|General Tso's Chicken - Gluten Free Recipe|
General Tso’s Chicken is a popular favorite on Chinese take-out menus everywhere. It was one of my favorites before beginning my gluten free lifestyle. Since the original version is usually made with flour, it's a nightmare for someone with celiac disease.
But beyond that, with the chicken being deep fried it isn’t the best choice on the menu for someone trying to watch what they eat. In this lightened up gluten free version, I’ve used an oven fried method for the chicken before tossing those crispy pieces into the flavorful sauce with very little fat.
When you serve this with some broccoli and rice, this is a really well rounded meal. You won’t miss anything about the original version once taste this old favorite. .
- 1 lb chicken breast, cut into 1 inch pieces
- 1 egg, beaten
- 1 cup gluten free Bisquick
- 1 tbsp paprika
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp peanut oil or vegetable oil
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 2 scallions, cut into 1 inch pieces, (more for garnish)
- 3 cups broccoli florets
- 1 cup gluten free chicken broth
- 2 tsp cornstarch
- 2 tbsp honey
- 2 tbsp duck sauce
- 2 tbsp rice wine vinegar or white vinegar
- 1 tbsp gluten free soy sauce
- 1 tbsp Asian hot sauce, optional
- sprinkle of chili flakes, optional
- Preheat the oven to 450°F or 205 °C and line a baking sheet with foil that’s been heavily sprayed with nonstick spray (gluten free).
- In a medium bowl stir together the Bisquick, paprika, salt, and pepper. In another medium bowl mix the chicken together with the beaten egg.
- Place a few pieces of chicken at a time into the dry mixture and toss them around to get them well coated then place them onto the prepared baking sheet. Repeat the process until all the chicken is coated then spray them heavily on top with nonstick spray and bake them for 15 - 18 minutes or until they’re golden brown.
- For the sauce, in a medium bowl add the cornstarch to the chicken broth and mix them together until there are no lumps. Add the honey, duck sauce, soy sauce, vinegar, hot sauce and chili flakes then stir to combine and set aside.
- For the broccoli you can either steam it or toss it into boiling water for just a few minutes so that it maintains its crispness.
- When the chicken is done remove it from the oven and set it aside. In a large skillet or wok over a medium high heat add the oil, garlic, ginger, and scallions to the pan and stir fry them for about 2 minutes.
- Before adding the sauce to the pan, stir it well since the cornstarch has a tendency to sink to the bottom. Add the sauce to the pan and bring it up to a boil. As the liquid reaches a boil it will darken and thicken significantly.
- Add the cooked chicken pieces and stir until they are well coated. Serve it with the broccoli and cooked rice. Garnish with scallions, chili flakes and sesame seeds if desired.