- Ninja Combi (or an air fryer plus a separate pot for rice and a steamer for broccoli)
- 2 shallow bowls for the breading station
- Wire Cooling Rack
- Fork or small whisk
- Small Saucepan
- Whisk or wooden spoon
- Small bowl for the cornstarch slurry
- Oil spray bottle or mister
- Aluminum foil
- Large serving bowl
General Tso's chicken is one of the most popular American Chinese takeout dishes around, and it is going to shock you how easy it is to make at home. This General Tso's Chicken Dinner gives you crispy, tender chicken bites tossed in a sweet, tangy, lightly spicy homemade sauce, and we make the whole thing as a full meal with jasmine rice and broccoli right in the Ninja Combi.
Here at The Salted Pepper, we cook for real life using real food and we keep it real simple. That is exactly what this recipe is. The chicken gets a quick wet batter and a panko coating, then air fries up beautifully crunchy with just a spritz of oil, no deep frying required. The rice and broccoli steam at the same time, so dinner is a true 360 meal with protein, a vegetable, and a starch all cooking together.
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Do not worry if you do not have a Ninja Combi. You can make this same delicious takeout dish with an air fryer, cooking your rice separately and steaming your broccoli on the side. Either way, this homemade version tastes better than a restaurant and comes together fast enough for a busy weeknight. Once you see how easy it is, you may never order Chinese takeout again.
Suggested Kitchen Tools for General Tso's Chicken Dinner
- Ninja Combi (or an air fryer plus a separate pot for rice and a steamer for broccoli)
- Two shallow bowls for the breading station
- Wire cooling rack
- Fork or small whisk
- Small saucepan
- Whisk or wooden spoon
- Small bowl for the cornstarch slurry
- Oil spray bottle or mister
- Aluminum foil
- Large serving bowl
Ingredients & Substitutions
This easy General Tso's chicken uses simple ingredients that are easy to find at any grocery store. Let's take a closer look at each part of the recipe.
Chicken Breast
Used in Recipe: One pound of boneless, skinless chicken breast, cut into bite-size pieces about 1½ inch cubes.
What it Does: The chicken is the heart of the dish. Cutting it into evenly sized pieces means every bite cooks in the same amount of time. Because the chicken is coated, it does not dry out on the air fry setting, so you get tender, juicy chicken with a crunchy exterior.
Substitutions: Boneless, skinless chicken thighs work just as well with no change in cook time. If you are worried about chicken breast drying out, do not be. The coating protects it beautifully.
The Wet Batter
Used in Recipe: One large egg, 2 tablespoons of water, 1 teaspoon of chili garlic sauce or sambal oelek, and ¼ cup of all-purpose flour.
What it Does: These ingredients come together into a thick, flowy batter similar to a tempura batter. That thickness is what coats the chicken and holds the panko in place so the breading stays crunchy. The chili garlic sauce adds a nice background flavor without making the chicken spicy.
Substitutions: Sambal oelek and chili garlic sauce are nearly the same thing, one simply has garlic added, so use whichever you can find. You can leave it out entirely if you prefer, though it does add a lovely depth of flavor.
The Panko Coating
Used in Recipe: One and a half cups of panko breadcrumbs, 1½ Tablespoons of cornstarch, and 1½ teaspoons of fine grind sea salt or kosher salt.
What it Does: Panko gives this chicken its signature light, crispy crunch. The cornstarch in the mix helps the coating crisp up even more in the air fryer (it absorbs the chicken juices), and the salt seasons the breading so every bite is flavorful.
Substitutions: Regular dry breadcrumbs can be used in place of panko, though the texture will be a little less crunchy. If you are using fine table salt instead of sea salt or kosher salt, cut the amount back a bit since table salt is more concentrated. You can omit the corn starch, but the panko will not be as crunchy.
Jasmine Rice and Broccoli
Used in Recipe: One cup of jasmine rice with 2 cups of water, and about 4 cups of broccoli florets.
