Easy Baked General Tso Chicken Recipe

My First Time with General Tso

I remember my first bite of General Tso’s chicken. It was at a little restaurant with red lanterns. The sweet and tangy sauce amazed me. I knew I had to make it at home.

My first try was a mess. The sauce was too thin. The chicken was chewy. I still laugh at that. This recipe fixes all those problems. It bakes right in one pan. What’s your favorite takeout dish to try making at home?

Why This Recipe Works

This matters because it brings everyone to the table. A good meal is more than food. It’s about sharing time together. This dish makes that easy.

Everything cooks together in one dish. That means less washing up for you. The sauce thickens perfectly in the oven. Doesn’t that smell amazing? You get that takeout taste without leaving your kitchen.

Let’s Talk Sauce Secrets

The sauce is the heart of this dish. Brown sugar makes it sweet. Rice vinegar gives it a nice tang. A little sriracha adds a gentle warmth.

Here’s a fun fact: General Tso’s chicken is named for a real Chinese military leader. But he probably never tasted it! The cornstarch is your friend. It makes the sauce cling to the chicken. Do you like your sauce more sweet, or more spicy?

The Simple Steps

First, chop your chicken into bite-sized pieces. Toss them with broccoli in your greased dish. Now, make the magic sauce. Just whisk everything in a bowl.

Pour it all over the chicken and broccoli. Mix it well with your hands or a spoon. Then it’s oven time. Remember to stir it halfway. This helps the sauce get thick and sticky on every piece.

A Little Tip for Perfection

Let the dish rest for five minutes after baking. But do not cover it. This matters for the sauce. Covering it makes steam, which thins the sauce.

We want it thick and glorious. Serve it over fluffy white rice. The rice soaks up the extra sauce so nicely. It’s pure comfort. Will you be making this for a weeknight dinner or for friends?

Ingredients:

Ingredient	Amount	Notes
Chicken breasts (boneless, skinless)	3 pounds
Broccoli florets	4 cups
Brown sugar	½ cup
Rice vinegar	½ cup
Tomato paste	1 tablespoon
Soy sauce	1 tablespoon
Ground ginger	½ teaspoon
Minced garlic	1 teaspoon
Sriracha	1 teaspoon
Cornstarch	¼ cup
Red pepper flakes	½ to 1 teaspoon	Optional

My Easy Baked General Tso Chicken

Hello, my dear! Let’s make a fun dinner together. This recipe reminds me of my grandson’s favorite takeout night. But we make it right in our own oven. Doesn’t that smell amazing? It’s sweet, a little tangy, and just so cozy. You’ll have a happy, full kitchen in no time.

First, get your oven nice and hot at 425ºF. Grab your big baking dish and give it a little grease. Now, chop your chicken into bite-sized pieces. Toss them right into the dish with your broccoli florets. I love how the green broccoli looks with the chicken. It makes the whole meal pretty.

Step 1: Let’s whisk our magic sauce. In a bowl, mix the brown sugar and rice vinegar. Add the tomato paste, soy sauce, ginger, garlic, and sriracha. Finally, whisk in the cornstarch. It will look cloudy at first. That’s perfect! It thickens up beautifully in the oven. (My hard-learned tip: Whisk the cornstarch in last, after the liquids. This stops little white lumps from forming!)

Step 2: Pour your sauce right over the chicken and broccoli. Now, use two big spoons to toss it all together. Get every piece coated in that glossy sauce. Be sure to scrape the sauce from the edges of the dish. I still laugh at the time I forgot to mix the edges. Some pieces were bare!

Step 3: Slide the dish into your hot oven. Bake for 15 minutes. The smell will start to fill your kitchen. Carefully take it out and give everything another good stir. This brings the saucy edges into the middle. Pop it back in for the final 15 minutes. The chicken must reach 165ºF inside. What tool do we use to check that temperature? Share below!

Step 4: When it’s done, let it sit on the stove for 5 minutes. Do not cover it! Letting it sit uncovered keeps the sauce wonderfully thick and sticky. This is the secret to the best texture. Now, just spoon it over fluffy white rice. It’s pure comfort in a bowl.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists to Try

This recipe is like a friendly base for play. You can change it up so easily. Here are three ideas I love. They make the dish feel new again. Cooking should always be a little fun, don’t you think?

Veggie-Power Swap: Use big chunks of sweet potato and bell pepper instead of chicken. It becomes a hearty vegetarian feast.

Extra-Spicy Kick: Double the sriracha and add all the red pepper flakes. Perfect for a cold night when you need warming up.

Fruity Summer Version: Add fresh pineapple chunks with the broccoli. The fruit gets caramelized and sweet. It’s a tropical treat.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This chicken begs to be served over something to catch the sauce. Steamed jasmine rice is my classic choice. But for a change, try it with crunchy chow mein noodles. A sprinkle of green onions or sesame seeds on top makes it look special. So simple, but it feels like a restaurant plate.

For drinks, I think of balance. A cold, crisp lager beer cuts through the rich sauce nicely. For a non-alcoholic sip, ginger ale is my go-to. The ginger flavor dances right along with the sauce. Which would you choose tonight?

Keeping Your General Tso Chicken Happy

Let’s talk about leftovers. They are a gift to your future self. Store cooled chicken in a sealed container in the fridge. It will be good for 3-4 days. You can also freeze it for up to 3 months. I use old yogurt containers for this.

To reheat, use the oven or a skillet. The microwave can make the sauce a bit gummy. I learned that the hard way once. My sauce turned into a sticky glue. A little gentle heat on the stove fixes it right up.

This recipe is perfect for batch cooking. Double it and freeze half. A ready-made meal saves a busy night. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, your sauce might seem too thin. Do not worry. The cornstarch needs heat to thicken. It will get saucy in the hot oven. I remember thinking I messed it up once. Patience is your friend here.

Second, the broccoli might get too soft. Cut your florets nice and big. Tossing everything halfway through cooking helps. This ensures even cooking and perfect texture. Getting the texture right matters. It makes the whole dish more enjoyable to eat.

Third, the chicken might not brown much. That is okay for this recipe. We are baking, not frying. The flavor is all in that glorious sauce. Knowing these fixes builds your kitchen confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use tamari instead of regular soy sauce.

Q: Can I make it ahead? A: You can mix the sauce a day early. Keep it in the fridge.

Q: No sriracha? A: A dash of hot sauce or ketchup works fine. *Fun fact: The original General Tso’s recipe is not very spicy!*

Q: Can I double the recipe? A: Absolutely. Use two baking dishes so everything cooks evenly.

Q: Is the red pepper needed? A: It is optional. Add it if you like a little extra kick. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings a smile to your table. The best meals are shared with loved ones. Or enjoyed quietly with a good book. I would love to see your creation.

Share a photo of your finished dish. It makes this old grandma’s heart so happy. Your kitchen stories are my favorite thing to read. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.