Baked General Tso’s Chicken

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General Tso’s is one of the staple menu dishes at every Chinese restaurant and take-out place. Nice heat with a sweet finish, I am guessing it is one of the most popular dishes alongside fried rice and chow mien. I learned to make this sauce years ago. Traditionally the meat is fried but I find baking it taste just as great and adds far less oil.

Served 4-6
Full time: 40 minutes

You will need:

2 1/2 pounds bonless, skinless, chicken tenders (or breasts cut into 1 1/2″ strips)
3 cups panko breadcrumbs
1 1/2 cup buttermilk
2 tsp garlic powder
1 tsp salt

For sauce:
(Just a note I make a double batch of sauce, we are a saucy family)

1/2 cup chicken broth
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp white vinegar
2 tbsp sugar
2 tbsp cornstarch 

Let us begin:

Preheat oven to 400 degrees.

Place a wire rack over either some paper towels or a cutting board.

In a shallow wide bowl place panko.

Mix in the salt and garlic powder.
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In a second bowl pour buttermilk.

Place chicken in buttermilk and push gently down to fully coat.
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Move chicken into the panko and make sure to roll over to fully coat both sides.
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Place coated chicken onto wire rack.
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Continue to repeat above intil all chicken is coated. Let sit 5 minutes.
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Move chicken onto baking sheet and place in oven for 20 minutes.

While this cooks, lets work on the sauce.

In a pot whisk together all ingredients.
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Turn on heat to medium high and whisk until it develops a nice reddish color. It will happen fast.
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Allow to come to boil, keep a close eye in it to prevent boil over. Once boiling reduce heat to low/simmer and keep cooking until chicken is done.
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Remove chicken from oven and set to rest 3-5 minutes.
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Here is a great resturant trick, pour half the sauce into a large mixing bowl.
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Swirl bowl
Around to get sauce to coat up roughly 1/2 way up.
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Add in chicken.
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Pour over remaining sauce.
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Toss or stir to fully coat. This will coat chicken evenly and all pieces will be equally saucy.
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Serve and enjoy!

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