What it Does: The rice and broccoli turn this from a single dish into a complete dinner. Rinsing the jasmine rice until the water runs clear gives you fluffy, separate grains. The broccoli steams right on top of the rice, cooking to tender perfection and staying a vibrant green color.
Substitutions: Fresh or frozen broccoli both work with no change in time. Brown rice or cauliflower rice can be used in place of jasmine rice, though brown rice will need a longer cook time and cauliflower rice should be cooked separately. The smaller you cut the broccoli florets, the more done they will be, so cut to your preferred texture.
General Tso's Sauce Ingredients
Used in Recipe: Three tablespoons of rice vinegar, ¼ cup of sugar, 2 tablespoons of soy sauce, 1 tablespoon each of hoisin sauce, toasted sesame oil, and oyster sauce, and 1-2 teaspoons of chili garlic sauce. A cornstarch slurry of ½ cup of water and 1½ Tablespoons of cornstarch thickens it.
What it Does: This is what makes it General Tso's chicken. The sugar and rice vinegar bring the signature sweet and tangy balance, the soy, hoisin, and oyster sauces add savory depth, and the chili garlic sauce brings the heat. The cornstarch slurry transforms the thin mixture into a thick, glossy sauce that clings to every piece of chicken.
Substitutions: A granulated sugar substitute such as Swerve can be used for a lower-sugar sauce and it works beautifully. Adjust the chili garlic sauce up or down to control the spice level. If you love a saucy dish, consider making a double batch of the sauce.
How to Make General Tso's Chicken Dinner in the Ninja Combi
From start to finish, this easy General Tso's chicken dinner takes about 20 minutes of prep and 25 minutes of cooking. The rice, broccoli, and chicken all cook in the Ninja Combi while you make the sauce on the stove. Here is everything you need to know! If you love a full meal that cooks in one appliance, my Chicken Satay Bowl in the Ninja Combi cooks the protein, rice, and vegetables together just like this recipe.
Mise En Place
- Cut 1 pound of boneless, skinless chicken breast into 1½-inch cubes and lightly season with about ¼ teaspoon each of salt and pepper.
- Measure out the wet batter ingredients: 1 large egg, 2 tablespoons of water, 1 teaspoon of chili garlic sauce, and ¼ cup of all-purpose flour.
- Measure out the dry breading: 1½ cups of panko breadcrumbs, 1½ teaspoons of cornstarch, and 1½ teaspoons of fine grind sea salt or kosher salt.
- Rinse 1 cup of jasmine rice under cool water until the water runs clear.
- Cut about 4 cups of broccoli into florets the size of a quarter to a half dollar.
- Gather the sauce ingredients and have a wire rack and an oil spray bottle ready.
Mix the Wet Batter
In a shallow bowl, mix the egg and water together with a fork. Stir in the chili garlic sauce, then add the all-purpose flour and mix until you have a smooth, thick, flowy batter.
Mix the Dry Breading
In a second shallow bowl, combine the panko breadcrumbs, cornstarch, and salt. Stir well so the cornstarch is evenly worked through the crumbs.
Coat the Chicken
Set up a breading station with the wet batter, the dry breading, and a wire rack. Working in batches of 5 or 6 pieces, dip the seasoned chicken into the wet batter until it is completely coated, then into the panko mixture, pressing gently so every piece is fully covered. Place each breaded piece on the wire rack.
Quick Tip
Always rest the breaded chicken on a wire rack, not a solid surface. The airflow underneath sets the breading onto the chicken, which keeps that crunchy coating in place once you air fry. Do not skip this step.
Add the Rice to the Combi Pan
Add the rinsed jasmine rice to the inner pan of the Ninja Combi, then pour in 2 cups of water and a pinch of salt. Cover the pan with a piece of aluminum foil cut just large enough to slide into the unit, and poke a few holes in the foil so steam can escape.
Add the Broccoli and Load the Combi
Arrange the broccoli florets right on top of the foil-covered pan. Slide the rice and broccoli pan into the lower level of the Combi. The larger you cut the broccoli florets, the crisper they will stay during the steam time.
