Foodie Friday: {Gluten-Free} General Tso's Chicken
Author: Jackie Ourman
Recipe type: Main Dish
Cuisine: Chinese
Ingredients
3 boneless chicken breasts, cut in 1" cubes
1 egg
salt and pepper to taste
cornstarch, as needed for dredging
canola oil, for frying
5 scallions, sliced ½" pieces from bottom up to about 1-2" from the top
2 cloves garlic, lightly smashed
1 head of broccoli florets, steamed or blanched in hot salted water, shocked in ice water and reserved
2 T gluten-free soy sauce (tamari)
1½ T sherry or Shoaxing wine
2 tsp rice vinegar
1 T ginger, minced
2 garlic cloves, minced
2 tsp sugar
2 tsp molasses (or honey)
1 tsp almond butter (you can sub peanut or sunbutter)
¼-1/2 tsp crushed red chili peppers (adjust more or less for heat)
Instructions
Prep a large frying pot with canola oil (about ⅓ up) and heat to approximately 350 degrees
Whisk egg in a bowl and add chicken, season with salt and pepper and refrigerate for about 15-20 minutes
In the meantime, steam or blanch broccoli florets and prepare sauce
Combine soy sauce, wine, vinegar, ginger, minced garlic, sugar, molasses, almond butter and crushed red chili peppers in a small bowl and whisk together
Prep a bowl with cornstarch and dip chicken in to coat, shaking off any excess
Place coated chicken in frying oil gently, in batches
Cook, tossing frequently, until very lightly golden and just cooked through (about 5-7 minutes
Remove chicken to a napkin-lined pan to drain excess oil
Heat a large wok on high heat
Add about 2-3 Tablespoons of canola oil and swirl to coat the sides of the wok
Add scallions, smashed garlic cloves and toss in the wok until just starting to brown
Add chicken, broccoli and sauce. Toss continuously until sauce starts to bubble, and reduce and chicken slightly caramelizes (you can add a bit of water if it reduces too fast)
Plate and serve immediately. Enjoy!
Recipe by Jackie Ourman at https://jackieourman.com/foodie-friday-gluten-free-general-tsos-chicken/