Gluten-free General Tso's Chicken
This is a great and easy to prepare Chinese dish that is made gluten-free with the use of a wheat and gluten-free soy sauce. I often add a little orange zest to the sauce for some extra flavor. This is a great weekend favorite with the kids.
This is a great and easy to prepare Chinese dish that is made gluten-free with the use of a wheat and gluten-free soy sauce. I often add a little orange zest to the sauce for some extra flavor. This is a great weekend favorite with the kids.
- 3 eggs beaten
- 3 tbsp sugar
- 2 lbs boneless chicken thighs cubed
- 1 tbsp canola oil
- 1/2 cup plus 2 tsp cornstarch
- 5 dried pepper pods
- 3 tbsp rice vinegar (unseasoned)
- 4 tbsp rice wine
- 6 tbsp soy sauce, wheat and gluten-free
- 1 tsp orange zest (optional)
- 6 green onions sliced, with the green and white parts separated.
- Carbohydrate 13.6441041666667 g
- Cholesterol 654.243889033333 mg
- Fat 20.784153889 g
- Fiber 1.55999994277954 g
- Protein 46.5799669016667 g
- Saturated Fat 5.57677456666667 g
- Serving Size 1 1 Serving (394g)
- Sodium 314.8164794 mg
- Sugar 12.0841042238871 g
- Trans Fat 3.25008810033333 g
- Calories 441 calories
Step-by-step
- In a large bowl, throughly mix the 1/2 cup of cornstarch and the eggs.
- Whisk until smooth.
- Add 1 tbsp canola oil, and mix until incorporated.
- Add the cubed chicken thighs, and toss to coat.
- In a small bowl, prepare the sauce mixture by combining the 2 tsp of cornstarch with the wine, vinegar, sugar and gluten-free soy sauce.
- Add the orange zest if using.
- Set aside.
- In a wok, heat 1-2 inches of peanut oil (or alternatively, canola oil) to medium heat (350-400F).
- Fry the coated chicken in small batches enough to cook the chicken through.
- Remove the chicken to absorbent paper and allow to stand.
- Leave 1 to 2 tbsp of oil in the wok.
- Add the pepper pods and white parts of the green onions to the oil, and stir fry briefly.
- Return the chicken to the wok, and stir fry until crispy brown.
- Add the sauce mixture to the wok, tossing over the heat until the sauce thickens into a glaze (1-2 minutes).
- Garnish the chicken with the sliced green onion, and serve immediately.
- Serves 6, along with steamed broccoli and rice.
Replacing standard soy sauce with a dedicated wheat-free alternative prevents unwanted gluten development without sacrificing the savory depth required for the dish. Whisking cornstarch directly into beaten eggs creates a viscous batter that clings tightly to cubed chicken thighs. Maintaining frying oil between 350 and 400 degrees Fahrenheit ensures the poultry crisps externally before the interior dries out. Fry these proteins in small batches to prevent the oil temperature from dropping precipitously. Reserve precisely one to two tablespoons of oil in the wok before aromatics go in. Dried pepper pods and the white segments of green onions require only brief high-heat exposure to release their essential oils into the pan. Pouring the liquid sauce mixture over the hot, crisped chicken triggers instant gelatinization of the starches. Tossing this combination for one to two minutes transforms the thin liquid into a glossy, clinging coating. Sugar provides the necessary caramelization foundation while rice vinegar balances the sweetness with sharp acidity.