I like to cut them between the size of a quarter and half-dollar which is results in a firm, but tender bite.
Start the Combi and Spritz the Chicken
Close the Combi, flip the lever up, and select Combi Meals at 375℉/190℃. Set the time for 20 minutes and press Start. The unit preheats for about 8 minutes to build steam, then begins the countdown. While it cooks, spritz both sides of each breaded chicken piece generously with avocado oil or another neutral oil, then set the pieces on the air fry rack in a single layer with a little space between each one.
Quick Tip
Spritz the chicken generously and arrange the pieces in a single layer with space between them. Both steps let the hot air circulate around every side of each piece, which is exactly how you get deep golden, crunchy chicken without deep frying.
Check the Rice and Broccoli
When the countdown reaches 15 minutes (meaning it finished the preheat and cooked for 5 minutes), carefully remove the lower rice and broccoli pan. Check the broccoli. If it needs more cooking, wrap it in the foil and set it aside; if it is cooked to your liking, leave the foil open so it stops steaming. Be careful, as the trapped steam is very hot. Return the rice pan to the Combi, the rice will need to cook longer.
Cook the Chicken
Place the chicken rack on the upper level and close the door. Cook the chicken for 5 to 6 minutes, then flip each piece, give the tops another light spritz of oil, and cook another 5 minutes until golden brown and crispy.
Make the Sauce
While the chicken cooks, make the sauce. In a small saucepan over medium heat, combine the rice vinegar, sugar, soy sauce, hoisin sauce, sesame oil, oyster sauce, and chili garlic sauce. Stir and heat just until the sugar dissolves and the sauce begins to simmer.
Thicken the Sauce
Stir together the water and cornstarch to make a slurry, then pour it into the simmering sauce and whisk constantly. The sauce will look cloudy at first, then turn clear, thicken, and darken into a glossy General Tso's sauce.
Once the sauce has thickened and it's glossy, turn the heat off and cover with a lid to keep it warm.
Fluff the Rice and Toss It Together
When the chicken is done, fluff the rice. Add the crispy chicken to a large bowl, pour the warm sauce over the top, add the broccoli, and toss gently so you do not knock off the breading. Serve over the jasmine rice.
General Tso’s Chicken Dinner (Ninja Combi)
Equipment
- Ninja Combi (or an air fryer plus a separate pot for rice and a steamer for broccoli)
- 2 shallow bowls for the breading station
- Wire Cooling Rack
- Fork or small whisk
- Small Saucepan
- Whisk or wooden spoon
- Small bowl for the cornstarch slurry
- Oil spray bottle or mister
- Aluminum foil
- Large serving bowl
Ingredients
Crispy Chicken
- 1 lb boneless, skinless chicken breast cut into 1½-inch cubes; boneless skinless chicken thighs also work with no change in cook time
- ¼ teaspoon fine grind sea salt for seasoning the chicken; use ¼ to ½ teaspoon to taste
- ¼ teaspoon black pepper for seasoning the chicken; use ¼ to ½ teaspoon to taste
- avocado oil or other neutral oil, in a spray bottle for spritzing the chicken before air frying
Wet Batter
- 1 large egg
- 2 tablespoon water
- 1 teaspoon chili garlic sauce or sambal oelek adds flavor without much heat
- ¼ cup all-purpose flour
Dry Breading
- 1½ cups panko breadcrumbs
- 1½ tablespoon cornstarch
- 1½ teaspoon fine grind sea salt or kosher salt if using table salt, cut back slightly
Rice & Broccoli
- 1 cup jasmine rice rinsed well under cool water until the water runs clear
- 2 cups water
- ¼ teaspoon fine grind sea salt for the rice
- 4 cups broccoli florets fresh or frozen; cut about the size of a quarter to a half dollar
General Tso’s Sauce
- 3 tablespoon rice vinegar
- ¼ cup granulated sugar a granulated sugar substitute such as Swerve can be used
- 2 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoon chili garlic sauce or sambal oelek adjust to your preferred spice level
Cornstarch Slurry
- ½ cup water
- 1½ tablespoon cornstarch
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Instructions
- Cut 1 pound of boneless, skinless chicken breast into 1½-inch cubes. Lightly season the cubes all over with about ¼ teaspoon each of salt and black pepper.1 lb boneless, skinless chicken breast, ¼ teaspoon fine grind sea salt, ¼ teaspoon black pepper
