General Tso’s Chicken

By Karenna

Ingredients

• The Sauce
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, minced
• 1-2 dried bird's eye chili pepper, crushed
• 3 tbsp date paste
• 1 tbsp toasted halzelnut or almond butter
• 1 1/2 cups water
• 1/4 cup + 1 tbsp rice vinegar
• 1/4 cup + 2 tbsp coconut aminos
• 2 tsp sesame oil
• 1 tbsp coconut oil
• 3 tbsp arrowroot flour
• 1/2 tsp Chinese 5 spice
• 1/4 tsp salt
• 1/4 tsp black pepper
• The Chicken
• 750 g boneless, skinless chicken breasts
• 3 large egg whites
• 1 cup arrowroot flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• Deep Frying
• 1 cup coconut oil for frying
• Garnish
• 2 green onions, thinly sliced (to garnish)
• 1 birds eye chili pepper, thinly sliced

Details

Adapted from thehealthyfoodie.com

Preparation

Step 1

1.The previous night, place your chicken to soak in a solution made of 2 cups of water and 2 teaspoons of salt. While this step is entirely optional, I strongly recommend it as it will make your chicken extra tender and tasty.

2.To make the sauce, combine all the ingredients in your food processor and process until smooth. Transfer to a medium saucepan and bring to the boil over medium high heat. Stir until the sauce turns darker and has thickened, about 3-4 minutes. Kill the heat, cover and set aside.

3.Remove chicken from salted solution and pat dry. Cut the breasts into 1 to 1½ inch chunks.

4.Whisk the egg whites in a shallow dish until foamy.

5.Combine arrowroot flour, coconut flour and baking soda in a separate shallow dish. Use a whisk to make sure the ingredients are well combined.

6.Toss half the chicken into the foamy egg whites until well-coated, and then dredge the chicken in the flour mixture, making sure all sides are coated. Transfer chicken to a plate and repeat with remaining chicken.

7.Heat oil in a large wok until it registers about 340ºF. Fry the chicken in 2 or 3 batches until golden brown, about 3 minutes, turning pieces over halfway through cooking. Transfer cooked chicken to a paper towel-lined baking sheet to drain.

8.Re-warm the sauce over medium heat until bubbling. Add the chicken pieces and toss to coat.

9.Transfer to serving dish and garnish with sliced green onions and chili peppers.

10.*Strain coconut oil through a fine mesh sieve lined with a paper towel and save for cooking.