Nitrate & Nitrite Free Ginger General Tso's Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp tamari
- 1 tbsp rice vinegar
- ½ tsp ground ginger
- ½ cup cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup neutral oil (such as canola oil or vegetable oil), for frying
For the sauce
- ¼ cup tamari
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp tomato paste
- 1 tsp sesame oil
- ½ tsp crushed red pepper flakes
- 1 tbsp garlic-infused oil
- 1 tsp fresh ginger, finely grated
- 1 tbsp cornstarch
- 2 tbsp water
For serving
- 4 scallions, green tops only, thinly sliced
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the chicken pieces with 3 tbsp tamari, 1 tbsp rice vinegar, and ground ginger. Toss to coat and let marinate at room temperature for 15 minutes.
- 2
While the chicken marinates, whisk together the sauce ingredients in a small bowl: 1/4 cup tamari, maple syrup, 2 tbsp rice vinegar, tomato paste, sesame oil, and red pepper flakes. In a separate small bowl, stir the 1 tbsp cornstarch into 2 tbsp water until smooth, then stir this slurry into the sauce mixture. Set aside.
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