- Make the wet batter. In a shallow bowl, mix 1 large egg and 2 tablespoons of water with a fork or whisk. Stir in 1 teaspoon of chili garlic sauce or sambal oelek, then add ¼ cup of all-purpose flour. Mix until you have a smooth, thick, flowy batter that will fully coat the chicken. The thick texture is what keeps the breading on the chicken.1 large egg, 2 tablespoon water, 1 teaspoon chili garlic sauce or sambal oelek
- Make the dry breading. In a separate shallow bowl, combine 1½ cups of panko breadcrumbs, 1½ teaspoons of cornstarch, and 1½ teaspoons of fine grind sea salt or kosher salt. Stir to combine.¼ cup all-purpose flour, 1½ cups panko breadcrumbs, 1½ tablespoon cornstarch, 1½ teaspoon fine grind sea salt or kosher salt
- Set up a breading station with the wet batter, the dry breading, and a wire rack. Working in batches of 5 or 6 pieces, dip the chicken into the wet batter until completely coated, then into the panko mixture, pressing gently so every piece is fully covered. Place each breaded piece on the wire rack. Let the breaded chicken sit while you prep the rice and broccoli. The airflow under the rack sets the breading so it stays in place during air frying.
- Add 1 cup of rinsed jasmine rice to the inner pan of the Ninja Combi. Pour in 2 cups of water and add a pinch of salt, about ¼ teaspoon. Cover the pan with a piece of aluminum foil cut just large enough to slide into the unit, then poke a few holes in the foil so steam can escape.1 cup jasmine rice, 2 cups water, ¼ teaspoon fine grind sea salt
- Cut the broccoli into florets about the size of a quarter to a half dollar. The smaller you cut them, the more done they will be. Arrange the florets right on top of the foil-covered rice pan, then slide the pan into the lower level of the Ninja Combi.4 cups broccoli florets
- Close the Combi and flip the lever up. Select Combi Meals at 375℉/190℃ and set the time for 20 minutes. Press Start. The unit preheats for about 8 minutes to build steam, then begins the countdown.
- While the rice and broccoli cook, spritz both sides of each breaded chicken piece generously with avocado oil or another neutral oil. Set the pieces on the air fry rack in a single layer with a little space between each one so air can circulate and crisp every side.avocado oil or other neutral oil, in a spray bottle
- When the countdown reaches 15 minutes, about 5 minutes into the cooking, carefully remove the lower rice and broccoli pan. Check the broccoli. If it needs more cooking, wrap it in the foil and set it aside; if it is cooked to your liking, leave the foil open so it stops steaming. Return the rice pan to the Combi, as the rice is not done yet, and place the chicken rack on the upper level. Close the door and the timer will continue counting down.
- Cook the chicken for 5 to 6 minutes, then flip each piece and cook for another 5 minutes, until the breading is golden brown and crispy.
- While the chicken cooks, make the sauce. In a small saucepan over medium heat, combine 3 tablespoons of rice vinegar, ¼ cup of granulated sugar, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of toasted sesame oil, 1 tablespoon of oyster sauce, and 2 teaspoons of chili garlic sauce. Stir and heat just until the sugar dissolves and the sauce begins to simmer.3 tablespoon rice vinegar, ¼ cup granulated sugar, 2 tablespoon soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 2 teaspoon chili garlic sauce or sambal oelek
- In a small bowl, stir together ½ cup of water and 1½ teaspoons of cornstarch to make a slurry. Once the sauce is simmering, pour in the slurry and whisk constantly. The sauce will look cloudy at first. Bring it just to the point of boiling, whisking the whole time, until it thickens and turns glossy and dark. Do not let it reach a hard, rolling boil or the cornstarch can turn gummy. Cover the sauce to keep it warm.½ cup water, 1½ tablespoon cornstarch
- When the chicken is done, fluff the cooked rice. Add the crispy chicken to a large bowl, pour the warm sauce over the top, and add the broccoli. Toss gently so you do not knock the breading off the chicken.
