Recipe by Chanie Nayman

General Tso Chicken and Cauliflower

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Meat Meat
Medium Medium
4 Servings
25 Minutes

No Diets specified

If you’re feeling stumped about dinner tonight, this recipe will do the trick.   This is one of our most popular chicken recipes of all time! Try it and see for yourself.



  • 4 chicken breasts cut into chunks

  • about 3 cups cut up fresh cauliflower or frozen cauliflower defrosted and uncooked

  • sesame seeds

  • scallions, sliced


  • 2 tablespoon white vinegar or rice vinegar

  • 1/4 cup sugar

  • 3 tablespoons ketchup

  • 2 tablespoons corn starch


  • 1 cup flour

  • 1/3 cup corn starch

  • 1 and 1/2 teaspoons Haddar Baking Powder

  • 1 tablespoon salt

  • 2 teaspoons paprika

  • 4 eggs

  • 1/3 cup water

  • oil for frying

Wine Pairing

Mt. Tabor Gewurztraminer


Prepare the Chicken


Make the sauce mixture in a glass bowl, and whisk together. Set aside.


Mix together the batter ingredients and place the chicken in it tossing to coat.


Using a slotted spoon set it down into hot oil. Fry for about two minutes, not more. Remove and set on paper towels.


Place your sauce ingredients in a medium size saucepan. Allow to come to a simmer. Add cauliflower and chicken pieces, and toss in the sauce for about three to four minutes.


Serve over rice, or linguini.

General Tso Chicken and Cauliflower

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Jodi Kovach
Jodi Kovach
5 months ago
7 years ago

Soggy I was so excited to make this and finally did, it has a yummy taste but why is it soggy? Where did I go wrong??

Mark your comment as a question
Reply to  G N
7 years ago

It’s not supposed to be very crispy. It’s more of a puffed chicken coating, rather than a fried schnitzel like coating. Is it possible you had too many chicken pieces in the pan at the same time?

sg kr
sg kr
5 years ago

Delicious!! (changed it up a bit, too) Changed this up a bit as follows – was a BIG hit!
– replaced cornstarch with flour (double the amount)
– sprinkled red pepper flakes into the sauce
– halved the amount of ginger
– omitted sesame oil and cauliflower
– skipped the saucepan, mixed the sauce in a tin, added the fried batter chicken, and baked in the oven open until sauce reduced

…tasted delish!!

6 years ago

No Sogginess! Because of everyone’s comments, I tried a little twist on the recipe and it came out YUM YUM YUM!!!! We devoured it!

I first cooked the cauliflower in a pot of water till crunchy
and I also first put the chicken in sauce, took it out and then put cauliflower on its own in the sauce, it was so perfect.
The chicken had the puffiness from coating, and the cauliflower was crunchy and we really enjoyed!

Chaia Frishman
Chaia Frishman
Reply to  leah
6 years ago

Great idea! thanks.

7 years ago

Not as I thought it would taste I was excited to make a restaurant style dinner, an all time favorite. There was no resemblance to the Chinese General Tso’s Chicken. It had a strong ginger taste. I left out the cauliflower as Faigy recommended and was happy I did.

Chaia Frishman
Chaia Frishman
Reply to  Goldie
7 years ago

Thanks for the feedback Goldie. Who is the Faigy you speak of in your post?

Reply to  Chaia Frishman
4 years ago

Hi Chaia,
I never saw this page where I can see the replies to my post LOL! So I see this now a few years later!
I was referring to Faigy Ort who had written about the cauliflower in her review.

Faigy Ort
Faigy Ort
7 years ago

skip the cauliflower Hi, I tried this recipe last night. I was really looking forward to make this recipe cuz that’s what my kids usually order when we get takeout.
I was quite disappointed.
The cauliflower should be written as optional or omitted because it really gave the dish a weird consistency and didn’t help with the flavors..
My family rated this as one of the worst new recipes tried.

Chaia Frishman
Chaia Frishman
Reply to  Faigy Ort
7 years ago

I am really sorry you had that experience! Thank you for your honesty and feedback Faigy.