Lower Fat Baked General Tso's Chicken
"This one is from the Rock Recipes website. It cuts fat and calories by baking the breaded chicken instead of frying it. This would also make a great sauce for grilled chicken wings."
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
CHICKEN
- 3 lbs boneless chicken thighs or 3 lbs boneless skinless chicken breasts, cut in strips
- 1 egg
- 2 tablespoons water
- 1 cup flour
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 3 tablespoons ground ginger
- 2 teaspoons salt
-
SAUCE
- 4 tablespoons soya sauce
- 4 tablespoons rice wine vinegar (white wine vinegar is fine in a pinch)
- 1⁄4 cup water
- 2 tablespoons toasted sesame seed oil
- 2 tablespoons hot chili paste (use (to taste) or 2 tablespoons hot chili sauce, if you don't like it very hot (use (to taste)
- 1⁄2 teaspoon salt
- 2 teaspoons cornstarch
- 3 minced garlic cloves
- 3 tablespoons freshly grated ginger
- 1 cup sugar
- 1⁄4 cup water
- rice (for serving)
directions
- Whisk together egg and 2 tbsp water to make an egg wash.
- Combine flour, black pepper, cayenne pepper, ground ginger and salt in a shallow dish.
- Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
- Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
- Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
- While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
- In a small bowl, combine soy sauce, rice wine vinegar, 1/4 c water, toasted sesame seed oil, hot chili paste, salt, corn starch, garlic and ginger. Set aside.
- In a medium saucepan, combine sugar and 1/4 c water.
- Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel.
- When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
- Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
- Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.
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RECIPE SUBMITTED BY
PSU Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
