General Tso’s Chicken is Ree’s favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for the rack and chicken
- 1 cup all-purpose flour
- 2 tablespoons soy sauce
- 3 large eggs
- 2 cups panko breadcrumbs
- 1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
- 3/4 cup low-sodium chicken broth
- 3 tablespoons hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 2 teaspoons sriracha
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 1 teaspoon grated ginger
- Pinch red pepper flakes
- 2 cloves garlic, finely minced
- Cooked white or brown rice, for serving
- Sliced scallion greens, for serving
Instructions
- For the crispy 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 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 39 g |
| Cholesterol | 223 mg |
| Sodium | 1300 mg |
Reviews
Delicious and satisfies the craving for Chinese takeout, without anything fried. Definitely will make this again, but I might double the amount of sauce to have more to go on the rice.
Very great recipe, if you don’t like too much heat use less of the red pepper flakes or sriracha. The chicken turned out very nice and crispy although a bit time consuming. Much healthier and less mess when frying in a pan. I may double the sauce next time. Very tasty!
Very good, cut back on the spice for those who can’t handle any. I used 3 Lbs of thighs and doubled the sauce and it was perfect. Fed 4 with lots leftover.
Made this for the first time tonight. The chicken was nice and crispy. The sauce had a great flavor and nice kick to it. Excellent recipe that will be on my regular rotation!
I can’t believe the reviews that didn’t like this, but tastes vary. As for my family we LOVED it. The sauce is complex and spicy. I cut the Sriracha down and skipped the red pepper flakes and we still thought it packed a delicious punch. Don’t mix with sauce until ready to eat, or use the drizzle on top option. Brava Ree!
I would have given this a 4 star rating because of all the steps, but it was seriously so delicious it was worth the steps instead of going to a Chinese restaurant! Delicious!
Based on the reviews, I sweetened the sauce with some honey and used Gochujang in place of sriracha, but did add a little bit of sriracha at the end. Delicious!!! And I air fried the chicken instead of baking. Served with sesame ginger baby bok choy. Will be making this again! It was hit with the family!
Made this for the first time tonight and am completely hooked. This is a delicious chicken dish that has a nice bite to it.
Let me first say, I am a huge fan of Ree. I male her recipes a few times a week and have a few go-to’s that I absolutely love–this is not one of them. This was just awful. I wish I would have read of a few of these reviews before taking this on as I would have not tossed the chicken in the sauce. The chicken was fine, the sauce just horrible. It is insanely strong and packs way to much of a punch. It hits you when you swallow it. My son and best friend after taking their first bites, jumped from the table (literally) to run and grab their drinks. This recipe cost me over $100 for all the ingredients and then the subsequent take out I had to buy. This one should be taken down from Food Network and removed from Ree’s collection.
This dinner came out so well! My entire family loved it. We had a little leftover for the next day and it kept very well.