Name: Baked General Tso's Chicken
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

Baked General Tso's Chicken

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