This General Tso’s Chicken is about to become your favorite Chinese food fakeout takeout! It’s BAKED, not fried, and smothered in an irresistible sweet and spicy, zingy sauce infused with sriracha, ginger, garlic, and sesame oil. The layered complex flavors combined with the crisp-crust, juicy chicken will have you joining readers in exclaiming, “FANTASTIC,” “Five Stars,” and “the best Chinese I have ever made or had!!!“
Skinny General Tso Chicken Recipe
What is General Tso’s Chicken?
General Tso’s Chicken is also known as General Tao’s Chicken. If you have never tried it, it has been called the spicy cousin to Orange Chicken. In the American Chinese takeout versions, they are both deep-fried (except in our version is crunch baked) but General Tso’s Chicken is characterized by the sweet and spicy sauce that is kicking with garlic and ginger.
After devouring this General Tso Chicken recipe for the first time, you might find yourself craving General Tso’s chicken, dreaming about General Tso’s Chicken, even falling in love with General Tso’s Chicken. But that’s okay, because this chicken is baked and then broiled to crispy perfection and not fried, so its worthy of all your guiltless affection. In full disclosure, the chicken won’t get as crispy as when fried, but it’s being smothered in the best sauce anyway, so I can assure you, you won’t even notice.
General Tso’s Chicken Recipe Ingredients
- Chicken: Cut 2 pounds of chicken breasts into 1” pieces. Try to make the pieces uniform, so they bake in the same time.
- Breading: The breading is made of the essential ingredients eggs and flour but then elevated with ground ginger, salt, onion powder, garlic powder, pepper, and cayenne pepper. Wowzah!
- Caramel Sauce: Water and granulated sugar are simmered together, then combined with some of the reserved sauce to create flavor fireworks!
- Soy sauce: Use reduced-sodium soy sauce so the sauce isn’t too salty and has wiggle room for salt to taste.
- Rice wine: Use Shaoxing cooking wine. I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning,” which is commonly found in the Asian section of most grocery stores. You can also Amazon it. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
- Toasted sesame oil: This must-have flavor boost is located in the Asian section of the grocery store or on Amazon. Take care to use toasted sesame oil for its strong, nutty aroma and flavor. Please don’t use light/plain sesame oil, which isn’t nearly as flavorful.
- Chili Sauce: I use Sriracha, but you may use your favorite Asian chili sauce like sambal oelek.
- Garlic: Five garlic cloves for aromatic depth and a pungent kick that complements the sweet and tangy sauce.
- Ginger: Use 2-3 tablespoons freshly grated ginger. I know it sounds like a lot but it is AMAZING paired with the sweet caramel-infused sauce. Its zesty kick is needed to cut through the sweetness.
- Cornstarch: This thickens the sauce.
How to make General Tso Chicken
- Marinate Chicken: Whisk the marinade ingredients in a medium bowl. Spoon ¼ cups plus 2 tablespoons into a freezer bag with the chicken. Marinate for 20 minutes at room temperature (or up to 6 hours in the refrigerator).
- Make Sauce: Whisk 2 tablespoons cornstarch into the reserved sauce (NOT the marinade)—this will be added to your Caramel Sauce later.
- Bread Chicken: Whisk together the flour and spices together in a freezer bag. Drain the excess marinade from the chicken without removing the chicken from the bag. Add eggs to the bag and toss with chicken until evenly coated. Working in batches, transfer coated chicken to the Breading bag. Seal the bag and toss until chicken is evenly dredged.
- Bake Chicken: Carefully place the chicken on the hot baking sheet in an even layer and lightly spray with cooking spray. Bake until golden, about 10 minutes, then broil until crispy. Flip the chicken pieces over and broil the other side until crispy.
- Make Sauce: Whisk ¼ cup water and 1 cup sugar in a large nonstick skillet. Bring to a boil for 1 minute, then add the reserved sauce. Simmer until thickened, about 2 minutes.