- Serve the General Tso’s chicken and broccoli over the jasmine rice. If you are not serving the whole batch at once, only sauce the portion you plan to eat right away so the leftover chicken stays crispy.
Notes
• Rinse the jasmine rice well under cool water until the water runs clear. This removes excess surface starch and gives you fluffy, separate grains.
• Cut the chicken into evenly sized 1½-inch cubes so every piece cooks in the same amount of time.
• Cut the foil for the rice pan just large enough to slide into the Combi, and remember to poke holes in it so the steam can rise up and cook the broccoli. BREADING TIPS
• Rest the breaded chicken on a wire rack, not a solid surface. The airflow underneath sets the breading so it stays put when you air fry.
• Skip the shake-in-a-bag method. Dipping and pressing by hand gives a more complete, even coating and a crunchier result. COOKING TIPS
• Spritz both sides of the chicken generously with a neutral oil. This is what gives you a crispy coating without deep frying.
• Arrange the chicken in a single layer with space between each piece so the air can circulate and crisp every side.
• Remove the broccoli when the countdown reaches 15 minutes. Left in any longer it can overcook and begin to brown.
• Be careful when you unwrap the foil packet, as the trapped steam underneath is very hot. SAUCE TIPS
• Heat the sauce just until the sugar dissolves and it starts to simmer before adding the cornstarch slurry.
• Whisk constantly once the slurry goes in. The sauce will look cloudy at first, then clear, thicken, and darken as it heats.
• Bring the sauce just to the point of boiling, but do not let it reach a hard, rolling boil or the cornstarch can become gummy.
• If you love a saucy dish, make a double batch of the sauce. One batch coats everything nicely, but a little extra is never a bad thing. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Air fryer: Make this dish in any air fryer by cooking the breaded chicken at 375℉/190℃ for about 10 to 12 minutes, flipping halfway through. Cook your rice separately on the stove or in a rice cooker and steam the broccoli on the side. You will have a delicious takeout dinner.
- Ninja Foodi: Use the air crisp function at 375℉/190℃ for the chicken, cooking in a single layer and flipping halfway. Steam the broccoli using the steam function for about 8-10 minutes with 2 cups of water and cook the rice using pressure cook pot in pot method. I don't recommend trying a 360 meal in the Ninja Foodi because the steam will create a soggy environment for the chicken due the different design of the Foodi. However, you can certainly experiment with making the rice and broccoli Pot-in-Pot and cooking the chicken after removing the broccoli and rice.
- Oven baked: Place the breaded, spritzed chicken on a wire rack set over a baking sheet and bake at 425℉/220℃ for 15 to 20 minutes, flipping once, until golden and crispy.
Storage & Reheating Instructions
How to Store Leftover General Tso's Chicken Dinner
Let everything cool before storing so condensation does not soften the coating.
- Refrigerator: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. When you can, keep the unsauced chicken separate from the sauce to help preserve the crispy coating.
- Freezer, breaded and uncooked: Bread the chicken, freeze the pieces in a single layer until firm, then transfer them to a freezer bag. They keep well for up to 3 months and can be air fried straight from frozen in about 10 minutes on 400℉/200℃. *Spritzing coated raw chicken with oil before freezing helps to prevent ice crystals and then you do not need to spritz before cooking.
- Freezer, cooked: Cooked chicken can be frozen for up to 2 months, though the coating will be softer once reheated. Freeze the sauce separately in a small container.
