\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nSkip the takeout and make this easy baked General Tso\u2019s chicken at home! It\u2019s crispy, saucy<\/strong>, and perfectly sweet with just the right amount of heat<\/strong>, no deep fryer required.<\/p>\n<\/figure>\n\nWhy This Recipe\u2019s a Weeknight Win<\/h2>\n\nAll the Flavor You Crave:<\/strong>\u00a0You\u2019ll get the best crispy chicken coated in a glossy, sweet-and-spicy sauce, without frying! Baking keeps it lighter but still totally satisfying.<\/li>\nMeal-Prep Friendly:<\/strong>\u00a0Make a big batch and enjoy leftovers all week. This chicken reheats beautifully, so lunch or dinner is always ready to go.<\/li>\nPerfect Pairings:<\/strong>\u00a0Serve it with\u00a0fried rice<\/a>,\u00a0stir-fried veggies<\/a>, or\u00a0crispy egg rolls<\/a>\u00a0for a full restaurant-style dinner right at home.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nBaked General Tso\u2019s Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong> We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!<\/li>\n<\/ul>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Baked General Tso\u2019s Chicken<\/h2>\nThe 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\u2019ve got a dinner that tastes like takeout!<\/p>\n\nCut Chicken and Coat in Egg:<\/strong> Preheat the oven to 350\u00baF, then spray a\u00a09\u00d713-inch baking dish<\/a> with non-stick cooking spray.\u00a0Cut\u00a0the chicken\u00a0into bite sized pieces and place in a large bowl. Crack\u00a0the egg on top of the chicken and massage it in with your hand to coat the chicken.<\/li>\nToss in Cornstarch:<\/strong> Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag and and toss to coat\u00a0<\/span>well.<\/li>\nSear Chicken:<\/strong> In a\u00a0large skillet\u00a0over medium-high heat, add <\/strong>oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you\u2019ll finish cooking it later.<\/li>\nTransfer to Baking Dish:<\/strong> Place the chicken in the prepared baking dish.<\/li>\nMake the Sauce:<\/strong> In a medium bowl, whisk together hoisin sauce<\/a>,\u00a0soy sauce,\u00a0brown sugar,\u00a0fresh garlic,\u00a0rice vinegar,\u00a0sesame oil,\u00a0ground ginger, and\u00a0red pepper flakes.\u00a0<\/li>\nBake:<\/strong> 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\u00a0green onions, then serve with rice<\/a> or noodles and enjoy!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a\u00a013 X 9 X 2-inch baking dish with non-stick cooking spray. <\/span><\/p>\n<\/li>\n\nCut 2 pounds boneless skinless chicken breasts<\/span> into bite-sized pieces and place in a large bowl. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nTransfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Skip the takeout and make this easy baked General Tso\u2019s chicken at home! It\u2019s crispy, saucy<\/strong>, and perfectly sweet with just the right amount of heat<\/strong>, no deep fryer required.<\/p>\n<\/figure>\n\nWhy This Recipe\u2019s a Weeknight Win<\/h2>\n\nAll the Flavor You Crave:<\/strong>\u00a0You\u2019ll get the best crispy chicken coated in a glossy, sweet-and-spicy sauce, without frying! Baking keeps it lighter but still totally satisfying.<\/li>\nMeal-Prep Friendly:<\/strong>\u00a0Make a big batch and enjoy leftovers all week. This chicken reheats beautifully, so lunch or dinner is always ready to go.<\/li>\nPerfect Pairings:<\/strong>\u00a0Serve it with\u00a0fried rice<\/a>,\u00a0stir-fried veggies<\/a>, or\u00a0crispy egg rolls<\/a>\u00a0for a full restaurant-style dinner right at home.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nBaked General Tso\u2019s Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong> We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!<\/li>\n<\/ul>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Baked General Tso\u2019s Chicken<\/h2>\nThe 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\u2019ve got a dinner that tastes like takeout!<\/p>\n\nCut Chicken and Coat in Egg:<\/strong> Preheat the oven to 350\u00baF, then spray a\u00a09\u00d713-inch baking dish<\/a> with non-stick cooking spray.\u00a0Cut\u00a0the chicken\u00a0into bite sized pieces and place in a large bowl. Crack\u00a0the egg on top of the chicken and massage it in with your hand to coat the chicken.<\/li>\nToss in Cornstarch:<\/strong> Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag and and toss to coat\u00a0<\/span>well.<\/li>\nSear Chicken:<\/strong> In a\u00a0large skillet\u00a0over medium-high heat, add <\/strong>oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you\u2019ll finish cooking it later.<\/li>\nTransfer to Baking Dish:<\/strong> Place the chicken in the prepared baking dish.<\/li>\nMake the Sauce:<\/strong> In a medium bowl, whisk together hoisin sauce<\/a>,\u00a0soy sauce,\u00a0brown sugar,\u00a0fresh garlic,\u00a0rice vinegar,\u00a0sesame oil,\u00a0ground ginger, and\u00a0red pepper flakes.\u00a0<\/li>\nBake:<\/strong> 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\u00a0green onions, then serve with rice<\/a> or noodles and enjoy!<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a\u00a013 X 9 X 2-inch baking dish with non-stick cooking spray. <\/span><\/p>\n<\/li>\n\nCut 2 pounds boneless skinless chicken breasts<\/span> into bite-sized pieces and place in a large bowl. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nTransfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
