Low Fat Baked General Tso Chicken Recipes

BAKED GENERAL TSO'S CHICKEN

Baked General Tso's Chicken image

General Tso's Chicken is Ree's favorite Chinese takeout dish. Typically prepared by deep frying dark meat chicken pieces before tossing in a sweet and spicy sauce, Ree is changing it up by coating chicken breast pieces in panko and baking them until crispy, skipping the frying. Paired with a simple sauce based on the classic flavors, you will be able to have takeout at home any time.

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

Nonstick cooking spray, for the rack and chicken
1 cup all-purpose flour
2 tablespoons soy sauce
3 large eggs
2 cups panko breadcrumbs
1 pound boneless, skinless chicken breast, cut into 1- to 2-inch cubes
3/4 cup low-sodium chicken broth
3 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sriracha
2 teaspoons cornstarch
2 teaspoons sesame oil
1 teaspoon grated ginger
Pinch red pepper flakes
2 cloves garlic, finely minced
Cooked white or brown rice, for serving
Sliced scallion greens, for serving

Steps:

For the crispy chicken: Preheat the oven to 425 degrees F. Set a rack on a sheet tray and spray with cooking spray.
Place the flour in a wide shallow dish. Whisk together the soy sauce and eggs in another wide, shallow dish. Place the panko breadcrumbs in a third wide, shallow dish.
Working in batches, dip the chicken pieces first in the flour, then in the egg mixture and then in the breadcrumbs.
Place the chicken pieces on the rack, leaving space between each piece. Spray with cooking spray. Bake until crispy and golden brown, about 15 minutes.
For the sauce. Meanwhile, whisk together the chicken broth, hoisin, rice wine vinegar, soy sauce, sriracha and cornstarch; set aside.
Place a large sauté pan over medium heat and add the sesame oil. Add the ginger, pepper flakes and garlic and cook until fragrant, about 1 minute. Add the rice wine mixture, bring to a simmer and allow to thicken. Add the crispy chicken and toss to coat. Serve immediately with rice and garnish with sliced scallions.

LOWER FAT BAKED GENERAL TSO'S CHICKEN

Lower Fat Baked General Tso's Chicken image

This one is from the Rock Recipes website. It cuts fat and calories by baking the breaded chicken instead of frying it. This would also make a great sauce for grilled chicken wings.

Provided by PSU Lioness

Categories Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

3 lbs boneless chicken thighs or 3 lbs boneless skinless chicken breasts, cut in strips
1 egg
2 tablespoons water
1 cup flour
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 tablespoons ground ginger
2 teaspoons salt
4 tablespoons soya sauce
4 tablespoons rice wine vinegar (white wine vinegar is fine in a pinch)
1/4 cup water
2 tablespoons toasted sesame seed oil
2 tablespoons hot chili paste (use (to taste) or 2 tablespoons hot chili sauce, if you don't like it very hot (use (to taste)
1/2 teaspoon salt
2 teaspoons cornstarch
3 minced garlic cloves
3 tablespoons freshly grated ginger
1 cup sugar
1/4 cup water
rice (for serving)

Steps:

Whisk together egg and 2 tbsp water to make an egg wash.
Combine flour, black pepper, cayenne pepper, ground ginger and salt in a shallow dish.
Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.
While the chicken is baking, prepare your sauce. Don't walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
In a small bowl, combine soy sauce, rice wine vinegar, 1/4 c water, toasted sesame seed oil, hot chili paste, salt, corn starch, garlic and ginger. Set aside.
In a medium saucepan, combine sugar and 1/4 c water.
Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel.
When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.
Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

Nutrition Facts : Calories 766.8, Fat 40.4, SaturatedFat 10.8, Cholesterol 221.7, Sodium 1826.9, Carbohydrate 55.1, Fiber 1.5, Sugar 33.8, Protein 44.3

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