General Tso Chicken Casserole

Name: General Tso Chicken Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, patted dry with paper towels; 1½ cups (300 g) long-grain white rice, uncooked; 2½ cups (600 ml) low-sodium chicken broth; ½ cup (120 ml) soy sauce; ¼ cup (60 ml) rice vinegar; 3 tablespoons (45 g) packed brown sugar; 2 tablespoons (20 g) fresh ginger, minced; 6 cloves (30 g) garlic cloves, minced; 4 whole (8 g) dried red chilies (such as árbol or Calabrian), seeded and finely chopped; 1½ tablespoons (22 ml) toasted sesame oil; 2 tablespoons (16 g) cornstarch; 3 tablespoons (45 ml) water; 2 tablespoons (30 ml) vegetable oil; to taste salt; to taste freshly ground black pepper; 3 tablespoons (27 g) sesame seeds, white or mixed; 4 stalks (40 g) scallions (green onions), sliced into 1-inch pieces, white and green parts separated

From the MyKitchenBank Kitchen

A baked casserole combining tender chicken thighs with a vibrant General Tso sauce—tangy, slightly sweet, and layered with heat from dried chilies. Nestled in white rice and finished with sesame seeds and scallions, this one-dish meal delivers restaurant-quality flavors without the fuss of stir-frying.

Prep: 20 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 15 min
Makes: One 9×13-inch casserole (4 servings)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

2 lb (900 g) boneless, skinless chicken thighs, patted dry with paper towels
1½ cups (300 g) long-grain white rice, uncooked
2½ cups (600 ml) low-sodium chicken broth
½ cup (120 ml) soy sauce
¼ cup (60 ml) rice vinegar
3 tablespoons (45 g) packed brown sugar
2 tablespoons (20 g) fresh ginger, minced
6 cloves (30 g) garlic cloves, minced
4 whole (8 g) dried red chilies (such as árbol or Calabrian), seeded and finely chopped
1½ tablespoons (22 ml) toasted sesame oil
2 tablespoons (16 g) cornstarch
3 tablespoons (45 ml) water
2 tablespoons (30 ml) vegetable oil
to taste salt
to taste freshly ground black pepper
3 tablespoons (27 g) sesame seeds, white or mixed
4 stalks (40 g) scallions (green onions), sliced into 1-inch pieces, white and green parts separated

Equipment (6)

9×13-inch (23×33 cm) baking dish
Large ovenproof skillet or Dutch oven
Medium bowl
Whisk
Paper towels
Instant-read thermometer

Steps

Before you start

Preheat oven to 375°F (190°C)
Pat chicken thighs dry with paper towels for better browning
Have all sauce ingredients measured and ready
Use a 9×13-inch baking dish

1
Brown the chicken
- Heat vegetable oil in a large ovenproof skillet (12 inches) over medium-high heat.
- Season chicken thighs on both sides with salt and pepper.
- Once oil shimmers, place thighs skin-side down in the skillet.
- Brown for 4–5 minutes until the skin is deep golden, then flip and brown the other side for 3–4 minutes.
- Transfer chicken to a plate; do not fully cook through.
+ Show details− Hide details
Ready when: Chicken skin is deep golden brown on both sides
Tip: Don't skip browning—it develops the flavor foundation and renders some fat to cook the rice.
2
Build the sauce
- In a medium bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, minced ginger, minced garlic, and chopped dried chilies.
- In a small cup, mix cornstarch and 3 tablespoons water until smooth, then whisk this slurry into the sauce.
- Set aside.
+ Show details− Hide details
Ready when: Sauce is well combined with no lumps in the cornstarch slurry
Tip: Whisk the cornstarch slurry until completely smooth so it thickens evenly.
3
Layer rice and broth
- Pour off most of the fat from the skillet, leaving about 1 tablespoon.
- Stir the uncooked rice into the skillet and cook over medium heat for 2 minutes, stirring often, to lightly toast the grains.
- Pour in the chicken broth and stir well to combine with the rice.
+ Show details− Hide details
Ready when: Rice is lightly toasted and broth is evenly distributed
Tip: Toasting the rice in the fat adds depth and helps prevent sticking.
4
Pour sauce and nestle chicken
- Pour the General Tso sauce over the rice and broth, stirring gently to distribute it evenly.
- Nestle the browned chicken thighs skin-side up on top of the rice mixture, tucking them in partially so they cook with the rice steam.
+ Show details− Hide details
Ready when: Sauce is evenly mixed and chicken pieces are arranged on top
Tip: Keep chicken skin-side up for the best texture in the final dish.
5
Bake coveredOven 375°F / 190°C
- Cover the skillet tightly with a lid or aluminum foil.
- Transfer to a preheated 375°F (190°C) oven and bake for 35–40 minutes.
- The chicken should reach an internal temperature of 165°F (74°C), and the rice should be tender and have absorbed most of the liquid.
+ Show details− Hide details
Ready when: Chicken reaches 165°F internally; rice is tender and liquid is mostly absorbed
Tip: Check the liquid level at 30 minutes—if it's nearly gone, the rice may stick. Add a splash of broth if needed.
6
Uncover and finishOven 400°F / 205°C
- Carefully uncover the skillet (watch for steam).
- If there is excess liquid pooling around the rice, increase the oven temperature to 400°F (204°C) and bake uncovered for 5–8 minutes to evaporate it.
- The sauce should coat the rice and chicken, not be watery.
+ Show details− Hide details
Ready when: Sauce is syrupy and coats the rice; minimal liquid remains
Tip: This step ensures a thick, glossy sauce rather than a soupy casserole.
7
Rest and garnish
- Remove the skillet from the oven and let it rest, uncovered, for 5 minutes.
- Scatter sesame seeds and the white parts of the sliced scallions over the casserole, then top with the green parts.
- Serve directly from the skillet, or transfer to a serving dish.
+ Show details− Hide details
Ready when: Casserole has rested and is ready to serve
Tip: Add scallion greens just before serving so they stay fresh and bright.

Good to know

Tips

Seed the dried chilies to reduce heat and bitterness, but leave a few seeds if you like more punch.
For extra crispy skin on the chicken, uncover the casserole for the final 3–5 minutes of cooking after the rice is tender.
If your skillet is not ovenproof, transfer the browned chicken and rice mixture to the 9×13-inch baking dish before adding the sauce.
Toasting the rice grains before adding liquid prevents the starch from turning gluey and adds a pleasant nutty flavor.

Make ahead

Prepare the sauce up to 4 hours ahead and refrigerate in an airtight container. Brown the chicken and layer the rice and broth up to 2 hours ahead, cover, and refrigerate. Add the sauce just before baking. This allows you to pop the casserole straight into the oven when you're ready to cook.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of broth, stirring occasionally, until warmed through (about 10 minutes), or cover and microwave in 1-minute intervals until hot. The casserole can be frozen (minus the garnish) for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

dried red chilies (such as árbol or Calabrian) → 1½ teaspoons crushed red pepper flakes. Use half the amount because flakes are more concentrated; the heat will be sharper and less nuanced.
rice vinegar → White vinegar or apple cider vinegar. Use the same amount; white vinegar will be slightly sharper and cider vinegar slightly sweeter. Adjust to taste.
long-grain white rice, uncooked → Brown rice or jasmine rice. Brown rice will take 5–10 minutes longer to cook; add ¼ cup more broth and check at 45 minutes. Jasmine rice is a direct swap for a more fragrant dish.
boneless, skinless chicken thighs → Chicken breasts or a mix of breast and thigh meat. Breasts will be leaner and cook slightly faster (35–38 minutes); check temperature at 32 minutes. Thighs remain the most flavorful choice.