I pretty much am the best wife ever in Cody’s eyes after this recipe, y’all. Asian is my husband’s fav cuisine, and this (though an americanized dish) is one of his favorites.
This healthier, Gluten Free version of the classic General Tso’s Chicken is going to definitely be a new go-to around here. You can for sure swap out GF flour for all-purpose if you’d like! Get your asian on, friends!
| Makes 2-3 servings
1 Lb of Chicken (the white meat strips or breasts)
2 Cups of all purpose flour (can work with a GF flour blend) + salt & pepper to season
2 eggs, beat
1.5 cup oil for frying (vegetable oil or olive oil)
1.5 Cups of jasmine rice
1 tsp ground ginger
1 tsp red chili flakes
3 cloves of minced garlic
3 TBSP rice vinegar
3 TBSP soy sauce or coconut aminos
2 tsp Hoisin sauce
4 TBSP brown sugar
1 TBSP corn starch
1/4 Cup water
***Lots of green onions for garnish
First, grab a wok or a large pan and heat your oil over medium/high heat.
While that’s going, cut up your chicken into about 2x2in chunks. Set aside.
Get a medium sized bowl and pour your flour and salt and pepper in it. Mix. Set aside. Grab another bowl and beat your eggs in it. Set aside.
When your oil is hot and your breading supplies are ready, we can begin frying up the chicken!
Working with only a few pieces of chicken at a time, First, coat your chicken in your flour blend. Then coat in egg blend. Then coat in flour blend a second time. Place coated chicken pieces in your hot oil and let cook on each side until your breading is golden brown (a couple of minutes each side). Repeat these steps until all of your chicken pieces are done.
For the sauce:
Grab a small saucepan and heat your brown sugar & water until simmering over medium high heat. Put the rest of your ingredients in and lower your heat to medium. Let simmer for 1-2 minutes or until mixture begins to thicken up.
Pour this over your chicken and coat gently and evenly. Serve over jasmine rice! (Cook rice per box instructions)
Give this dish a heavy garnish of green onions and devour!!!