Quick Tip
For the best leftovers, store the chicken and the sauce separately and only sauce what you plan to eat right away. Sauced chicken softens as it sits, so keeping them apart means every reheated serving still has that signature crunch.
How to Reheat General Tso's Chicken Dinner
- Air fryer: Reheat the chicken at 375℉/190℃ for 3 to 5 minutes to bring back the crispy coating. Warm the sauce separately on the stove and toss just before serving.
- Oven: Place the chicken on a wire rack over a baking sheet and warm in a 375℉/190℃ oven for 8 to 10 minutes until heated through and crisp.
- Microwave: The microwave works for the rice and broccoli, but the chicken coating will soften. Use the air fryer or oven for the chicken whenever you can.
Frequently Asked Questions
Yes, boneless, skinless chicken thighs work just as well as chicken breast in this recipe and there is no change to the cook time. Chicken breast is used here because, once it is coated and air fried, it stays wonderfully tender and does not dry out. Use whichever cut you prefer.
Absolutely. The Ninja Combi is convenient because it cooks the chicken, rice, and broccoli together, but it is not required. Air fry the breaded chicken in any air fryer, make your rice separately on the stove or in a rice cooker, and steam the broccoli on the side. You will still end up with a delicious takeout-style dinner.
You can, but it will not give you the same result. Store-bought frozen nuggets use a different breading and will not have that crunchy exterior or taste like real General Tso's chicken. Breading the chicken yourself takes only a few minutes and is well worth it. The good news is you can bread a batch ahead of time and freeze it for a quick meal later.
Resting the breaded chicken on a wire rack lets air circulate underneath each piece. That airflow sets the breading onto the chicken so the coating stays in place when you air fry, rather than sliding off. Setting the chicken on a solid surface traps moisture and can loosen the breading, so do not skip the rack.
Yes, and it makes for a fast weeknight meal. Bread the chicken, freeze the pieces in a single layer until firm, then transfer them to a freezer bag. When you are ready to cook, you can air fry the chicken straight from frozen, no thawing needed.
Traditional General Tso's chicken often includes dried red chili peppers, which are usually sauteed right in the pan with the sauce. This recipe gets its heat from chili garlic sauce instead, so the dried peppers are not needed and you avoid biting into a whole pepper. If you love the classic look and extra heat, you can absolutely add dried red chili peppers to the dish.
Variations
- Make it spicier: Bump up the chili garlic sauce in the sauce, or add traditional dried red chili peppers to the finished dish for a classic look and extra heat.
- Lower-sugar version: Swap the granulated sugar for a sugar substitute such as Swerve. It works beautifully and the sauce still thickens up perfectly.
- Use chicken thighs: Boneless, skinless chicken thighs can be used in place of breast with no change to the cook time. If you would like a meatless take on this dish, my Air Fried Cauliflower with General Tso's Sauce uses the very same sweet and tangy sauce over crispy cauliflower.
- Change up the sides: Serve the chicken over brown rice or cauliflower rice, or swap the broccoli for green beans, snap peas, or a stir-fry vegetable blend.
- Double the sauce: If you love a saucy dish, make a double batch of the General Tso's sauce so there is plenty to coat the chicken and drizzle over the rice.
- Add a garnish: Finish the dish with sliced green onions and a sprinkle of sesame seeds for a true takeout look and flavor.
What to Serve With General Tso's Chicken Dinner
This General Tso's chicken dinner is a complete meal on its own with the chicken, rice, and broccoli all in one bowl, but it is easy to round out the table with a few extras. Egg rolls, crab rangoon, or a simple cucumber salad all make great starters, and a pot of hot jasmine tea is a lovely way to finish. My Air Fryer Crab Rangoon makes a perfect crispy starter and comes together right in the air fryer.
Better Than Takeout Favorites
Skip the takeout menu and make these favorites right at home. Each one brings you the same big, delicious flavors you love, with simple ingredients and no waiting on a delivery driver. Try a few and see which one becomes your new go-to.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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