Homemade General Tso's Shrimp and Broccoli Stir Fry
Crispy, golden shrimp and tender-crisp broccoli coated in a perfectly balanced sweet, spicy, and tangy General Tso's sauce. This homemade version is healthier, faster, and more flavorful than takeout.
Equipment
- Large wok or 12-inch skillet
- Tongs or a spider strainer for frying
- Small bowl for cornstarch slurry
- Paper towels
Ingredients
- 1 lb large shrimp peeled, deveined, tails removed (21/25 count)
- 2 tbsp soy sauce divided (use tamari for gluten-free)
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 1/2 cup cornstarch
- 1/4 cup neutral oil like avocado or vegetable oil, for frying
- 1 large head broccoli cut into florets (about 4 cups)
- 3 garlic cloves minced
- 1 tbsp fresh ginger minced
- 4-6 dried red chilies optional, for heat
- 1/2 cup chicken or vegetable broth
- 1/4 cup hoisin sauce
- 3 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- sesame seeds and sliced green onions for garnish
Instructions
- In a medium bowl, combine the shrimp, 1 tablespoon soy sauce, Shaoxing wine, and sesame oil. Toss to coat and let marinate for 10 minutes while you prep the other ingredients. This brief marinade adds a foundational layer of savory flavor to the shrimp.
- Place the 1/2 cup of cornstarch in a shallow dish. Pat the marinated shrimp very dry with paper towels—this is crucial for a crispy coating. Dredge each shrimp in the cornstarch, shaking off any excess. The cornstarch will create a delicate, crackly crust when fried.
- Heat the neutral oil in a large wok or skillet over medium-high heat until shimmering (about 350°F). Working in two batches to avoid crowding, fry the shrimp for 1-2 minutes per side until golden and crispy. Transfer to a paper towel-lined plate. The shrimp will finish cooking in the sauce later.
- Pour off all but 1 tablespoon of oil from the wok. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp. Add the garlic, ginger, and dried chilies (if using), and stir-fry for 30 seconds until fragrant. This builds the aromatic base of the dish.
- Pour in the broth, hoisin sauce, remaining 1 tablespoon soy sauce, rice vinegar, and brown sugar. Bring to a simmer. Give the cornstarch slurry a final stir and slowly drizzle it into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce thickens to a glossy, coating consistency.
- Return the crispy shrimp to the wok, gently tossing to coat them evenly in the sauce. Cook for just 1 minute to reheat the shrimp. Serve immediately over steamed rice, garnished generously with sesame seeds and green onions.
Notes
Chef's Tips:
• For the crispiest shrimp, ensure your oil is properly hot before adding them. A drop of cornstarch should sizzle immediately.
• Do not skip patting the shrimp dry before coating. Any surface moisture will steam the coating instead of frying it crisp.
• Serve with plenty of steamed jasmine rice to soak up the incredible sauce.
Food Safety:
• Cook shrimp to an internal temperature of 120°F; they will be opaque and pink.
• Refrigerate leftovers within 2 hours of cooking.