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Baked General Tso's Chicken
5 from 1 vote

Baked General Tso’s Chicken

A healthier, baked version of the popular American-Chinese General Tso's Chicken.
Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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Ingredients

  • 1 lb boneless chicken breast, cut into 1-inch pieces
  • 1 cup cornstarch
  • 2 eggs, whisked
  • 1 cup steamed broccoli florets

For the sauce

  • 1/2 cup water
  • 2  tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 3  tbsp rice wine vinegar
  • 2  tsp hoisin sauce
  • 3  tbsp granulated white sugar
  • 2  tsp + 1/8 tsp cornstarch
  • 2 tsp sriracha
  • 1 tsp minced garlic
  • 2 tsp thinly sliced ginger
  • ½ tsp red pepper flakes, optional

Instructions
 

  • Preheat oven to 375°F. Line a large baking sheet with parchment paper. Add whisked eggs to a small bowl and set aside. Add cornstarch to a wide bowl and set aside.
  • Dip a piece of chicken in egg, shaking a few times to get off excess egg. Lightly roll chicken in cornstarch, tapping chicken a few times against the edge of your bowl to remove excess cornstarch. Place onto baking sheet. Repeat with remaining chicken.
  • Bake chicken for about 12-15 minutes until chicken is cooked and crusted in a pale yellow coating (from the cornstarch and egg). If any chicken pieces have loose cornstarch remaining, brush off. Flip chicken pieces and bake an additional 5 minutes. Flip chicken back and set oven to low broil. Cook 5-10 minutes until the coating of the chicken turns a light brown and crisps up. Keep checking through the oven door during the broiling, as the heat is quite high and you don’t want to burn your chicken.
  • To make the sauce, add all ingredients into a small saucepan. Without turning on heat, whisk until sauce is smooth and cornstarch is completely dissolved. Bring sauce to a simmer, stirring constantly so cornstarch doesn’t clump up. Cook 1-2 minutes until sauce is very thick. Turn off heat and set sauce aside for a few minutes, allowing it to cool slightly and thicken even more.
  • Toss chicken with the sauce until chicken is evenly coated. Add in broccoli. Serve over rice.
Serving: 0.25of recipe, Calories: 363kcal, Carbohydrates: 44.4g, Protein: 30.7g, Fat: 5.7g, Saturated Fat: 1.5g, Sodium: 844.2mg, Fiber: 1.1g, Sugar: 11.3g, NET CARBS: 43
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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