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\u2019ve got a dinner that tastes like takeout!<\/p>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a\u00a013 X 9 X 2-inch baking dish with non-stick cooking spray. <\/span><\/p>\n<\/li>\n\nCut 2 pounds boneless skinless chicken breasts<\/span> into bite-sized pieces and place in a large bowl. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nTransfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat the oven to 350 degrees Fahrenheit. Spray a\u00a013 X 9 X 2-inch baking dish with non-stick cooking spray. <\/span><\/p>\n<\/li>\n\nCut 2 pounds boneless skinless chicken breasts<\/span> into bite-sized pieces and place in a large bowl. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nTransfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat the oven to 350 degrees Fahrenheit. Spray a\u00a013 X 9 X 2-inch baking dish with non-stick cooking spray. <\/span><\/p>\n<\/li>\n\nCut 2 pounds boneless skinless chicken breasts<\/span> into bite-sized pieces and place in a large bowl. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nTransfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cut 2 pounds boneless skinless chicken breasts<\/span> into bite-sized pieces and place in a large bowl. Crack 1 large egg<\/span> on top of the chicken and massage it in with your hand to coat the chicken.<\/span><\/p>\n<\/li>\n\nTransfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Transfer the chicken to a ziplock bag. Add 1 cup cornstarch<\/span>, seal the bag, and toss to coat the chicken well.<\/span><\/p>\n<\/li>\n\nIn a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a\u00a0large skillet\u00a0over medium-high heat, add \u00bc cup vegetable oil<\/span>. 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.<\/span><\/p>\n<\/li>\n\nIn a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a medium bowl, whisk together \u00be cup hoisin sauce<\/span>, \u00bc cup soy sauce<\/span>, \u00be cup brown sugar<\/span>, 2 cloves minced garlic<\/span>, \u00bc cup rice wine vinegar<\/span>, 2 teaspoons sesame oil<\/span>, \u00bd teaspoon ground ginger<\/span>, and 1 teaspoon crushed red pepper<\/span>. <\/span><\/p>\n<\/li>\n\nPour 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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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<\/span>, serve with rice, and enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover Instructions<\/span><\/p>\n\nIn the Refrigerator:<\/strong> 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.<\/li>\nIn the Freezer:<\/strong> 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.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>548<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>63<\/span>g<\/span><\/span>Protein: <\/span>36<\/span>g<\/span><\/span>Fat: <\/span>16<\/span>g<\/span><\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>4<\/span>g<\/span><\/span>Trans Fat: <\/span>0.1<\/span>g<\/span><\/span>Cholesterol: <\/span>129<\/span>mg<\/span><\/span>Sodium: <\/span>1300<\/span>mg<\/span><\/span>Potassium: <\/span>680<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>191<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>52<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Asian-Inspired Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tso-chicken-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tso-chicken-1.jpg\")
<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tso-chicken-1-1200x1799.jpg\" "\\"Skip")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsBakedGeneralTsosChicken-1-1200x800.png\"\/ "\\"Skip")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsBakedGeneralTsosChicken-1-1200x800.png\" "\\"Skip")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsBakedGeneralTsosChickenSauce-1-1200x800.png\"\/ "\\"Skip")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsBakedGeneralTsosChickenSauce-1-1200x800.png\" "\\"Skip")
<\/figure>\n<\/div>\n<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-3-1200x800.jpg\"\/ "\\"Skip")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-3-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Egg](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-4-1200x800.jpg\"\/ "\\"Skip")
![\"Egg](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-4-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Browning](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-5-1200x800.jpg\"\/ "\\"Skip")
![\"Browning](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-5-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-6-1200x800.jpg\"\/ "\\"Skip")
![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-6-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-2-1200x800.jpg\"\/ "\\"Skip")
![\"Sauce](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-2-1200x800.jpg\" "\\"Skip")
<\/figure>\n![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-7-1200x800.jpg\"\/ "\\"Skip")
![\"Browned](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/baked-general-tsos-chicken-7-1200x800.jpg\" "\\"Skip")
<\/figure>\n<\/figure>\n