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General Tso’s Chicken – paleo recipe
Stav Kogan

General Tso’s Chicken

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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
  • 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

Method
 

  1. 1. Prepare the Oven and Chicken: Position a rack in the upper-middle of your oven and preheat to 475°F (245°C).
  2. Line a large, rimmed baking sheet with foil, place a wire rack on top, and grease the rack with coconut oil.
  3. Pat the chicken pieces completely dry.
  4. 2.
  5. Set Up Breading Station: Arrange three shallow dishes.
  6. In the first, place the 0.25 cup (31 g) of tapioca/arrowroot flour.
  7. In the second, pour the 3 whisked eggs.
  8. In the third, spread the 5 cups (480 g) of almond flour.
  9. 3.
  10. 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.
  11. Place the coated chicken in a single layer on the prepared wire rack.
  12. 4.
  13. 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).
  14. 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.
  15. Heat 2 tsp of coconut oil in a 12-inch skillet over medium heat.
  16. Once it shimmers, add the minced garlic, grated ginger, and red pepper flakes, and cook for about 1 minute until fragrant.
  17. 6.
  18. Combine and Serve: Pour the broth mixture into the skillet with the aromatics.
  19. Bring to a simmer, whisking constantly until the sauce thickens.
  20. Once the chicken is fully cooked, bring the sauce back to a simmer over medium-low heat.
  21. Add the hot, crispy chicken to the skillet and toss gently to coat every piece.
  22. Serve immediately.

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