Gluten-Free General Tso’s Chickenby Michael Wards
Today’s blog post was written by our amazing Kitchen Manager, Clayton Jewell. Learn more about Clayton here.
While attending The Culinary Institute of America, my Cuisines and Cultures of Asia instructor, Shirley Shuliang Cheng, always reminded her students that G.G.S. (garlic, ginger, and scallion) are the three staple ingredients of Asian cooking. This acronym made such an impression that it has stuck with me ever since!
When cooking for our Personal Chef clients, we always make sure to take dietary restrictions into account. This General Tso’s Chicken recipe combines inspiration from the traditional dish with some heart-healthy alterations. The result? A gluten-free, lower-sodium version that’s just as delicious as the original, minus the guilt.
Gluten-Free General Tso’s Chicken
All It Takes
For the Chicken:
- 1 lb. chicken tenderloins (or breast), sliced into ¼-inch pieces
- 1 egg, whisked
- 1 cup tapioca flour
- Salt and pepper, to taste
- Coconut oil
For the Sauce:
- 2-inch piece ginger root, finely minced
- 4 large garlic cloves, finely minced
- 4 Tbsp. coconut or rice vinegar
- 4 Tbsp. Coconut Aminos
- 2 Tbsp. unfiltered apple cider vinegar
- 1 Tbsp. Tamari (gluten-free soy sauce)
- 2 tsp. gluten-free hoisin sauce
- ½ cup chicken stock
- 2 ½ Tbsp. raw honey
- 1 Tbsp. dry sherry
- 1 Tbsp. tapioca flour
- ½ tsp. sesame oil
- ½ tsp. sea salt
- Crushed red pepper flakes, to taste; or, substitute with 1 Tbsp. Sriracha
- ½ tsp. Chinese five spice
- ½ tsp. kosher salt
- ½ tsp. finely ground black pepper
- ¼ cup scallions, sliced
- Sesame seeds for garnish
For the Slurry:
- 2 Tbsp. tapioca flour
- 2 Tbsp. hot water
Let’s Get Cooking
- For the chicken: Heat the coconut oil over medium-high heat in a 12-inch sauté pan or wok. Toss the sliced chicken in salt, pepper, and tapioca flour. When the oil is hot, add the chicken and cook 5-6 minutes. Remove the chicken from the pan with a slotted spoon and place on a paper towel-lined plate to remove the excess oil.
- For the sauce: In a medium bowl, whisk all of the sauce ingredients together, except the scallion and sesame seeds. Add your sauce mixture into the same sauté pan or wok as the chicken over medium-high heat.
- For the slurry: In a small bowl, whisk together the tapioca flour and hot water. Once the sauce mixture is heated through, add the slurry and whisk vigorously.
- When the sauce starts to thicken, immediately remove it from the heat, and stir in your chicken and scallion.
- Garnish with toasted sesame seeds and serve over brown or cauliflower rice.
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