Skip the takeout and make your own General Tso’s potatoes and chicken recipe—it’s so easy!
Note: You can broil chicken if necessary but the oven temperature should crisp that skin!
Equipment
- Small pan
- Large casserole dish
- 2 1/2 lbs chicken leg quarters
- 1 lb broccoli crowns, cut into florets
- 1.5 lbs Little Potatoes
- 2 Tbsp vegetable oil
- 1/4 tsp crushed red pepper flakes
- (To taste) salt and pepper
General Tso's Sauce:
- 1 tsp vegetable oil
- 3/4 cup chicken broth, divided
- 1 Tbsp tomato paste
- 2 Tbsp soy sauce or gluten-free soy sauce
- 2 Tbsp rice wine vinegar
- 1 tsp sesame oil
- 3 Tbsp granulated sugar
- 4 cloves garlic, minced
- 1 tsp ginger, freshly chopped
Instructions
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Make the Sauce:
Add vegetable oil into a small pan over medium heat. When hot, stir in garlic and ginger. Cook for one minute, or until aromatic.
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Step 2
Stir in tomato paste and cook for 30 seconds, stirring constantly.
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Step 3
Add half of a cup of broth, soy sauce, vinegar, sesame oil, sugar, salt, pepper, and some red pepper flakes if desired. Bring to a boil and simmer for a couple of minutes.
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Step 4
Mix cornstarch with remaining broth and add to sauce. Simmer for 3 to 4 minutes. Remove from heat.
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Make the Potatoes:
Place potatoes in a microwave-safe bowl and cook on high for 5 minutes.
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Step 6
While potatoes are cooking, toss broccoli and potatoes with some oil.
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Step 7
Add potatoes to the bottom of a large casserole or baking dish. Add broccoli. Season with salt, pepper, and red pepper flakes if desired. Toss.
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Step 8
Add chicken evenly. Season again.
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Step 9
Pour sauce over top, spreading evenly. Place into 425 °F oven for 15 minutes. Stir potatoes and broccoli. Cook for another 10 to 20 minutes, or until chicken is cooked through and reaches 160 °F (may take more or less time depending on how small/large your chicken are).
