Gluten Free General Tso Chicken
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 people
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Calories
741 kcal
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Course
Main Course
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Cuisine
Chinese
Gluten Free General Tso Chicken
Description
This version of General Tso Chicken starts by tossing chicken breast chunks in a mixture of cornstarch, salt, and pepper to create a light, crisp coating when cooked. The chicken is pan-fried in canola oil until golden and cooked through. The sauce combines gluten-free soy sauce, rice vinegar, sriracha, honey, fresh garlic, fresh grated ginger, Chinese five spice, and red pepper flakes, crafting a flavorful blend of spicy, sweet, and savory notes.
Dried red chilies are added during cooking to impart additional heat and fragrance. The cooked chicken is then coated with the sauce, allowing it to thicken and cling to the pieces. Freshly sliced scallions are stirred in before serving, providing a mild onion flavor and a pop of color. Serving this dish over rice helps balance the spicy sauce.
The sauce's heat can be adjusted by reducing or omitting red pepper flakes and dried chilies. If dried chilies are unavailable, alternatives such as minced serrano or Thai chilies or additional red pepper flakes may be used to maintain spice level.
Ingredients
- 3 tbsp canola oil divided
- ¼ cup soy sauce gluten free
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 tbsp honey
- 1 tbsp garlic crushed, fresh
- 2 tsp ginger grated, fresh
- ½ tsp Chinese five spice
- 1 tsp red pepper flakes crushed
- 1 lb chicken breast sliced into large chunks, boneless, skinless
- ½ cup cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 8 chilies small, dried, red
- ¼ cup scallions sliced
Instructions
- In a medium bowl, whisk 1 tbsp canola oil with the soy sauce, rice vinegar, sriracha, honey, garlic, ginger, chinese five spice and red pepper flakes. Set aside.
- Combine the cornstarch, salt and pepper in a shallow bowl, then add the chicken pieces and toss to coat.
- Add the remaining 2 tbsp canola oil to a large skillet over medium-high heat.
- When the oil is hot, add the chicken and cook 4-5 minutes.
- Add the chilies, then pour the sauce over the chicken and cook 2-3 minutes.
- Add the scallions, cook for an additional minute, remove from the stove and serve over rice.
Notes
- This dish is notably spicy; reduce red pepper flakes and dried chilies to lessen heat.
- If dried red chilies are unavailable, substitute with extra red pepper flakes or minced fresh chilies like serrano or Thai for similar spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Serving | 4serving | |
| Calories | 741kcal | 37% |
| Carbohydrates | 68g | 23% |
| Protein | 55g | 110% |
| Fat | 28g | 43% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 2676mg | 112% |
| Potassium | 1534mg | 33% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 2205mg | 44% |
| Vitamin C | 269.9mg | 300% |
| Calcium | 65mg | 7% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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