One of may all time favorite comfort foods during college was general tao chicken, but that’s not on the menu when you’re gluten free. Add in soy free and it’s pretty much not an option anywhere. I use coconut aminos to work around this allergy. I found this amazing recipe on All Recipes but had to do some serious adaptations in order to make it gluten free. This recipe is now soy free as well because of my growing list of food allergies. It’s amazing what a few quick ingredient changes and opting to cook at home will do for your diet!
Let’s get started on how to make Gluten Free General Tao Chicken! I promise you will not regret rotating this meal into your monthly meal planning menu!
Ingredients for Gluten Free General Tao Chicken
1 lbs skinless, boneless chicken breast halves (boneless chicken thighs is another yummy option)
1/4 cup cornstarch
4 eggs – depending on your flour, you may need to add an additional egg. This should be a fairly creamy consistency and one that spreads with ease. You don’t want it to be runny though, so start with the 4 eggs and go from there (start with 2 eggs if you’re not using gluten free flour).
1 tsp salt
1/2 tsp ground black pepper
6 Tbsp all-purpose gluten free flour – I prefer Namaste Flour for cooking)
1 tsp baking powder
1/2 cup canola oil
2 Tbsp grated fresh ginger root (I will sometimes leave this out)
1/2 cup chopped green onion
1/2 cup water
1/4 cup distilled white vinegar
4 tsp sesame oil
Directions for Gluten Free General Tao Chicken
1. Dice chicken into bite-size pieces and coat in 1/4 cup cornstarch. Set aside.
2. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no lumps remain. Mix in the chicken until coated evenly.
3. Heat canola oil in a large skillet or wok over high heat. Drop chicken pieces in and cook until golden brown. Once chicken is no longer pink on the inside, set aside and keep warm.
4. In small saucepan, stir in the sesame oil, ginger, and green onion. Cook until the onion is limp and the ginger begins to brown. This will take about a minute. Pour in the water, vinegar, and sugar – bring to a boil. Dissolve cornstarch in the coconut aminos, and add to the simmering vinegar mixture. Add ketchup and chili paste (to spice preference), and stir until the sauce has thickened. Stir in the chicken and let simmer until hot.
How to Complete This Meal
I typically pair this delicious Gluten Free General Tao Chicken with white rice and steamed broccoli. On occasion I will make house fried rice but I’m a total sucker for white rice…regardless of how bad they say it is for you. LOL! You can only give up so many foods and I will not be sacrificing my love of white rice. Ha!
Tell Me What You Think!
Like this recipe?! Leave a comment and let me know how it worked out for you! Be sure to subscribe to my blog if you want to keep up with other Gluten Free and allergen friendly recipes! You can also keep up with some fun recipe sharing and overall sassy shenanigans in my Facebook group! I hope to see you around!!