One Pan General Tso’s Chicken (30 Minute Dinner)

admin — Sat, 14 Mar 2026 15:55:42 +0000

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You love my baked General Tso’s chicken, so obviously, I had to make a faster one. This one pan General Tso’s chicken is sticky, saucy, and on the table in about 30 minutes.

Why This Recipe Belongs In Your Rotation

It’s actually one pan! Searing the chicken first, then adding the sauce in the same pan, means better flavor and fewer dishes!
30 Minutes! You read that right! You get restaurant-quality chicken in just 30 minutes!
Perfect Sauce! Sweet, savory, and a little tangy, with just enough heat. And it perfectly clings to the chicken.

One Pan General Tso’s Chicken Ingredients

Cornstarch: Shake off any excess before browning the chicken.
Oil: Cooking the chicken in batches helps to ensure even cooking. Add more oil as needed throughout the cooking process.

Red Pepper Flakes: Add more or less to customize your spice level!
Rice Vinegar: Rice wine vinegar also works well in this recipe.
Cornstarch: Adding cornstarch to the sauce helps thicken it and coat the chicken.

How to Make General Tso’s Chicken

This one-pan General Tso’s chicken dish will be a lifesaver! No oven needed! You can serve it over rice or noodles, or keep it easy with fried rice or broccoli on the side!

Coat the Chicken in an Egg: Cut the chicken breast into bite-sized pieces and place in a large bowl. Crack an egg on top of the chicken and massage it in with your hand to coat the chicken.
Coat with Cornstarch: Transfer the chicken to a ziplock bag, then add the cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
Cook: In a large skillet or wok over medium heat, add the vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
General Tso’s Sauce: In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
Simmer the Sauce: Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Stir occasionally.
Combine the Chicken and Sauce: Add the chicken and toss to coat, then cook for 2-3 minutes and enjoy over rice! Garnish one pan of General Tso’s chicken with sliced green onions and additional red pepper flakes, if desired.

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Baked General Tso’s Chicken | Easy, Crispy & Healthy

admin — Thu, 25 Dec 2025 23:01:05 +0000

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Skip the takeout and make this easy baked General Tso’s chicken at home! It’s crispy, saucy, and perfectly sweet with just the right amount of heat, no deep fryer required.

Why This Recipe’s a Weeknight Win

All the Flavor You Crave: You’ll get the best crispy chicken coated in a glossy, sweet-and-spicy sauce, without frying! Baking keeps it lighter but still totally satisfying.
Meal-Prep Friendly: Make a big batch and enjoy leftovers all week. This chicken reheats beautifully, so lunch or dinner is always ready to go.
Perfect Pairings: Serve it with fried rice, stir-fried veggies, or crispy egg rolls for a full restaurant-style dinner right at home.

Baked General Tso’s Chicken Ingredients

Chicken: We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!

How to Make Baked General Tso’s Chicken

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. Want to skip the oven? Make my One-Pan General Tso’s Chicken. It’s similar to my sweet chili chicken. They are all seriously better than takeout!

Cut Chicken and Coat in Egg: Preheat the oven to 350ºF, then spray a 9×13-inch baking dish with non-stick cooking spray. Cut the chicken into bite sized pieces and place in a large bowl. Crack the egg on top of the chicken and massage it in with your hand to coat the chicken.
Toss in Cornstarch: Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat well.
Sear Chicken: In a large skillet over medium-high heat, add oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you’ll finish cooking it later.
Transfer to Baking Dish: Place the chicken in the prepared baking dish.
Make the Sauce: In a medium bowl, whisk together hoisin sauce, soy sauce, brown sugar, fresh garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes.
Bake: 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 green onions, then serve with rice or noodles and enjoy!