General Tso's Chicken {No Deep Frying}
These 7 ingredients General Tso's chicken are crispy on the outside, tender and juicy on the inside, and coated in a sweet and spicy sauce.
Servings: 8
Equipment
Ingredients
Chicken Marinade
- 1.5 lb chicken thighs cubed
- 2 tbsp coconut aminos *
- 1/4 -1/2 tsp salt or to taste
- 2 tbsp Shaoxing Wine
- 1 tsp Chinese Five Spice
Chicken Coating
- 1 cup tapioca flour **
Sauce
- 3 cloves garlic minced
- 1 stalk green onion chopped
- 1 inch fresh ginger minced
- 5 Whole Dried Chili Pepper
- 1/4 cup coconut aminos *
- 1/4 cup water
- 2 tsp rice vinegar
- 2 tbsp sugar
- 2 tsp starch
Instructions
Marinating Chicken
- In a medium to large bowl, add cubed chicken thighs.
- Add coconut aminos, shaoxing wine and Chinese Five Spice and salt to taste.
- Let it marinade in the refridgerator for at least 30 mintues.
Coat the chicken
- Add 1 cup of starch to a big ziplocbag. Then add the chicken in.
- Close the ziploc bag. Shake the chicken continuously to seperate them into individual pieces and to cover each piece in starch evenly.
Cook the Chicken
- In a medium sized bowl, whisk together coconut aminos, vinegar, sugar, water and starch. Set aside.
- In a big non-stick pan, add 1/4 cup of cooking oil to have a thin to medium layer of oil. Heat the oil on medium to high heat for 30 - 45 seconds or until slightly shimemring.
- Add the flour coated chicken one to two pieces at a time. DO NOT dump the bag of chicken in the oil.
- Cook the chicken about 30 - 45 seconds or until golden brown then flip to the toher side.
- Transfer the cooked chicken to a paper towel lined plate. You may need to repeat these steps until all the chicken are cooked inside (165F internal temperature)
- Return to the same pan, heat 1 - 2 tbsp oil if there is not any left. Once the oil is shimmering, add in whole dried chili pepper. Gently stir until they are slightly black (this may take about 1 minute).
- Add in minced garlic, green onion, and ginger.
- Stir all the ingredients together for 30 - 45 seconds or until slightly brown.
- Stir the sauce before pouring in. Please pour the sauce in gently.
- Continue to stir as the sauce thickens. Then add in the cooked chicken.
- Combine until the chicken cubes are thoroughly coated with the sauce.
- Remove from the heat. Serve and enjoy!
Notes
*You can also use soy sauce. However, soy sauce is saltier than coconut aminos.
** Tapioca flour, arrowroot starch, and corn starch are interchangeable for this step. You can use any starch you have in hand to coat the chicken.
*** Every brand of Whole Dried Chili Peppers are different. I have linked the ones I used which is Mild Hot. They are not hot at all unless you break open the outside and let the seeds out.
See more tips under the "A few Final Notes" section in the blog post.