Baked General Tso’s Chicken

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Baked General Tso’s Chicken is a mouthwatering, lighter version of the restaurant classic. So skip the takeout, and make it at home instead! Easy to make, and on the table in about 30 minutes 

This post and recipe card updated March 7, 2020

I’m a huge fan of Asian cuisine, and could probably eat it every day.  For years, I always ordered General Tso’s chicken at restaurants. No, deep-fried chicken chunks aren’t really healthy, but they sure taste good. 

Over time I’ve learned to make some of my favorite Asian style recipes, including Kung Pao Chicken, Crispy Baked Egg Rolls, and Shrimp Fried Rice. So I was so happy when I finally mastered Baked General Tso’s Chicken

WHY THIS RECIPE WORKS

• You make the sauce, so you can control the ingredients
• The chicken is baked, so it’s a fraction of the fat and calories of the traditional
• It’s an easy recipe that’s on the table in about 30 minutes

Oh man, every time I take a bite of Baked General Tso’s Chicken it takes me back to my restaurant orders. The sauce is rich and flavorful, and the chicken is tender.

Like many recipes, I had my fair share of failures with Baked General Tso’s Chicken.

Yes, this was my first, sad attempt. But it smelled and tasted perfect, so I knew I was on the right track.

IMPORTANT TIPS FOR THE SAUCE

The sauce is really the key to Baked General Tso’s Chicken, and it’s the technique that will make or break the results.

NOTE: I have significantly reduced the amount of sugar and hot chili paste from the original recipe. I think I had a death wish with the chili paste because it was a ridiculous amount. And you get just as much flavor from much less sugar.

Let the sugar and water cook down properly. I rushed that step in my first few attempts, so the mixture never turned golden brown, and so it didn’t have the same depth of flavor.

Simmer the sauce for about 5 minutes after adding the cornstarch. If you don’t give it enough time, the sauce won’t thicken properly.

Don’t add cold ingredients to the hot sugar/water, or it will seize and clump. I keep my Low Sodium Soy Sauce and Hot Chili Paste in the fridge, so I mix the sauce ingredients together first so it has time to all come to room temperature. Plus, I whisk constantly as I add the ingredients to the saucepan.

Hot Chili Paste is powerful. You can find a variety of chili pastes, both hot and sweet, in the Asian aisle of the grocery store. Be careful with the hot, because once you add it, you can’t take it out.

I have a love/hate relationship with sesame oil, and a little goes a LONG way. I use Toasted Sesame Oil, but you could also use regular oil if you prefer.

RAW OR ROASTED GARLIC FOR THE SAUCE?

Originally I used roasted garlic for the sauce because roasted garlic is fabulous. Roasting develops an intense sweet flavor that you can almost eat straight.

I like to roast a couple of heads at a time, and you can keep it in an airtight container in the fridge for up to 3 weeks. I use it in my Peppercorn Garlic Pork Chops, Maple Mustard Garlic Sheet Pan Chicken, Chicken Chickpea Salad, and Roasted Vegetable Farro Salad.

If you don’t have roasted garlic or don’t want to use it, you can most certainly substitute raw garlic. I prefer the roasted garlic flavor in Baked General Tso’s Chicken, but still love it with raw.

STEP BY STEP INSTRUCTIONS

Preheat the oven to 375 degrees.

In a medium bowl, combine soy sauce, rice vinegar, sesame oil, paprika, hot chili paste, garlic, and fresh ginger. Set aside.

Combine flour, black pepper, cayenne pepper, garlic powder, onion powder, ground ginger, and salt in a container with a lid.

Season chicken with salt and pepper. Transfer the chicken to the egg wash and coat well. Transfer chicken to flour mixture and toss well to fully coat.

Transfer the chicken to a foil-lined baking sheet and bake for 15 minutes.

While the chicken bakes, add sugar and water to a medium saucepan, and cook over medium-low heat until just golden.

Pour the sauce mixture into the saucepan, whisking constantly

Simmer for 3 minutes, whisking occasionally.

Add cornstarch and water in a small bowl and stir to combine. Pour into the sauce and whisk well to fully combine. Simmer for 5 minutes.

Transfer chicken to the saucepan, and toss to combine. Remove the pan from the heat and let sit for 2-3 minutes.

Serve Baked General Tso’s Chicken over rice, and garnish with Toasted Sesame Seeds and green onions.

FREQUENTLY ASKED QUESTIONS

Can I use another cut of chicken? Absolutely. I use boneless/skinless chicken thighs, but the sauce is perfect on wings, tenders, or whole pieces of chicken.

Can I make the sauce ahead? I don’t recommend making it ahead, because it will get kind of clumpy when reheated. The sauce cooks while the chicken bakes, so it really is very convenient to do it all at once.

Can I roast the garlic along with the chicken? Yes! I recommend roasting individual cloves with the skin removed, so it roasts quickly. It won’t get quite as roasted as when you do the whole heads, but it still adds great flavor

MORE DELICIOUS CHICKEN RECIPES

• Dirty Rice Chicken Skillet
• Thai Chicken Meatball Lettuce Cups
• Tomato Basil Braised Chicken
• Spicy Chicken Vegetable Stir Fry
• Grilled Thai Chicken Thighs

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Adapted from Rock Recipes