Oven Fried General Tso's Chicken
For a much healthier version of the classic easy General Tso's Chicken recipe, try out this Oven Fried General Tso's Chicken recipe from Anne Colagioia. In this version, that classic Chinese food taste and texture comes from baking, as opposed to frying, the chicken. Best of all, this healthy chicken recipe can be ready in 30 minutes, less time than it takes to order in food.
If you are following a gluten free diet be sure to use gluten free Bisquick, soy sauce, and chicken broth in the recipe. Make sure to check the ingredients list of the other sauce ingredients as well to ensure they are gluten free.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this copycat General Tso's Chicken recipe, watch this cooking video:
Preparation Time10 min
Cooking Time20 min
- 1 pound chicken breast, cut into 1 inch pieces
- 1 egg, beaten
- 1 cup Bisquick
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon peanut oil, or vegetable oil
- 1 teaspoon ginger, minced
- 1 teaspoon garlic, minced
- 2 scallions, cut into 1 inch pieces, plus more for garnish
- 3 cups broccoli florets
- FOR THE SAUCE:
- 1 cup chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons honey
- 2 tablespoons duck sauce
- 2 tablespoons rice wine vinegar, or white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Asian hot sauce (optional)
- Chili flakes (optional)
- Preheat the oven to 450 degrees F (or 205 degrees C) and line a baking sheet with foil that’s been heavily sprayed with nonstick spray.
- In a medium bowl, stir together the Bisquick, paprika, salt and black pepper. In another medium bowl, mix the chicken together with the beaten egg.
- Place a few pieces of chicken at a time into the dry mixture and toss them around to get them well coated then place them onto the prepared baking sheet. Repeat the process until all the chicken is coated then spray them heavily on top with nonstick spray and bake them for 15 to 18 minutes, or until they’re golden brown.
- For the sauce, in a medium bowl add the cornstarch to the chicken broth and mix them together until there are no lumps. Add the honey, duck sauce, soy sauce, vinegar, hot sauce and chili flakes then stir to combine and set aside.
- For the broccoli, you can either steam it or toss it into boiling water for just a few minutes so that it maintains its crispness.
- When the chicken is done, remove it from the oven and set it aside. In a large skillet or wok over a medium high heat add the oil, garlic, ginger, and scallions to the pan and stir fry them for about two minutes.
- Before adding the sauce to the pan, stir it well since the cornstarch has a tendency to sink to the bottom. Add the sauce to the pan and bring it up to a boil. As the liquid reaches a boil it will darken and thicken significantly.
- Add the cooked chicken pieces and stir until they are well coated. Serve it with the broccoli and cooked rice. Garnish with scallions, chili flakes and sesame seeds if desired.