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freshly cooked and tossed baked general tso's chicken
Molly LaFontaine

Baked General Tso's Chicken (Better Than Takeout!)

My oven-baked General Tso's chicken is hand-breaded, and the sauce is made with simple ingredients you probably already have in your kitchen! No rice vinegar or hoisin sauce here. My husband, Tyler, and I think it's even better than takeout. It's sweet, savory, and a little spicy. We love enjoying this chicken over a bowl of brown rice any night of the week. It really is that easy to whip up. I hope this recipe gives you another weeknight favorite that you can make time and time again!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Step-By-Step Mode

Ingredients
  

For the Chicken
  • 1 large boneless skinless chicken breast (or 2 small)
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (I use homemade sourdough breadcrumbs)
  • 1 cup milk (I like to use whole milk)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
For the Sauce
  • 1 large fresh garlic cloves (or 2 small)
  • 1/2 tsp fresh ginger root
  • 2 Tbsp water
  • 1/4 cup soy sauce (I like to use organic)
  • 1 Tbsp distilled white vinegar (I like to use organic)
  • 2 1/2 Tbsp raw honey
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garlic powder (salt-free)
  • cornstarch slurry: 1 Tbsp cornstarch + 1 Tbsp water
Optional - Toppings
  • 1 Tbsp sesame seeds
  • 1 Tbsp fresh green onions

Instructions

  1. NOTE: You can double this recipe as many times as you'd like.
Bread and Bake the Chicken
  1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Slice chicken breast into small bite sized pieces about 1-2 inches in size. You should get a good amount of them. Set aside.
  3. In a small bowl combine flour, 1/2 tsp salt, and 1/4 tsp pepper. Mix to combine and set aside.
  4. In a second bowl, whisk together milk, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.
  5. In a third bowl, add breadcrumbs, 1/4 tsp salt, and 1/8 tsp pepper into another small bowl. Mix to combine. Set aside.
  6. Place bowls of chicken, flour, milk, breadcrumbs, and sheet pan in a line, in that order, so everything is set up.
  7. Dredge each piece of chicken by dipping it in the flour mixture, shaking excess off. Then dip it into the wet mixture ensuring all sides are coated. Let excess drip off. Finally, dip it in the breadcrumbs ensuring it is completely coated. Place breaded piece of chicken on the sheet pan.
  8. Repeat until all pieces are breaded. Make sure they aren’t touching on the pan.
  9. Bake at 425 degrees Fahrenheit for 20-25 minutes, until fully baked and crunchy. No need to flip while baking!
Make the General Tso's Sauce
  1. While chicken cooks, grate or finely chop garlic cloves and fresh ginger so they’re minced into a small saucepan.
  2. Add water, soy sauce, white vinegar, honey, red pepper flakes, and garlic powder to the pan. Stir to combine.
  3. Heat sauce over medium heat on the stovetop. Stirring occasionally until it begins to simmer.
  4. Combine cornstarch and water in a small bowl until no clumps are left. Then once sauce is simmering, add cornstarch slurry to thicken.
  5. Whisk for 1-2 minutes just until it begins to simmer again. Don't let it get to a rolling boil. Once thick, take off heat and set aside until chicken is cooked.
Coat the Chicken and Enjoy
  1. Optional but recommended: add sesame seeds to a dry pan (don't add any oil) and toast on medium heat for 4-5 minutes until golden brown. Remove from heat and set aside.
  2. Once chicken is cooked, add to a heat-safe mixing bowl along with sauce and toasted sesame seeds. Toss until all pieces are fully coated.
  3. Sprinkle with fresh green onions diced finely, if desired, and enjoy! Best served with rice.

Notes

Here is my homemade sourdough breadcrumb recipe, you can use any type of bread if desired: https://plumbranchhome.com/sourdough-breadcrumbs/
 
See blog post for make ahead, freezer ready instructions, helpful tips, serving ideas, and storage information. 
 
This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence). Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!
 
Did you make this recipe? - Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
 
 
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