General Tso's Chicken
Around 40% fewer calories and significantly lower fat, chicken breast baked rather than deep-fried and the sauce sugar reduced by half, with the authentic sweet heat, garlic, and ginger punch of the classic.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g chicken breast into bite-sized pieces. Toss with 1 egg white, 2 tbsp cornflour, salt, and pepper until evenly coated. Mince 4 garlic cloves and grate 20g ginger. Mix soy sauce, rice vinegar, hoisin, and coconut sugar in a bowl. Slice 2 spring onions. Combine 1 tsp cornflour with 2 tbsp water.
Bake
Preheat oven to 220°C and line a tray with parchment. Spread chicken in a single layer and bake 18–20 minutes, turning once, until golden and cooked through. While chicken bakes, prepare sauce ingredients.
Bloom
Heat 1 tsp sesame oil in a wok over high heat. Add garlic, ginger, and 4 dried red chillies, stir 30 seconds until fragrant and oils release.
Simmer
Pour in the sauce mixture and bring to a simmer over medium-high heat. Add the cornflour slurry and stir continuously 1 minute until the sauce thickens and glosses.
Glaze
Add baked chicken to the wok and toss thoroughly to coat evenly in the thickened sauce, 1–2 minutes until all pieces glisten.
Plate
Transfer to a serving dish, scatter spring onions and toasted sesame seeds over the top, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.