In my family we love Chinese food. And there is a really good Chinese take out place just a couple blocks from our house…but as with most take out, it isn’t gluten-free. General Tso’s Chicken is a family favorite so as usual I searched Google for a recipe. The one I went with looked good and I needed to make a trip to an Asian grocery store anyway (rice flour, tapioca starch and potato starch are way cheaper there). In addition to the chicken we had fried rice and spring rolls (if anyone is interested in either of these recipes let me know). Even though this was more work than I wanted for Chinese food (Isn’t Chinese food supposed to be for nights you just want to pick something up?), it was definitely tasty. So, while I won’t be going to the effort to make this on a regular basis, I will be keeping it on hand for special occasions.
- 1lb boneless skinless chicken breasts (cut into 1” chunks)
- 5 dried red chili peppers + cayenne pepper
- 3 scallions (sliced)
- 3 eggs (beaten)
- ½ cup cornstarch
- oil (for frying)
- 5 tablespoons rice vinegar
- 6 tablespoons sugar
- 6 tablespoons Wheat Free Tamari
- 4 teaspoons cornstarch
- In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
- To make the sauce: in a small bowl combine rice vinegar, soy sauce, sugar and cornstarch. Mix well and set aside.
- Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
- Add 1-2 tablespoons of oil to your wok (I just used a big skillet). Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
- Add sauce mixture to the wok and cook, stirring until the sauce becomes thickened and bubbly. Taste the chicken, if not spicy enough add a pinch of cayenne pepper. Garnish with scallions and serve.