Chicken & Poultry
General Tso's Chicken (Gluten-Free, Sugar-Free)
Double-frying the chicken pieces — once to cook through, once to crisp — is the classic technique that keeps takeout-style fried chicken crunchy even after it's coated in sauce.
Ingredients
- 1.5 lbs chicken thighs, cubed
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup avocado oil for frying
- 1/4 cup tamari
- 2 tbsp rice vinegar
- 2 tbsp allulose
- 1 tbsp tomato paste
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 tsp red pepper flakes
Method
- 1
Toss chicken with cornstarch, dip in beaten egg, then toss in cornstarch again for a double coat.
- 2
Heat avocado oil in a skillet over medium heat and fry the chicken in batches 4-5 minutes until cooked through but pale, then remove.
- 3
Increase heat to medium-high and fry the chicken again, in batches, 2-3 minutes until deeply golden and crisp — this second fry, the classic double-fry technique, is what keeps the chicken crunchy even once it's tossed in sauce.
- 4
In a separate pan, whisk tamari, rice vinegar, allulose, tomato paste, garlic, ginger, and red pepper flakes, simmering 2-3 minutes until slightly thickened.
- 5
Toss the twice-fried chicken in the sauce just before serving so it stays crisp.