Best Sheet Pan General Tsos Chicken Recipes

Baked General Tso's Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.

Easy General Tso's Chicken image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 16

1 pound green beans, trimmed
7 tablespoons vegetable oil, divided
2 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/4 cup plus 2 tablespoons cornstarch
2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
1 large garlic clove, finely grated
3 tablespoons unseasoned rice vinegar
1 tablespoon Sriracha
1 tablespoon tomato paste
1 teaspoon finely grated ginger
6 (or more) dried whole red chiles, such as chiles de árbol
1 scallion, thinly sliced
Cooked rice (for serving)

Steps:

Preheat oven to 425°F. Toss green beans with 1 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Roast, tossing once halfway through, until crisp-tender and blackened in spots, 12-15 minutes.
Whisk cornstarch, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Heat 3 Tbsp. oil in a large skillet over high. Add chicken to cornstarch mixture and toss to coat. Cook half of chicken, turning occasionally, until chicken is cooked through and a light brown crust forms, 5-7 minutes.
Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 Tbsp. water, and remaining 1/4 tsp. salt and 1/4 tsp. pepper in a medium bowl.
Transfer chicken to a plate. Heat remaining 3 Tbsp. oil in skillet over high. Cook remaining chicken 5 minutes, then add chiles (you can add a few more depending on your heat preference) and cook, stirring and making sure chiles make contact with bottom of pan, until chicken is cooked through and chiles have toasted and puffed, about 1 minute more. Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.
Divide chicken and green beans among plates. Top with scallions. Serve with rice alongside.