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General Tsao's Chicken (Gluten-Free)

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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5 Responses:

 
Bradley Martin
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Apr 2008 11:03:10 AM PST
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.

 
Linda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Dec 2010 2:50:57 PM PST
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!

 
admin
( Author)
said this on
27 Dec 2010 2:23:22 PM PST
You would dip the chicken in the egg, then dip it in the cornstarch.

 
Scott
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
02 Sep 2012 9:14:06 PM PST
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.

 
Madisen
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
17 Mar 2014 9:32:42 PM PST
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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