- Combine: Add the cooked chicken and stir to combine OR for less saucy chicken, add chicken to a large bowl and add the desired amount of sauce. Garnish with sesame seeds and green onions if desired.
General Tsos Chicken Tips and Tricks
Here are some tips and tricks that make this the Best General Tso’s Chicken Recipe!
1. Heat your baking sheet first. We first line a baking sheet with foil and lightly spray with cooking spray then place this baking sheet in oven. This allows the baking sheet to get piping hot so when we add our chicken, it immediately begins to crisp up.
In my original General Tso Chicken recipe, I placed the chicken on a greased baking rack on top of a baking sheet, which you are still welcome to do, but I find that method super tedious when adding and flipping the chicken to make sure they don’t fall in between the cracks. This new method gets them just as crispy as long as you broil both sides of the chicken.
2. Use the marinade for both the marinade AND the base of the sauce – no double work here! Our marinade/sauce consist of mostly pantry friendly ingredients: low sodium soy sauce, Japanese rice wine, water, toasted sesame seed oil, Sriracha/ Asian hot chili sauce, garlic and ginger. We separate out some sauce for our marinade and the rest is the base of of our sauce.
3. What is rice wine and where can I buy it? The only marinade/sauce ingredient you might have a question about is the rice wine. Rice wine should become a pantry staple if you do much Asian cooking because it is used in MANY of my recipes, not just this General Tso’s Chicken. Rice wine is NOT rice vinegar- DO NOT switch them out. Rice wine adds a sweetness and depth of flavor while also tenderizing the chicken. Rice vinegar, on the other hand will add an acidic flavor.
I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
4. Marinate for as little or long as you like. The extra step of marinating our chicken does wonders at tenderizing it and infusing it with flavor. You can marinate your chicken for as little as 20 minutes at room temperature or you can refrigerate it for up to 6 hours – whatever fits you schedule!
5. Don’t skimp on the ginger! Next, we whisk together all of breading ingredients consisting of flour, ground ginger, onion powder, garlic powder, salt, pepper and cayenne pepper. The recipe calls for 2 tablespoons ground ginger which sounds like a lot but I promise it is AMAZING! The ginger cuts through the sweetness of the sauce and adds the character General Tso’s Chicken zing.
6. My easy breading technique! Instead of draining the chicken, dipping them in an eggs wash and then dredging in four, I’ve created a simple technique you will love! Drain your chicken from the marinade while the chicken is still in the bag (I do this by holding it over the sink with an opening that isn’t large enough for the chicken to escape, but large enough for the marinade), then add your eggs TO the bag. Toss in the bag until the chicken is evenly coated and viola!
7. Shake, shake, shake and hand toss! Working in in batches, we remove the coated chicken from egg bag and dab off excess egg with paper towels then add it to the breading bag and shake, shake shake! This way your hands don’t become a gooey mess. After the chicken has been shook, I like to use a dry hand and rub any pieces in the breading that might not be evenly coated evenly.
8. Broil to get crispy. We evenly line our chicken on our hot baking sheet, lightly spray with cooking spray and bake for 10 minutes. Now comes the key to crispy chicken – broil! Broil your chicken until golden in some spots then flip over and broil another 2-3 minutes. The chicken will not be as crispy as when fried but it will be deeeelicious.
9. Don’t overcook the Caramel Sauce! While chicken is baking, we whisk ¼ cup water and 1 cup sugar together in a large nonstick skillet and bring it to a boil for approximately 1 minute, whisking constantly. You don’t want to overcook or it will harden! At this point, we add reserved sauce all at once and simmer until it thickens, about 2 minutes.
- How Saucy? The recipe makes a little extra sauce so you can simmer it with some veggies if you would like or toss in some cooked vegetables. If you aren’t adding vegetables then you might not want to use all the sauce. In this case, I recommend pouring the desired amount of sauce over the chicken instead of adding the chicken to the sauce.
