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!
- 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
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.
Stir in tomato paste and cook for 30 seconds, stirring constantly.
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.
Mix cornstarch with remaining broth and add to sauce. Simmer for 3 to 4 minutes. Remove from heat.
Make the Potatoes:
Place potatoes in a microwave-safe bowl and cook on high for 5 minutes.
While potatoes are cooking, toss broccoli and potatoes with some oil.
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.
Add chicken evenly. Season again.
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).