Eosinophilic Esophagitis Friendly Classic General Tso's Chicken
Total time1 hr 5 min
Prep time25 min
Cook time25 min
4.5(20)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp shaoxing wine or dry sherry
- 1 tsp toasted sesame oil
- ½ tsp white pepper
For the coating
- ¾ cup cornstarch
- ¼ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking powder
- ½ tsp salt
- ⅓ cup cold water
For frying
- 3 cups neutral oil (such as vegetable or canola oil), for frying
For the sauce
- 3 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 tbsp toasted sesame oil
- 1 tsp chili-garlic sauce (such as sambal oelek)
- 1 tsp cornstarch
- ¼ cup chicken broth
For the stir-fry
- 1 tbsp neutral oil
- 6 dried red chilies (such as tien tsin or arbol), whole
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 scallions, white and light green parts cut into 1-inch pieces, dark green tops thinly sliced for garnish
For serving
- 1 tsp sesame seeds (optional)
- steamed white rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, Shaoxing wine, sesame oil, and white pepper. Toss to coat and let marinate at room temperature for 15 minutes.
- 2
In a separate bowl, whisk together the cornstarch, flour, baking powder, and salt. Add the cold water and stir until a thick, smooth batter forms. Add the marinated chicken and toss until every piece is evenly coated.
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