar
1-1/2 cups soy sauce
1/2 cup cornstarch


2 dozen scallions, chopped

Directions for General Tso Chicken Recipe

2 days before the party, combine the sauce ingredients, except for the cornstarch. Refrigerate.

The day of the party, cut the chicken breasts into 1” pieces. Refrigerate.

Follow our rice pilaf recipe, cutting the ingredients in half. Prep as directed, and place in the food pan of your chafing dish, and bake at 400° for 1+ hour, covered tightly in foil.

Set up your deep fryer, or heat oil to 375° on the stove.

Cook the frozen vegetables according to the package directions, however under-cook them a bit. Set aside.

When the rice is nearly done baking, begin the chicken. In a large bowl, beat the eggs and add the cornstarch, mix well. Working with just as much chicken as you need at a time, coat the chicken pieces in the batter and fry them for 3 minutes or so. You want them to be golden brown, and you want them to be 165° - use your thermometer to be sure.

When you get to that temp, cover the chicken with foil and set near the stove to keep warm. Meanwhile, start another batch in your frying pan. Keep frying, baking, and covering cooked chicken.

The rice should be done by now. Remove it from the oven, open the foil, give it a stir, and cover it with the vegetables. Now put the cooked chicken pieces on top of the rice. Cover and keep warm.

Make sauce by mixing the cornstarch with enough of the cold liquid to dissolve it. Then heat the rest of the liquid stock, bring it to a boil, and wisk in the cornstarch liquid, cooking it for a few minutes until the sauce is bubbly and clear.

Pour the sauce into the chafing dish, over the cooked chicken, vegetables and rice. Garnish with the scallions.

Add stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

This is a great opportunity to serve Sake wine - which we often do with a few bottles and small glasses right next to this entree. Sake is often served warm, which we do by heating a bottle and wrapping it with a cloth near the glasses. Lots of fun - and it’s just delicious.

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