General Tso's Chicken

General Tso's Chicken. It is my favorite Chinese dish and I really missed going out for it at my favorite little Chinese restaurant. My mom was visiting last spring and we were craving General Tso's Chicken so I experimented in the kitchen and came up with this recipe. We both really liked it. You can add more or less pepper flakes and hot sauce to adjust the heat in this dish. I like mine just a little spicy so you can feel the tingle on the tongue but still taste the little bit of sweetness in the background. It isn't a dish I make often because I try to stay away from a lot of fried foods but I do treat myself to this dish once in a while...usually when my mom comes to visit...if I can wait that long! (Sorry mom....couldn't wait for you this time. I was really craving General Tso's Chicken!) You can also double the recipe and freeze the sauce to use at a future date to save time on a meal next time. (The sauce also tastes really good on baked chicken served over rice. Not traditional Chinese but it sure is delicious and a little healthier since you aren't frying!)

I usually get my chinese pepper sauce and sesame oil at either the Chinese Market or at the Military Commissary because the prices are less expensive but you can usually find these ingredients at most grocery stores. (If you don't have a gluten allergy then you can use regular ingredients)

General Tso's Chicken Recipe:
Sauce:

• 1 cup chicken broth (make sure it is gluten free if you have an allergy)
• 1/4 cup sugar (I used raw sugar but you can certainly use regular sugar.You can add more if you like yours a little sweeter)
• 6 tbs. Rice Vinegar
• 6 tbs. Hoisin sauce (I make my own because most are not gluten free, Recipe below)
• 4 tbs. sesame oil
• 4 tsp. corn starch
• 7 tsp. Chinese Hot sauce (more if you like it spicy or a little less if you like it mild. I use Sriracha Hot chili sauce)
• pinch of pepper flakes (if you like it spicy then feel free to add more)
• 2 green onions, chopped (additional for garnish if desired)
• 3 cloves of garlic, diced (or use 3 tsp. garlic in a jar)
• 2 tsp. fresh ginger grated (I prefer using fresh but use only 1 tsp. if using the dry spice)
• 1 shallot, minced, optional. (I add this because I usually have them on hand but you can leave this out and still get a good flavor. I wouldn't run to the store just for this ingredient)
• 1 carrot, shaved thin, optional (this is mainly for color - not flavor)

Chicken pieces:

• 2 pounds of chunked chicken (I prefer using boneless skinless breasts but you can use thighs)
• 2 eggs, beaten
• 2 cups of Rice Flour (if you don't have a gluten allergy then you can use regular flour)
• 1 tsp. Chinese 5 Spice (if you don't have this spice you can just leave it out. The main flavor comes from the sauce so this isn't a critical spice you need to have for this recipe)
• cooking oil

Hoisin Sauce:

• 4 tbs. soy sauce (I use Tamari gluten free brand)
• 2 tbs. creamy peanut butter
• 1 tbs. honey
• 2 tsp. vinegar (I use rice vinegar)
• 1/8 tsp. garlic powder
• 2 tsp. sesame oil
• 20 drops Chinese Hot pepper sauce (I use Sriracha hot chili sauce)

Combine all the ingredients together. I usually just double the recipe and store the leftover in the refrigerator for other uses. 

Brands I used

Instructions:
I usually make my sauce first so it can thicken while I am cooking my chicken. In 2 tbs. sesame oil: saute the green onions, garlic, ginger, shallot & carrot until slightly tender & set aside. Mix all remaining sauce ingredients together well and bring to a boil and cook for about 1 minute or until sauce starts to thicken, stir in the green onions, garlic, ginger, shallot & carrot. Set aside until chicken is cooked.

Combine the flour and Chinese 5 spice together. Dip the chicken pieces in beaten egg then into the flour/5 spice mixture. Fry in oil in a hot skillet or deep fryer until chicken coating is golden brown and inside of chicken is cooked through. Put onto paper towel to remove any additional grease. Spoon chicken onto a platter and pour sauce over top to coat. Gently stir with a spoon to coat chicken pieces. Top with additional chopped green onion or sesame seeds if desired for garnish. I serve with Calrose Rice (sticky rice) and a side of Oriental steamed veggies.

Dredging the chicken pieces in flour

Cooking the coated chicken pieces in hot oil

Up close view of General Tso's Chicken

Ready to eat!

Enjoy!
Tanja
Gluten Free Casually