One Pan General Tso’s Chicken

You love my baked General Tso’s chicken, so obviously, I had to make a faster one. This one pan General Tso’s chicken is sticky, saucy, and on the table in about 30 minutes.

Why This Recipe Belongs In Your Rotation

It’s actually one pan! Searing the chicken first, then adding the sauce in the same pan, means better flavor and fewer dishes!
30 Minutes! You read that right! You get restaurant-quality chicken in just 30 minutes!
Perfect Sauce! Sweet, savory, and a little tangy, with just enough heat. And it perfectly clings to the chicken.

One Pan General Tso’s Chicken Ingredients

Overhead shot of labeled general Tso's chicken ingredients.

Cornstarch: Shake off any excess before browning the chicken.
Oil: Cooking the chicken in batches helps to ensure even cooking. Add more oil as needed throughout the cooking process.

Overhead shot of labeled sauce ingredients.

Red Pepper Flakes: Add more or less to customize your spice level!
Rice Vinegar: Rice wine vinegar also works well in this recipe.
Cornstarch: Adding cornstarch to the sauce helps thicken it and coat the chicken.

How to Make General Tso’s Chicken

This one-pan General Tso’s chicken dish will be a lifesaver! No oven needed! You can serve it over rice or noodles, or keep it easy with fried rice or broccoli on the side!

Coat the Chicken in an Egg: Cut the chicken breast into bite-sized pieces and place in a large bowl. Crack an egg on top of the chicken and massage it in with your hand to coat the chicken.
Coat with Cornstarch: Transfer the chicken to a ziplock bag, then add the cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
Cook: In a large skillet or wok over medium heat, add the vegetable oil. Working in batches, add the coated chicken and cook for 7-8 minutes until browned and no longer pink. Remove the chicken from the pan and set it aside.
General Tso’s Sauce: In a medium bowl, whisk together the hoisin sauce, soy sauce, brown sugar, minced garlic, rice vinegar, sesame oil, ground ginger, and crushed red pepper.
Simmer the Sauce: Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Stir occasionally.
Combine the Chicken and Sauce: Add the chicken and toss to coat, then cook for 2-3 minutes and enjoy over rice! Garnish one pan of General Tso’s chicken with sliced green onions and additional red pepper flakes, if desired.

Cubed chicken in a bowl with a cracked egg.

Egg washed chicken in a ziplock bag covered in cornstarch.

One Pan General Tso’s Chicken

Sticky, saucy General Tso’s chicken made in one pan and ready in about 30 minutes! Big takeout flavor with barely any cleanup!

Course Dinner

Cuisine Asian American

Keyword 30 minute meal, general tso’s chicken recipe, one pan chicken, one pan general tso’s chicken recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings Servings

Calories 861kcal

Author Alyssa Rivers

Ingredients

Chicken

2 pounds boneless skinless chicken breasts cut into one-inch cubes
1 large egg
1 cup cornstarch
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
sliced green onions optional for garnish

Instructions

Cut 2 pounds boneless skinless chicken breasts into bite-sized pieces and place in a large bowl. Crack 1 large egg on top of the chicken and massage it in with your hand to coat the chicken.
Transfer the chicken to a ziplock bag. Add 1 cup cornstarch, seal the bag, and toss to coat each chicken piece well. Add cornstarch if needed.
In a large skillet or wok over medium-high heat, add ⅓ cup vegetable oil. Working in batches, add the coated chicken and cook for 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 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, and 1 teaspoon crushed red pepper.
Returning to the skillet or wok, add the sauce and bring it to a simmer while stirring. Let it simmer for 2-3 minutes to help slightly thicken the sauce. Add the chicken and toss to coat.
Add the chicken and toss to coat. Cook for 2-3 minutes and enjoy over rice! Garnish with sliced green onions and additional red pepper flakes, if desired.