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Baked General Tso's Chicken

I hope everyone enjoyed their weekend - Happy Tuesday! This recipe I actually made last week, but am just getting around to posting it. It was SUPER yummy and much lighter since it's baked instead of fried. This is definitely a new favorite! I think this would also be good with larger shrimp, if you want a change. Do yourself a favor and give this a try. The sauce has a kick and is just so full of flavor. Enjoy!

Recipe Courtesy of Pioneer Woman:


Crispy Chicken

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

nonstick cooking spray

1 cup all-purpose flour

2 tb low-sodium soy sauce (or coconut aminos)

3 large eggs, beaten

2 cups panko breadcrumbs


3/4 low-sodium chicken broth

3 tb hoisin sauce

2 tb rice wine vinegar

2 tb low-sodium soy sauce (or coconut aminos)

2 tsp sriracha

2 tsp cornstarch

2 tsp sesame oil

1 tsp grated ginger

2 garlic cloves, finely minced

pinch of crushed red pepper flakes (optional)

sliced scallions, for garnish (optional)

toasted sesame seeds, for garnish (optional)

white or brown rice, for serving on the side (optional)


For the chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray. Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish. Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs. Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15-17 minutes.

For the sauce: Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside. Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions and sesame seeds, if desired.


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