General Tsos chicken

Name: General Tsos chicken
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Asian, Chinese
Ingredients: • 2 large egg whites; • 2 tablespoons coconut aminos (can sub regular soy sauce); • 1 tablespoon Chinese rice wine or dry sherry; • 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 inch pieces; For the Coating:; • 3/4 cup arrowroot flour (or cornstarch if no allergy); • 1/4 cup all-purpose flour gluten free: substitute GF flour (**Namaste/Pamela's all purpose, bob's red mill 1:1 all work); • 1/2 cup chicken stock; • 2 tablespoons Chinese rice vinegar; • 2 teaspoons sesame oil; • 2 tablespoons Chinese rice wine or dry sherry; • 3 tablespoons coconut sugar (or table sugar); • 2 teaspoons arrowroot; • 1 tablespoon cooking oil; • 2 large cloves garlic minced; • 2 teaspoons minced ginger; 4 small dried red chilies seeded and broken into pieces; • 3 green onions cut into 1 inch pieces; • High heat oil for deep frying (can be baked); 3 TB coconut aminos (big tree brand less salty) or can use low sodium soy sauce

5 steps

Prep:1hCook:1h

Crispy, sweet and spicy chicken.

Updated at: Thu, 17 Aug 2023 05:06:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories505.6 kcal (25%)

Total Fat13.7 g (20%)

Carbs48.7 g (19%)

Sugars15.3 g (17%)

Protein42.9 g (86%)

Sodium1294 mg (65%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2egg whites

large

2 tablespoonscoconut aminos

can sub regular soy sauce

1 tablespoonChinese rice wine

or dry sherry

1.5 poundsboneless skinless chicken breasts

cut into 1/2 inch pieces

¾ cuparrowroot flour

or cornstarch if no allergy

¼ cupall-purpose flour

gluten free : substitute gf flour (** namaste / pamela ' s all purpose, 1:1 all work

½ cupchicken stock

2 tablespoonsChinese rice vinegar

2 teaspoonssesame oil

2 tablespoonsChinese rice wine

or dry sherry

3 tablespoonscoconut sugar

or table sugar

2 teaspoonsarrowroot

1 tablespooncooking oil

2cloves garlic

large, minced

2 teaspoonsginger

minced

4dried red chilies

small, seeded and broken into pieces

3green onions

cut into 1 inch pieces

oil

high heat, for deep frying, can be baked

3 TBcoconut aminos

big tree brand less salty, or can use low sodium soy sauce

Instructions

Step 1

In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Marinate n fridge for 2-3 hours

egg whites2

coconut aminos2 tablespoons

Chinese rice wine1 tablespoon

boneless skinless chicken breasts1.5 pounds

Step 2

Combine the sauce ingredients and stir until the sugar and arrowroot are dissolved. Set aside.

chicken stock½ cup

Chinese rice vinegar2 tablespoons

sesame oil2 teaspoons

Chinese rice wine2 tablespoons

coconut sugar3 tablespoons

coconut aminos3 TB

Step 3

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the flour coating mixture (arrowroot and Gluten free flour), shaking off the excess.

arrowroot flour¾ cup

all-purpose flour¼ cup

Step 4

Working in batches, deep fry the chicken in oil heated to 375ºF until the chicken is cooked through, golden brown and crispy, about 3-4 minutes. Place the chicken on paper towels to drain.

oil

Step 5

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened. Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy.

sesame oil2 teaspoons