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    Scott Adams

    General Tsao's Chicken (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    1 pound boneless, skinless chicken breasts or thighs
    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.



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    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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    Guest Bradley Martin

    Posted

    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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    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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    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!

    You would dip the chicken in the egg, then dip it in the cornstarch.

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    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.

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    Love this recipe! I have celiac disease and I'm always craving those foods I can't have. This recipe really hits the spot. My boyfriend can have gluten but absolutely LOVES this recipe. He likes this recipe more than getting actual Chinese food and requests I make it often. I too used red pepper flakes, but left everything virtually the same. I don't usually measure anything, just do it by taste.

     

    Thanks for sharing such a fantastic recipe.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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