The Have Your Cake and Eat It Too General Tso's Chicken

Transform your dinner routine with "The Have Your Cake and Eat It Too General Tso's Chicken," a lighter, baked twist on the takeout classic. Featuring crispy, oven-baked chicken thighs coated in a crunchy panko crust and tossed in a perfectly balanced sweet, tangy, and slightly spicy sauce, this recipe delivers indulgent flavor without the guilt of frying. Fragrant garlic, fresh ginger, and a touch of red pepper flakes elevate the sauce, while a final garnish of green onions and sesame seeds adds freshness and flair. Ready in just 45 minutes, this better-for-you dish pairs perfectly with steamed rice or veggies for an easy, healthier homemade alternative to takeout. Perfect for fans of Asian-inspired recipes, baked chicken dishes, and bold flavors!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless skinless chicken thighs
• 0.5 cup Cornstarch
• 2 large Eggs
• 1 cup Panko breadcrumbs
• 0.25 cup Soy sauce
• 3 tablespoons Rice vinegar
• 2 tablespoons Hoisin sauce
• 3 tablespoons Brown sugar
• 3 cloves Garlic
• 1 inch piece Fresh ginger
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Sesame oil
• 0.5 cup Water
• 1 tablespoon Cornstarch (for sauce)
• 2 stalks Green onions
• 1 tablespoon Sesame seeds
• 1 as needed Cooking spray

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly spray it with cooking spray.

Step 2

Cut the chicken thighs into bite-sized pieces, about 1-inch cubes, and set aside.

Step 3

Set up three separate bowls for breading: one with the cornstarch, one with the beaten eggs, and one with the panko breadcrumbs.

Step 4

Dredge each piece of chicken into the cornstarch, followed by the beaten eggs, and then coat with the panko breadcrumbs. Place the breaded chicken pieces onto the prepared baking sheet.

Step 5

Lightly spray the top of the chicken with cooking spray to help it crisp up in the oven. Bake for 20-25 minutes, flipping halfway through, until golden brown and cooked through.

Step 6

While the chicken bakes, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, and brown sugar.

Step 7

Peel and mince the garlic and ginger. In a medium saucepan, heat the sesame oil over medium heat and sauté the garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.

Step 8

Add the soy sauce mixture and water to the saucepan, stirring to combine. Bring to a gentle boil.

Step 9

In a small bowl, mix the tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the sauce, cooking for another 2-3 minutes until thickened. Remove from heat.

Step 10

Once the chicken is finished baking, transfer it to a large mixing bowl. Pour the sauce over the chicken and toss gently to coat.

Step 11

Garnish the chicken with chopped green onions and a sprinkle of sesame seeds. Serve immediately with steamed rice or your favorite vegetable side.

Nutrition Facts

Serving size	(1231.6g)

Amount per serving	% Daily Value*
Calories	1703.6

Total Fat 74.7g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 950.1mg	0%
Sodium 3906.4mg	0%
Total Carbohydrate 128.7g	0%
Dietary Fiber 5.9g	0%
Total Sugars 40.3g
Protein 133.1g	0%

Vitamin D 82IU	0%
Calcium 247.0mg	0%
Iron 11.5mg	0%
Potassium 1931.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 31.0%

Carbs: 29.9%