Description
Enjoy this classic Chinese-American dish, reimagined for a gluten-free diet. Crispy baked chicken is coated in a sticky, sweet, tangy, and subtly spicy sauce.
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large egg white
- 1/4 cup cornstarch
- 1/4 cup gluten-free all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the General Tso’s Sauce:
- 1/2 cup gluten-free soy sauce or tamari
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar (or brown sugar)
- 2 tbsp gluten-free hoisin sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 – 1 tsp red pepper flakes (adjust to taste)
- 1/2 cup water or chicken broth
- 1 tbsp cornstarch (for slurry)
- 2 tbsp cold water (for slurry)
- For Serving (Optional):
- Cooked white or brown rice
- Sesame seeds
- Sliced green onions
Instructions
- 1. Prepare Chicken & Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat chicken pieces dry. In one bowl, whisk egg white. In another, combine cornstarch, GF flour, salt, and pepper. Dip chicken in egg white, then dredge in flour mixture. Place in a single layer on the baking sheet.
- 2. Bake Chicken: Bake for 20-25 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F / 74°C).
- 3. Make the Sauce: While chicken bakes, whisk together GF soy sauce, rice vinegar, sugar, hoisin, ginger, garlic, red pepper flakes, and water/broth in a saucepan. Bring to a simmer over medium heat.
- 4. Thicken Sauce: In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry. Slowly whisk slurry into simmering sauce. Cook, stirring, for 1-2 minutes until sauce thickens and becomes glossy. Remove from heat.
- 5. Combine & Serve: Transfer baked chicken to a large bowl. Pour sauce over chicken and toss gently until evenly coated. Serve immediately over rice, garnished with sesame seeds and green onions if desired.
- Prep Time: 20 mins
- Cook Time: 30 mins