General Tsao's Chicken (Gluten-Free)

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.

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!

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.

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.

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.