Now that is more than you ever wanted to know about General Tso’s Chicken! But I hope you make this recipe soon and it will having YOU say, “This General Tsos’ Chicken is one of my favorite recipes EVER!”
Serving General Tso Chicken
General Tso Chicken is delicious topped with sliced green onions, sesame seeds, or a sprinkle of red pepper flakes served over rice. Here are more side-serving ideas:
- Rice: Steamed white or brown rice, or try fried rice for an extra flavorful base-but I don’t think it needs it!
- Low-carb: Cauliflower rice, quinoa, broccoli rice, or a blend of brown rice and any of the aforementioned options. You can also use low-carb noodles such as zoodles or spaghetti squash.
- Vegetables: To add color, crunch, and nutrition, pair the dish with stir-fried or steamed vegetables like broccoli, bell peppers, or snow peas.
- Salad: If you skip the stir-fried veggies, try a side salad instead such as ramen noodle Salad, crunchy Asian Salad, Chinese salad, or Asian pineapple salad.
- Noodles: Serve the chicken over lo mein or chow mein noodles for a different take.
- Side Dishes: Complement the meal with classic Chinese sides or appetizers like wontons soup, egg drop soup, egg rolls wontons, crab rangoons.
Storing leftover Homemade General Tso Chicken
- How to store: This recipe is best served fresh because it is at peak crispiness and sauciness, and the chicken is the juiciest. Leftover chicken is not quite crispy or as flavorful, but can still be stored in an airtight container in the refrigerator for up to 5 days.
- How to reheat on the stove: Leftovers, even small portions, are best reheated on the stove. To reheat, heat a drizzle of vegetable, canola, or peanut oil over medium heat. Once hot, add the chicken, stirring occasionally until warmed through.
General Tso’s Chicken Recipe FAQs
General Tso’s Chicken is a delightful dance of spicy and sweet! This dish boasts a vibrant sauce that perfectly blends the rich sweetness of a caramel-infused sauce with the bold kick of Sriracha, ginger and garlic. The result? A tangy, mouthwatering sauce with just the right amount of heat that’s sure to tantalize your taste buds and keep you coming back for more.
General Tso’s Chicken is pronounced “General Tso’s” as “General Tsoh’s” (rhymes with “so” and “oh”). The “Tso” sounds like “so” with a soft “t” at the beginning. The emphasis is on the first syllable, “Tso.
General Tso’s Chicken and Kung Pao Chicken are both popular Chinese dishes, but they differ significantly in flavor and ingredients. General Tso’s Chicken features a sweet and spicy sauce with a rich, tangy flavor profile, coating crispy fried chicken pieces without any vegetables.
In contrast, Kung Pao Chicken boasts a savory, nutty, and slightly tangy profile, with a distinctive taste from Sichuan peppercorns. It is a stir-fried dish instead of deep fried, combined with peanuts and vegetables like bell peppers and scallions.
General Tso’s Chicken and Orange Chicken are not the same, though they share some similarities. Both dishes feature crispy pieces of chicken coated in a flavorful sauce, but their taste profiles are distinct. General Tso’s Chicken is known for its sweet and spicy sauce, which combines hoisin sauce, sugar, rice vinegar, and chili peppers to create a tangy and mildly hot flavor. In contrast, Orange Chicken is characterized by its bright, citrusy sauce made with orange juice or zest, sugar, soy sauce, and vinegar for a tangy sweetness.
LOOKING FOR MORE CHINESE CHICKEN RECIPES?
- Sweet and Sour Chicken
- Orange Chicken
- Sweet Fire Chicken
- Slow Cooker Sesame Chicken
- Honey Lemon Chicken
- Szechuan Chicken
- Baked General Tso’s Sticky Wings
General Tso’s Chicken Recipe (Baked!)
