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overhead shot of finished Baked General Tso's Chicken over rice on a white plate with chopsticks on the side
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4.86 from 7 votes

Baked General Tso's Chicken Recipe

Prep Time30 mins
Cook Time20 mins
Total Time54 mins
Course: Main Course
Cuisine: Asian
Servings: 2 people



  • 2 boneless/skinless chicken thighs (cut into bite size pieces)
  • 1 egg, lightly beaten
  • 1/4 cup flour
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 Tablespoon ground ginger


  • 1/3 cup sugar
  • 1/4 cup water
  • 4 Tablespoon soy sauce
  • 4 Tablespoon rice wine vinegar
  • 1 teaspoon Toasted Sesame Oil (optional)
  • 2 teaspoon paprika
  • 2 Tablespoon hot chili paste (more or less to taste)
  • 2 clove minced raw garlic
  • 1 clove roasted garlic
  • 1 Tablespoon freshly grated ginger
  • 1/4 cup water
  • 2 teaspoon corn starch


  • 2 spring onions, cut into small pieces
  • 2 teaspoons Toasted Sesame Seeds


  • Combine the flour, black pepper, cayenne pepper, garlic powder, onion powder, ground ginger, salt.
  • Season the chicken pieces with salt and pepper, then dip them in the egg wash to dredge them in the flour mixture. Shake excess flour off chicken
  • Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
  • Bake at 400F  for about 20 minutes.
  • While the chicken is baking, prepare your sauce.
  • In a small bowl, mix together the soy sauce, rice wine vinegar, toasted sesame oil, water, paprika, chili paste, salt, minced garlic and freshly grated ginger. Whisk to combine
  • In a medium saucepan, add the sugar and 1/4 cup water to a saucepan. Bring to a low boil and cook until it becomes a light amber color. Watch carefully, so it doesn't scald. 
  • Carefully add sauce mixture to saucepan, and simmer for 4-5 minutes
  • Combine water and cornstarch, and mix to dissolve cornstarch. Add to sauce mixture, and mix for 2-3 minutes until slightly thickened
  • Add the chicken to the sauce, and toss to combine
  • Serve chicken over steamed rice. Top with sesame seeds and spring onions