Serves: 4
This recipe uses precise decimal and weight measurements to create a perfectly crispy, oven-baked chicken coated in a savory and sweet paleo-friendly sauce.
Ingredients
For the Chicken:
• 1.5 lbs (24 oz / ~680 g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 0.25 cup (approx. 1.1 oz / 31 g) tapioca or arrowroot flour
• 5 cups (approx. 17 oz / 480 g) almond flour
• 3 large eggs, whisked
• Coconut oil, for greasing
For the General Tso’s Sauce:
• 1.67 cups Chicken Broth or Stock
• 0.33 cup Paleo Soy Sauce (or coconut aminos)
• 0.25 cup Paleo Apricot Jam
• 3 tbsp Paleo Hoisin Sauce
• 2 tbsp (approx. 0.55 oz / 16 g) tapioca or arrowroot starch
• 2 tsp coconut oil
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 0.25 tsp red pepper flakes
Instructions
1. Prepare the Oven and Chicken: Position a rack in the upper-middle of your oven and preheat to 475°F (245°C). Line a large, rimmed baking sheet with foil, place a wire rack on top, and grease the rack with coconut oil. Pat the chicken pieces completely dry.
2. Set Up Breading Station: Arrange three shallow dishes. In the first, place the 0.25 cup (31 g) of tapioca/arrowroot flour. In the second, pour the 3 whisked eggs. In the third, spread the 5 cups (480 g) of almond flour.
3. Coat the Chicken: Working in batches, dredge the chicken pieces first in the tapioca flour, then dip them in the egg mixture, and finally press them firmly into the almond flour to create a thick coating. Place the coated chicken in a single layer on the prepared wire rack.
4. Bake the Chicken: Bake for 12 to 15 minutes, or until the coating is golden brown, crisp, and the internal temperature of the chicken reaches 160°F (71°C).
5. Make the Sauce: While the chicken bakes, whisk the chicken broth, soy sauce, apricot jam, hoisin sauce, and the 2 tbsp (16 g) of tapioca/arrowroot starch together in a bowl until smooth. Heat 2 tsp of coconut oil in a 12-inch skillet over medium heat. Once it shimmers, add the minced garlic, grated ginger, and red pepper flakes, and cook for about 1 minute until fragrant.
6. Combine and Serve: Pour the broth mixture into the skillet with the aromatics. Bring to a simmer, whisking constantly until the sauce thickens. Once the chicken is fully cooked, bring the sauce back to a simmer over medium-low heat. Add the hot, crispy chicken to the skillet and toss gently to coat every piece. Serve immediately.
