Description
We make General Tso’s Chicken ourselves in order to get a gluten free version of this classic sweet and spicy Chinese restaurant dish.
Ingredients
Units
Scale
- 1 lb Chicken Thighs cut into cubes
- 1 cup Mirin
- 1/4 cup Tamari
- 1 cup Gluten Free Flour
- 1 Tbls Salt
- Vegetable Oil For Frying
- 1/2 Tbls Water
- 1/2 Tbls Cornstarch
- 1/4 cup Tamari
- 1/4 cup Mirin
- 1/4 cup Rice Vinegar
- 3 Cloves Garlic, minced
- 1 tsp Ginger, grated
- 1/2 cup Red Chile Pods
- 1/4 cup Sugar
- 1/4 cup Sliced Green Onions for garnish
Instructions
- Combine 1 cup mirin and 1/4 cup tamari in a medium mixing bowl. Add the chicken and stir. Cover and let marinate in the refrigerator for one hour. Then strain the chicken pieces to remove any excess liquid.
- Combine 1 cup of gluten free flour with 1 tablespoon of salt in a medium size bowl. Add the chicken pieces and stir to coat thoroughly.
- Heat 1/2 inch of oil in a heavy skillet to 350°. When the oil is hot put a layer of chicken pieces in the pan and cook, stirring occasionally for 5 minutes until golden. Remove the pieces to a paper towel to drain. Let the oil come back up to 350° and cook another batch of chicken pieces. Repeat as necessary until all the chicken is cooked.
- In a small bowl combine 1/2 tablespoon of cornstarch and water. Mix together well so there are no lumps.
- In a one cup measuring cup mix together 1/4 cup each of tamari, mirin and rice vinegar.
- Heat a small amount of olive oil in a skillet. When the oil is hot add the garlic and ginger. Let cook for 30 seconds and then add the red chiles. Pour in the liquid mixture and add the 1/4 cup of sugar. Bring this to a strong boil and then stir in the cornstarch slurry. Continue stirring as the sauce boils and thickens.
- Add the chicken to the sauce and stir to coat thoroughly. Garnish with green onion slices.
Notes
You can add some chile flakes if you prefer a little more spice.
Cauliflower rice is a nice substitute for rice. We have also cooked carrots and added to the dish.
