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Skip the takeout and make this easy baked General Tso’s chicken at home! It’s crispy, saucy, and perfectly sweet with just the right amount of heat, no deep fryer required.
Why This Recipe’s a Weeknight Win
- All the Flavor You Crave: You’ll get the best crispy chicken coated in a glossy, sweet-and-spicy sauce, without frying! Baking keeps it lighter but still totally satisfying.
- Meal-Prep Friendly: Make a big batch and enjoy leftovers all week. This chicken reheats beautifully, so lunch or dinner is always ready to go.
- Perfect Pairings: Serve it with fried rice, stir-fried veggies, or crispy egg rolls for a full restaurant-style dinner right at home.
Baked General Tso’s Chicken Ingredients
- Chicken: We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!
How to Make Baked General Tso’s Chicken
The magic of this General Tso Chicken recipe is in how simple it is. Taking a few extra minutes to brown the chicken first makes it golden, crispy, and even more irresistible. Toss it with the sauce, and you’ve got a dinner that tastes like takeout!
- Cut Chicken and Coat in Egg: Preheat the oven to 350ºF, then spray a 9×13-inch baking dish with non-stick cooking spray. Cut the chicken into bite sized pieces and place in a large bowl. Crack the egg on top of the chicken and massage it in with your hand to coat the chicken.
- Toss in Cornstarch: Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag and and toss to coat well.
- Sear Chicken: In a large skillet over medium-high heat, add oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you’ll finish cooking it later.
- Transfer to Baking Dish: Place the chicken in the prepared baking dish.
- Make the Sauce: In a medium bowl, whisk together hoisin sauce, soy sauce, brown sugar, fresh garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes.
- Bake: Pour the sauce over the chicken, then bake for 45 minutes. Stir every 15 minutes so that it is coated in the sauce. Garnish with green onions, then serve with rice or noodles and enjoy!
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Preheat the oven to 350 degrees Fahrenheit. Spray a 13 X 9 X 2-inch baking dish with non-stick cooking spray.
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Cut 2 pounds boneless skinless chicken breasts into bite-sized pieces and place in a large bowl. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
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Transfer the chicken to a ziplock bag. Add 1 cup cornstarch, seal the bag, and toss to coat the chicken well.
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In a large skillet over medium-high heat, add ¼ cup vegetable oil. Working in batches, add the coated chicken and cook until browned. It doesn’t have to be fully cooked, just golden on the outside. Place the chicken in the prepared dish.
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In a medium bowl, whisk together ¾ cup hoisin sauce, ¼ cup soy sauce, ¾ cup brown sugar, 2 cloves minced garlic, ¼ cup rice wine vinegar, 2 teaspoons sesame oil, ½ teaspoon ground ginger, and 1 teaspoon crushed red pepper.
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Pour the sauce over the chicken and bake for 45 minutes. Stir the chicken every 15 minutes so that it is coated in the sauce. Garnish with green onions, serve with rice, and enjoy!
- In the Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
- In the Freezer: Transfer cooled chicken to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stove or in the microwave until hot.
Calories: 548kcalCarbohydrates: 63gProtein: 36gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 129mgSodium: 1300mgPotassium: 680mgFiber: 1gSugar: 36gVitamin A: 191IUVitamin C: 2mgCalcium: 52mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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