General Tso Fried Chicken Sandwich

General Tso Fried Chicken Sandwich

The flavors of Chinese takeout on a fried chicken sandwich – two things I absolutely love, combined into one! I had so much fun streaming this recipe a few weeks back, so thank you to everyone who tuned in! You can watch the stream below.

One of my favorite things about this sandwich is the addition of a broccoli slaw. Normally General Tso comes with steamed broccoli that is often pushed aside. I spiced up some raw broccoli and mixed it with pickles to create a crunchy topping for this sandwich.

I marinated the chicken in some egg whites, pickle juice, corn starch, baking soda, and soy sauce, then dredged it in a flour and cornstarch mixture. This is a common technique for the breading on generals chicken, except the pickle juice which I threw in.

For the sauce, I mixed some honey with rice vinegar, soy sauce, sesame oil, garlic, ginger, scallions, and sambol chili paste. Tasty stuff!

The slaw was broccoli, pickles, mayo, soy sauce, and rice vinegar

The sandwich came out amazing! The sauce was sweet and spicy, and the veggies added a great crunch. Using chicken thighs kept everything nice and juicy and added tons of nooks and crannies for the breading to get into.

General Tso Fried Chicken Sandwich

A fried chicken sandwich with a sticky sweet and spicy sauce and a broccoli and pickle slaw. Inspired by General Tso Chicken and served on a bun!
Prep Time15 minutes
Cook Time15 minutes
marinate1 hour
Total Time1 hour 30 minutes
Servings: 4 sandwiches


Chicken marinade

  • 4 boneless skinless chicken thighs
  • 1 egg white
  • 2 tablespoons pickle juice
  • 2 tablespoons soy sauce
  • 1 teaspoon baking soda
  • 1/4 cup cornstarch

Chicken dredge

  • pinch of salt
  • 1 cup flour
  • 1 cup cornstarch


  • 1 cup shredded and julienned broccoli
  • 1/2 cup julienned pickles
  • 1 tablespoon mayo
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar


  • juice of 1 orange
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons sambol chili paste
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seed
  • 1 scallion chopped
  • 1 clove garlic grated
  • 1 inch freshly grated ginger grated


  • oil for frying
  • buns
  • sriracha and mayo mixed together


  • Double check the chicken for any loose bone pieces or excess fat areas and trim as needed. Mix the egg white, pickle juice, soy sauce, baking soda, and the 1/4 cup of cornstarch in a bowl. Season with salt. Add the chicken and stir to combine. Allow to sit in the fridge for an hour.
  • Mix the slaw ingredients. Cover and set aside in the fridge until ready to use.
  • Mix the sauce ingredients. Cover and set aside until ready to use.
  • Bring oil to 375. Mix the flour and cornstarch in a large shallow bowl and season with salt.
  • Dredge the chicken in the flour mixture and fry until crispy, golden brown, and cooked through. about 3-5 minutes, flipping during cooking.
  • Toast the buns under the broiler. Start with the bottom bun and top it with the sriracha mayo. Next add the chicken and top with some sauce. Flip the chicken over and add more sauce. Top with the slaw, then the top bun, and serve.


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