One Pan General Tso’s Chicken is a delicious and easy dish that brings the flavors of Chinese takeout right into your kitchen. With tender pieces of chicken coated in a sweet and spicy sauce, this recipe is sure to become a favorite at your dinner table. Plus, it all cooks in just one pan, making cleanup a breeze!
Why Make This Recipe
This One Pan General Tso’s Chicken is perfect for busy weeknights when you want a tasty meal without a lot of fuss. It’s quick to prepare and packed with flavor. The combination of hoisin sauce, soy sauce, and garlic creates a mouthwatering sauce that’s hard to resist. You can enjoy it over rice for a complete meal that the whole family will love!
How to Make One Pan General Tso’s Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (cut into one-inch cubes)
- 1 large egg
- 1 cup cornstarch
- ⅓ cup vegetable oil (more if needed)
- 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)
Directions
- Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
- Crack the egg on top of the chicken and mix it in with your hands to coat the chicken evenly.
- Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat each piece well. You can add more cornstarch if needed.
- In a large skillet or wok over medium-high heat, add the vegetable oil.
- Working in batches, add the coated chicken and cook for about 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 hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
- Return to the skillet or wok, add the sauce, and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to thicken slightly.
- Add the chicken back to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes and enjoy over rice! Garnish with sliced green onions and extra red pepper flakes if you like.
How to Serve One Pan General Tso’s Chicken
Serve One Pan General Tso’s Chicken over a bed of fluffy rice. You can also pair it with steamed vegetables or a simple side salad for a complete meal. This dish works great for family dinners or even casual gatherings with friends.
How to Store One Pan General Tso’s Chicken
To store leftovers, let the chicken cool down completely. Place it in an airtight container and refrigerate. It will last for about 3-4 days. To reheat, simply warm it in the microwave or on the stove until heated through.
Tips to Make One Pan General Tso’s Chicken
- Make sure to coat the chicken well with cornstarch for a crispy texture.
- Don’t overcrowd the pan when cooking the chicken; cook in batches to ensure even cooking.
- Adjust the amount of crushed red pepper to your spice preference.
Variation
If you want to switch it up, you can try adding vegetables like bell peppers, broccoli, or snap peas to the dish. Just stir-fry them along with the chicken for a colorful and nutritious addition.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless skinless chicken thighs if you prefer. They will add a bit more flavor and tenderness.
2. Is there a substitute for hoisin sauce?
If you don’t have hoisin sauce, you can use a mixture of soy sauce, peanut butter, and honey as a substitute.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Store them separately in the fridge and then cook them together when you are ready to serve.
Enjoy making this One Pan General Tso’s Chicken and delight in the wonderful flavors it brings to your meal!
One Pan General Tso’s Chicken
Ingredients
Chicken and Coating
- 2 pounds boneless skinless chicken breasts (cut into one-inch cubes)
- 1 large egg
- 1 cup cornstarch More if needed for coating
- 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
Garnish
- Sliced green onions Optional for garnish
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
- Crack the egg on top of the chicken and mix it in with your hands to coat the chicken evenly.
- Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat each piece well.
Cooking
- In a large skillet or wok over medium-high heat, add the vegetable oil.
- Working in batches, add the coated chicken and cook for about 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 hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
- Return to the skillet or wok, add the sauce, and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to thicken slightly.
- Add the chicken back to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes and enjoy over rice!
