Baked General Tso Chicken

This is the second General Tso’s chicken recipe that I am sharing. The first one I shared a year and a half ago was a Martin Yan’s recipe, where the chicken meat was fried. This recipe, a healthier version, bakes the chicken pieces instead and then tosses them with a sweet and spicy sauce.  The caramelized sugar that is added to the sauce gives the chicken pieces its beautiful golden color. I enjoyed these moist chicken strips with steamed rice. Delicious!

Cooking Tips for Perfect Baked General Tso Chicken

To ensure your chicken comes out perfectly baked, start by cutting the chicken into uniform pieces. This helps them cook evenly. If you can, let the chicken marinate in the sauce for at least 30 minutes before baking. This step adds flavor and helps tenderize the meat. Preheat your oven properly and consider using a wire rack on a baking sheet. This allows hot air to circulate around the chicken, giving it a nice crisp texture. Keep an eye on the chicken during the last few minutes of baking. Every oven is different, and you want that golden color without overcooking. If you like a bit more heat, feel free to add extra red pepper flakes to the sauce. Adjust the sweetness by adding more or less sugar based on your taste preference. Letting the chicken rest for a few minutes after baking helps retain its juices.

Serving Suggestions and Pairing Ideas

Baked General Tso Chicken pairs beautifully with a variety of sides. Steamed jasmine or basmati rice is a classic choice, but consider adding some stir-fried vegetables for a colorful, nutritious addition. Broccoli, snap peas, or bell peppers sautéed in garlic can complement the flavors well. If you’re feeling adventurous, serve it over noodles instead of rice for a delightful twist. For a refreshing contrast, a simple cucumber salad with a light sesame dressing can balance the dish’s sweetness. You might also want to serve some egg rolls or spring rolls on the side for an appetizer. If you love a bit of a kick, drizzle some sriracha or chili oil over your plate before serving. This adds a nice layer of flavor and heat that enhances the dish. Don’t forget to garnish with scallions or sesame seeds to add a touch of flair.

Frequently Asked Questions

What can I substitute for chicken thighs?

Chicken breasts work great if you prefer a leaner option. Just remember they might cook a bit faster, so keep an eye on them.

How do I store leftovers?

Let the chicken cool completely, then store it in an airtight container in the fridge for up to three days. You can reheat it in the oven for the best texture.

Can I make this dish ahead of time?

You can marinate the chicken in the sauce a day in advance and store it in the fridge. Just bake it when you’re ready to serve.

What sides go well with Baked General Tso Chicken?

Steamed jasmine rice or basmati rice are classic pairings. You could also serve it with stir-fried veggies or a simple cucumber salad for a refreshing contrast.

What are common mistakes to avoid when making this recipe?

Cutting the chicken into uneven pieces can lead to uneven cooking, so try to keep them uniform. Also, watch the baking time closely, as every oven is different and you want that perfect golden color.

Baked General Tso Chicken

Liza A

Baked General Tso Chicken delivers crispy, flavorful bites of chicken with a spicy-sweet sauce that's easy to whip up. It's a healthier twist on a takeout favorite.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Chinese

Servings 6 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 2-3 lbs boneless chicken thighs or breasts cut in strips
• 2 eggs + 2 tbsp water whisked together to make an egg wash
• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3 tbsp ground ginger
• 2 tsp salt

Sauce

• 4 tbsp soy sauce
• 4 tbsp rice wine vinegar
• ¼ cup water
• 2 tbsp sesame oil
• 2 tbsp hot chili sauce or to taste I used Sriracha
• ½ tsp salt
• 2 tsp corn starch
• 3 cloves minced garlic
• 3 tbsp freshly grated ginger
• 1 cup sugar
• 1/4 cup water

Instructions

 

• Preheat oven at 375°F.
• In a shallow dish, combine flour, black pepper, cayenne pepper, ground ginger and salt. Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
• Place on lightly oiled non-stick baking sheet. Bake for 25-30 minutes, flipping the pieces half way through the cooking time. (I used 3 lbs chicken pieces and they did not fit in 1 baking sheet so I baked them in two batches)
• In a small bowl, mix together soy sauce, rice wine vinegar, ¼ cup water, sesame oil, hot chilli sauce, salt, cornstarch, minced garlic and grated ginger. Set aside.
• In a medium saucepan boil together the 1 cup of sugar and 1/4 cup of water.
• Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot!) Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
• Toss the sauce with the cooked chicken pieces and serve over plain steamed rice or Chinese noodles.

Notes

Recipe source: rockrecipes.com

Nutrition

Calories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 3gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 15g

Keyword Asian cuisine, baked chicken, comfort food, easy dinner, General Tso

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