Take a takeaway favorite to your own kitchen and make it your own with this fantastic recipe. I always enjoy General Tso’s chicken where there’s one available in a Chinese takeaway or restaurant. Here, with this recipe, you can make it in your own kitchen. We think you will want to make it more than once, because it tastes that good!
2 cups coconut oil, for frying
32oz (2lbs) (about 24) chicken drumettes and/or wings
Fine sea salt and ground black pepper
- FOR THE SAUCE
½ tsp toasted (dark) sesame oil
¼ cup chicken bone broth
3 tbsp coconut vinegar or unseasoned rice vinegar
2 ¼ tsp wheat-free tamari, or 3 tbsp coconut aminos
3 tbsp Swerve confectioners’- style sweetener
¼ cup chopped scallions
3 small dried chiles, chopped
¼ tsp guar gum (optional, for thickening)
Sliced scallions, green part only, for garnish (optional)
Crushed red pepper, for garnish (optional)
- In a 4-inch-deep (or deeper) cast-iron skillet over medium heat, heat the oil to 180°C/350°F. The oil should be 3 inches deep; if necessary, add more. Fry 6 drumettes or wings at a time for 8 minutes, or until golden brown on all sides and cooked through. Place the fried chicken on a platter and season with salt and pepper. Repeat with the rest of the chicken.
- Make the sauce:
In a small saucepan over medium-high heat, combine the sesame oil, broth, vinegar, tamari, sweetener, scallions, and chiles. If using, sift in the guar gum and whisk until well combined. Cook for 3 to 5 minutes, or until the sauce has thickened. Take the pan off the heat.
- Serve the chicken with the sauce on the side. If desired, garnish with scallions and crushed red pepper. Refrigerate the chicken and sauce separately in airtight containers for up to 4 days. Place the chicken in a preheated 190°C/375°F oven for about 5 minutes to reheat.