This easy and delicious Baked General Tso’s Chicken is a quick, crispy, and flavorful meal that’s perfect for any night of the week. With a simple combination of common ingredients, you can whip up a hot and satisfying dish that’s both healthier and just as tasty as the takeout version!
Recipe Ingredients:
Crispy Chicken:
- Nonstick cooking spray, for the rack and chicken
- 1 cup all-purpose flour
- 2 tablespoons soy sauce
- 3 large eggs
- 2 cups panko breadcrumbs
- 1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
Sauce:
- 3/4 cup low-sodium chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- Pinch red pepper flakes
- 2 cloves garlic, finely minced
- Cooked white or brown rice, for serving
- Sliced scallion greens, for serving
How To Make Baked General Tso’s Chicken?
- Prepare the Chicken: Preheat the oven to 425°F (220°C). Set a rack on a sheet tray and spray it with cooking spray. Place the flour in a shallow dish, whisk together the soy sauce and eggs in another, and place the panko breadcrumbs in a third shallow dish.
- Coat the Chicken: Working in batches, dip the chicken pieces first in the flour, then the egg mixture, and finally the breadcrumbs. Arrange the coated chicken pieces on the rack, leaving space between each piece. Spray lightly with cooking spray.
- Bake the Chicken: Bake until crispy and golden brown, about 15 minutes.
- Make the Sauce: Meanwhile, whisk together the chicken broth, hoisin sauce, rice wine vinegar, soy sauce, sriracha, and cornstarch in a bowl; set aside.
- Cook the Sauce: Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, red pepper flakes, and garlic, cooking until fragrant, about 1 minute. Add the sauce mixture, bring to a simmer, and allow it to thicken.
- Combine and Serve: Add the crispy chicken to the pan and toss to coat in the sauce. Serve immediately over rice and garnish with sliced scallions.
Recipe Tips:
- Don’t Skip the Rack: Use a rack on your sheet tray to bake the chicken. This helps the chicken crisp up all around, preventing it from getting soggy on the bottom.
- Coat Well: Make sure to coat the chicken evenly in flour, egg, and panko breadcrumbs for that perfect crispy texture. Press gently on the breadcrumbs to help them stick.
- Spray Generously: Lightly spray the chicken with nonstick spray before baking. This ensures it becomes golden and crispy without extra oil.
- Simmer the Sauce: Allow the sauce to simmer and thicken properly before adding the chicken. This makes sure it coats the chicken well and isn’t too runny.
- Serve Immediately: For the best texture and flavor, serve the chicken as soon as it’s tossed in the sauce. The longer it sits, the less crispy it will be!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Baked General Tso’s Chicken cool to room temperature before storing it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: For freezing, let the chicken cool completely. Store in an airtight container or freezer bag for up to 2 months.
- Reheat: Preheat the air fryer to 375°F (190°C). Place the chicken in the basket and cook for 5–7 minutes, shaking halfway through to ensure it crisps up evenly.
Nutrition Facts
- Calories:514
- Total Fat:14 g
- Saturated Fat:3 g
- Carbohydrates:55 g
- Dietary Fiber:2 g
- Sugar:5 g
- Protein:39 g
- Cholesterol:223 mg
- Sodium:1300 mg
Check out More Recipes:
Baked General Tso’s Chicken
Description
This easy and delicious Baked General Tso’s Chicken is a quick, crispy, and flavorful meal that’s perfect for any night of the week. With a simple combination of common ingredients, you can whip up a hot and satisfying dish that’s both healthier and just as tasty as the takeout version!
Ingredients
Crispy Chicken:
Sauce:
Instructions
- Prepare the Chicken: Preheat the oven to 425°F (220°C). Set a rack on a sheet tray and spray it with cooking spray. Place the flour in a shallow dish, whisk together the soy sauce and eggs in another, and place the panko breadcrumbs in a third shallow dish.
- Coat the Chicken: Working in batches, dip the chicken pieces first in the flour, then the egg mixture, and finally the breadcrumbs. Arrange the coated chicken pieces on the rack, leaving space between each piece. Spray lightly with cooking spray.
- Bake the Chicken: Bake until crispy and golden brown, about 15 minutes.
- Make the Sauce: Meanwhile, whisk together the chicken broth, hoisin sauce, rice wine vinegar, soy sauce, sriracha, and cornstarch in a bowl; set aside.
- Cook the Sauce: Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, red pepper flakes, and garlic, cooking until fragrant, about 1 minute. Add the sauce mixture, bring to a simmer, and allow it to thicken.
- Combine and Serve: Add the crispy chicken to the pan and toss to coat in the sauce. Serve immediately over rice and garnish with sliced scallions.
Notes
- Don’t Skip the Rack: Use a rack on your sheet tray to bake the chicken. This helps the chicken crisp up all around, preventing it from getting soggy on the bottom.
- Coat Well: Make sure to coat the chicken evenly in flour, egg, and panko breadcrumbs for that perfect crispy texture. Press gently on the breadcrumbs to help them stick.
- Spray Generously: Lightly spray the chicken with nonstick spray before baking. This ensures it becomes golden and crispy without extra oil.
- Simmer the Sauce: Allow the sauce to simmer and thicken properly before adding the chicken. This makes sure it coats the chicken well and isn’t too runny.
- Serve Immediately: For the best texture and flavor, serve the chicken as soon as it’s tossed in the sauce. The longer it sits, the less crispy it will be!
Baked General Tso’s Chicken