3 weeks ago
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You love my baked General Tso’s chicken, so obviously, I had to make a faster one. This one pan General Tso’s chicken is sticky, saucy, and on the table in about 30 minutes.
Why This Recipe Belongs In Your Rotation
- It’s actually one pan! Searing the chicken first, then adding the sauce in the same pan, means better flavor and fewer dishes!
- 30 Minutes! You read that right! You get restaurant-quality chicken in just 30 minutes!
- Perfect Sauce! Sweet, savory, and a little tangy, with just enough heat. And it perfectly clings to the chicken.
How to Make General Tso’s Chicken
This one-pan General Tso’s chicken dish will be a lifesaver! No oven needed! You can serve it over rice or noodles, or keep it easy with fried rice or broccoli on the side!
- Coat the Chicken in an Egg: Cut the chicken breast into bite-sized pieces and place in a large bowl. Crack an egg on top of the chicken and massage it in with your hand to coat the chicken.
- Coat with Cornstarch: Transfer the chicken to a ziplock bag, then add the cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
- Cook: In a large skillet or wok over medium heat, add the vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
- General Tso’s Sauce: In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
- Simmer the Sauce: Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Stir occasionally.
- Combine the Chicken and Sauce: Add the chicken and toss to coat, then cook for 2-3 minutes and enjoy over rice! Garnish one pan of General Tso’s chicken with sliced green onions and additional red pepper flakes, if desired.
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Chicken
- ▢ 2 pounds boneless skinless chicken breasts cut into one-inch cubes
- ▢ 1 large egg
- ▢ 1 cup cornstarch
- ▢ ⅓ cup vegetable oil more if needed
Sauce
- ▢ ¾ cup hoisin sauce
- ▢ ¼ cup soy sauce
- ▢ ¾ cup brown sugar
- ▢ 2 cloves minced garlic
- ▢ ¼ cup rice vinegar
- ▢ 2 teaspoons sesame oil
- ▢ ½ teaspoon ground ginger
- ▢ 1 teaspoon crushed red pepper more for garnish
- ▢ sliced green onions optional for garnish
Cut 2 pounds boneless skinless chicken breasts into bite-sized pieces and place in a large bowl. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
Transfer the chicken to a ziplock bag. Add 1 cup cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
In a large skillet or wok over medium-high heat, add ⅓ cup vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
In a medium bowl, whisk together ¾ cup hoisin sauce, ¼ cup soy sauce, ¾ cup brown sugar, 2 cloves minced garlic, ¼ cup rice vinegar, 2 teaspoons sesame oil, ½ teaspoon ground ginger, and 1 teaspoon crushed red pepper.
Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Add the chicken and toss to coat.
Add the chicken and toss to coat. Cook for 2-3 minutes and enjoy over rice! Garnish with sliced green onions and additional red pepper flakes, if desired.
Calories: 861kcalCarbohydrates: 94gProtein: 53gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 188mgSodium: 1947mgPotassium: 1022mgFiber: 2gSugar: 54gVitamin A: 279IUVitamin C: 3mgCalcium: 77mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Alyssa Rivers
Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.
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