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- General Tsao's Chicken (Gluten-Free)
General Tsao's Chicken (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Chinese & Asian Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
½ teaspoon salt
1 egg
¾ cup + 1 tablespoon cornstarch, divided use
1 cup + 3 tablespoons vegetable oil, divided use
2 tablespoons chopped green onion
1 tablespoon fresh minced ginger
1 tablespoon fresh minced garlic
2/3 cup chicken stock
2 tablespoons gluten-free soy sauce
4 tablespoons sugar
Chinese hot oil to taste
1 tablespoon sherry
1 tablespoon white vinegar
Steamed broccoli
Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly.
Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.
Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (½ to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.
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4 Responses to "General Tsao's Chicken (Gluten-Free)"
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said this on
23 Apr 2008 11:03:10 AM PDT This is great! To make it taste like the Chinese restaurant just add red pepper flakes instead of the fire oil. increase the onions by 1 tbls and decrease the vinegar by 50% and the ginger by 25%. And if you can use potato starch rather than corn starch it's not only better for you but it is what the restaurants do too.
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said this on
25 Dec 2010 2:50:57 PM PDT Thanks for the recipe (which I will try out!). One stop is confusing to me....can you please clarify?
"Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly." I am not sure what I am adding the cornstarch to! The egg mix? Or the chicken? Thanks! |
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said this on
27 Dec 2010 2:23:22 PM PDT You would dip the chicken in the egg, then dip it in the cornstarch.
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said this on
02 Sep 2012 9:14:06 PM PDT This was my first Chinese recipe and it came together really well. I'll make it for my family this weekend.
I agree with Bradley about replacing the hot oil with red pepper and reducing the vinegar for a more 'Chinese-resteraunt' taste. I like ginger, so I left that the same. Next time I make this I will use much less than 3 tbsp oil in the final step, as this made the result too oily. Thanks for a great recipe. |