General Tso's Chicken



  • 2 tbsp. Olive Tree Honey Ginger Balsamic Vinegar
  • 3 tbsp. soy sauce
  • 1 tsp. Hoisin Sauce
  • ¼ cup water
  • 2 tsp. rice wine
  • 1 tbsp. cornstarch
  • 1 lb. boneless, skinless chicken breast or thigh, cut into bite sized pieces
  • 1/3 cup cornstarch
  • 1 tbsp. rice wine
  • 1 clove garlic, finely minced
  • 2-3 dried chili peppers, deseeded
  • ¼ cup Olive Tree Blend Olive Oil
  • 2 tsp.  Olive Tree Roasted Chili Oil
  • Pinch of salt


Marinate the chicken with the rice wine & salt for about 20 minutes.

Mix all the sauce ingredients in a small bowl & set aside.

Coat the chicken with the 1/3 cup of cornstarch.

Heat about ¼ cup Olive Tree Blend Olive Oil  in a heavy sauté pan.

Fry the chicken until it is golden brown on all sides.

Remove the chicken when done & drain on a paper towel lined dish.

Heat a wok with ½ tbsp. Olive Tree Blend Olive Oil

Add the garlic, & dried chili peppers, stir fry until the garlic is just golden and the chili peppers are fragrant.

Drizzle in the chili oil & pour the sauce into the wok.

When the sauce boils & thickens, add the chicken and stir well to coat all pieces.

Serve with steamed broccoli & sticky rice.

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