Description
gluten free baked general tsos chicken is perfect for when that favorite chinese food restaurant craving hits and you want to satisfy it without sacrificing your dietary restrictions or taste!
Ingredients
Units
Scale
- 3 medium to large sized chicken breasts cut into 1″ pieces
For Coating Chicken:
- 2 eggs
- 1/2 cup cornstarch
- 2 tsp salt
For Sauce:
- 2 tsp fresh ginger grated on microplane or chopped very fine (or ginger paste from the tube), sub 1 tsp powdered ginger if you want but fresh is best
- 2 cloves garlic (again I would use fresh, but in a pinch you could sub 1/2 tsp powder)
- 1/8 tsp red chili flake (doesn’t add a lot of kick, just good flavor, but still optional)
- 2 Tbsp tomato paste
- 2 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1/4 cup honey
- 1/3 cup broth (chicken, vegetable, or beef would all work)
- 1.5 Tbsp sesame oil (this really brings a distinct and delicious flavor so I wouldn’t sub it)
- nonstick cooking spray
- Scallions (green onions) for garnish
At the end to thicken sauce:
- 1 Tbsp cornstarch + 3 Tbsp cold water
Instructions
- Preheat oven to 375 degrees and line a sheet pan with a silicon baking mat or parchment paper.
- Cut up the chicken into 1 inch pieces.
- Beat 2 eggs in a shallow dish (I use a pie plate). In a different shallow dish (pie plate again for me) place 1/2 cup of cornstarch and 2 tsp kosher salt (1.5 tsp if using regular table salt).
- Dip the chicken pieces into the egg then in to the cornstarch mixture making sure to let the chicken pieces drip a little before placing them into the cornstarch. I like to use two sets of tongs for this (one for wet, one for dry) but feel free to use your hands. Just make sure you keep a wet hand and a dry hand or you will end up with battered fingers.
- Place the chicken pieces on a sheet pan lined with parchment paper or a silicon baking mat, spacing them evenly apart so they are not touching.
- Spray the chicken with nonstick cooking spray (just like you were coating a baking pan), then using tongs, turn the chicken pieces over and spray the other side. Place chicken into the 375 degree preheated oven for 7-8 minutes, then flip the chicken pieces and cook for another 6-8 minutes until chicken is cooked through (you could always take a piece out and cut it in half to check for doneness if you’re more comfortable with that).
- Make the sauce. whisk together 1/4 cup honey, 2 tablespoons soy sauce, 1/3 cup broth, and 1 tablespoon rice wine vinegar.
- Place 1.5 tablespoons sesame oil in the bottom of a small saucepan over medium heat and sauté 2 cloves of garlic, 2 tsp ginger, and chili flake in the oil for 30 seconds stirring constantly so it doesn’t burn. Turn the heat down if you need to. Add in the 2 tablespoons of tomato paste and stir constantly for one minute. WHISK in the broth mixture until smooth. The mixture should be simmering, not boiling. Note: Every stovetop is a little different, so turn down the heat when needed.
- Combine 1 tablespoon cornstarch with 3 tablespoons cold water and add this mixture to the sauce. Simmer until thickened (this should take 30 seconds max). Remove the sauce from the heat. Transfer chicken pieces to a large bowl or skillet and toss with the sauce. Use as little or as much sauce as you’d like.
Serve with cauliflower rice, brown or white rice, and/or any vegetable on the side.