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A new invention at General Tso’s Chicken! I make General Tso’s chicken meatballs and serve them as a full meal with tender broccoli on a bed of rice. You can easily make them as appetizers!

General Tso’s Chicken Patties! It rolled in General Tso’s sauce like homemade meatballs and served in a fragrant jasmine rice bed and served as a meal to the family. These meatballs melt well in your mouth. The inside is soft and tasty and they are already familiar with all these sauces, they are also super tasty outside. I am not kidding; I can eat them straight from the pan without even needing carbohydrates.



  • 1 1/4 pound ground chicken (or turkey)
  • 5 cloves garlic, minced
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon Chinese five spice powder
  • 1 tablespoons EACH: low sodium soy saucesesame oil AND sesame seeds
  • 1 egg
  • 3/4 cup panko breadcrumbs
  • 3/4 teaspoon salt + 1/2 teaspoon pepp


  • 2 tablespoons oil
  • 4 scallions, thinly sliced (separate the whites and the greens)
  • 8 dried Thai chilies
  • 5 cloves garlic, minced
  • 1/2 cup EACH: low sodium soy sauce AND chicken broth
  • 1/3 cup EACH: brown sugar AND rice vinegar
  • 1/2 teaspoon dried ginger
  • 2 tablespoons EACH: hoisin sauce AND tomato paste
  • 2 cups steamed broccoli florets (see notes)
  • 1 tablespoon cornstarch dissolved in 2 tablespoon water


  1. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. Then add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 18-22 meatballs using a cookie scoop (affiliate link) or about 1 1/2 tablespoons each.
  2. Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 6-7 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
  3. SAUCE: In a large measuring cup, combine the soy sauce, chicken broth, brown sugar, dried ginger, rice vinegar, hoisin sauce, and tomato paste. Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the thinly sliced scallions (white portion) and the dried Thai chilies and let sizzle for about a minute before adding the garlic and letting it cook for just 30 seconds. Slowly pour in the prepared sauce and allow the sauce to reach a simmer. Stir in the cornstarch slurry and you’ll notice the sauce thickens a little. Add the meatballs into the sauce and let cook for 3-4 minutes on low heat. Stir in the steamed broccoli florets. Top with the remaining scallion greens and serve warm over jasmine rice, quinoa, or egg noodles.


  1. You can steam the broccoli in the microwave in a deep bowl and 1 tablespoon of water for 1 – 1 1/2 minutes or until they turn bright green. Alternately, this can also be done in a steamer basket set over a pot of hot water on the stove for roughly 3 minutes.


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