Baked General Tso Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 -3 pounds boneless chicken thighs or breasts, cut in strips1 egg + 2 tbsp water whisked together to make an egg washCombine1 cup flour½ tsp black pepper¼ tsp cayenne pepper3 tbsp ground ginger2 tsp saltIn a small bowl, mix together4 tbsp soya sauce4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)¼ cup water2 tbsp toasted sesame seed oil2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)½ tsp salt2 tsp corn starch3 cloves minced garlic3 tbsp freshly grated gingerSet this mixture asideIn a medium saucepan boil together1 cup sugar¼ cup water
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.
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. (Careful: This mixture is very hot!)
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.
Serving Size: Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GENNIFER_C.
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.
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. (Careful: This mixture is very hot!)
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.
Serving Size: Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user GENNIFER_C.
Nutritional Info Amount Per Serving
- Calories: 409.5
- Total Fat: 7.6 g
- Cholesterol: 120.8 mg
- Sodium: 521.2 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 0.9 g
- Protein: 40.9 g
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