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Ingredients
Marinade/Sauce
- 2 pounds chicken breasts cut into 1” pieces
- 1/2 cup low sodium soy sauce
- 1/2 cup rice wine or dry sherry (I use “Kikkoman Aji-Mirin” found in the Asian section of any grocery store)
- 1/2 cup water
- 2 tablespoons toasted sesame seed oil
- 1-3 teaspoons Sriracha/ Asian hot chili sauce
- 1/2 teaspoon salt
- 5 garlic cloves, minced
- 2-3 tablespoons freshly grated ginger (or 2-3 teaspoons ground ginger)
- Dash of pepper
- 2 tablespoons cornstarch (for Sauce, reserve from marinade)
Breading
- 2 eggs (do NOT add to flour bag)
- 1 cup flour
- 2 tablespoons ground ginger (sounds like a lot but its amazing)
- 1 tsp EACH salt, onion powder, garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Caramel Sauce
- 1/4 cup water
- 1 cup sugar
Instructions
- Heat the oven to 375 degrees F. Line a baking sheet with foil and lightly spray with cooking spray. Place the baking sheet in the oven.
- In a medium bowl, whisk the marinade ingredients together EXCEPT the cornstarch. Spoon ¼ cup plus 2 tablespoons of the marinade into a freezer bag with the chicken; let marinate 20 minutes at room temperature (or up to 6 hours in the refrigerator). Whisk 2 tablespoons cornstarch into the reserved sauce (NOT the marinade)—this will be added to your Caramel Sauce later. Set aside (or refrigerate separately from marinating chicken if not using soon).
- Meanwhile, whisk together all the Breading ingredients in a freezer bag EXCEPT the eggs.
- Drain the excess marinade from the chicken without removing it from the bag. Add eggs to the bag and toss with the chicken until evenly coated. Working in batches, remove the coated chicken from the bag, dabbing off excess egg wash with paper towels, and then add it to the Breading bag. Seal the bag and toss until the chicken is evenly coated.
- Carefully place the chicken on the hot baking sheet in an even layer and lightly spray with cooking spray. Bake at 375 degrees for 10 minutes, then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn't burn (about 2-3 minutes). Flip the chicken pieces over and broil another 2-3 minutes or until golden and crispy.
- While the chicken is baking, whisk ¼ cup water and 1 cup sugar together in a large nonstick skillet. Bring to a boil over medium-high for 1 minute, whisking constantly – don't overcook, or it will harden! At this point, add reserved sauce all at once. Simmer the sauce until it thickens, about 2 minutes. You can add vegetables to the sauce while it simmers if desired. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine OR for less saucy chicken, add chicken to a large bowl and add the desired amount of sauce.
- Garnish with sesame seeds and green onions if desired.
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Recipe adapted from Rock Recipes
Carlsbad Cravings© Original
Brooke says
Can regular sesame seed oil be used instead of toasted? Thanks 🙂
Jen says
Hi Brooke, regular sesame oil doesn’t have nearly as much flavor, but it will still be fine with it. Enjoy!
Kaylyn says
I was wondering if this chicken was okay frozen and reheated? I am a big fan of reheated frozen meals, but haven’t found Asian chicken recipe that is good reheat. Thank you!
Jen says
Hi Kaylyn, it will be good but not AS good ;). You are right, the chicken tends to soak up the sauce, but it will still be flavorful.
Crystal M says
Made this recipe with the air fryer, doing to the chicken in smaller batches (my oven is broken atm), at 375 for 8 minutes, and then flipped and cooked for an additional 2. That ended up being perfect golden brown with just a few blackened edges beginning to form.
My first batch was done exactly to these instructions and seemed overcooked, so that’s why the alteration.
I also didn’t have toasted sesame oil, just normal sesame oil, so I used that and I’m not sure you’d be able to tell the difference.
Turned out FANTASTIC. Everyone in the family liked it. Five stars. Will be even easier to make when the oven is fixed.
I served mine with rice on the side and some steamed pea pods.
Jen says
Thanks for sharing an alternative cooking method! I am thrilled everyone loved it!