This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you. At 3 servings, it came out to: 566 Calories, 37.3g Fats, 4.5g Net Carbs, and 59.3g Protein.This General Tso Chicken recipe is the best ever! If you are looking for a great family-friendly weeknight meal, this easy “fakeout” recipe is ready in under 30 minutes and doesn't require any deep frying! This makes about 3 servings at 1.4 pounds each, depending on the size of chicken breasts you use. Serve as you see it now, without mixing it, to give a nice sauce crust on the chicken. After the one hour is up, the sauce has become thick and rich. Flip the chicken and cook another 15 minutes.Ģ1. After 45 minutes you see that it’s almost done. Continue to mix the sauce and the chicken, flipping the chicken pieces of needed.Ģ0. After 30 minutes you can see that the sauce has started to thicken. After 15 minutes there should not be much change, stir the chicken and make sure every piece has sauce.ġ9. Every 15 minutes you’ll be taking it out to flip the chicken.ġ8. Put the chicken in the oven for 60 minutes. Mix the sauce and the chicken well, but being careful – you don’t want the batter to peel off.ġ7. Cover your fried chicken cubes in the sauce.ġ6. It should have a dark red color to it.ġ5. Add all of the ingredients into a bowl.ġ4. Overcrowding the pan will allow too much of the oil to be soaked up and create a soggy texture. I do about 2-3 batches of frying before I’m finished. Once they are finished frying, transfer them to a baking tray. You don’t want to cook them all the way through here because we’ll be cooking them in the oven later.ġ2. Continue frying them, flipping them over when needed to create a crust. Once it is hot, add your chicken to fry.ġ1. Dip the chicken into the egg, dip it into the pork rids and almond flour, and then put them off to the side to get them ready for frying.ġ0. Cube your chicken breasts, trying to be as uniform as possible.ĩ. Clean off your chicken breasts, getting rid of any fatty or gritty parts.ħ. In a separate bowl, scramble 2 eggs for dipping the chicken in.Ħ. Remove the pork rind dust from the food processor and put it in a bowl. Pulse them until they are a fine and ground powder.Ĥ. Place about half a bag of pork rinds in the food processor.ģ. Garnish with chives, red chili pepper flakes, or red chili peppers. Xanthan gum if you use this method, as the sauce won’t have as much time to thicken up. If you do this, it may be best to cook the sauce in a saucepan on the stove for a while to allow the flavors to develop a little bit. Instead of only par-frying them, fry them so they’re cooked all the way through, drizzle the sauce on top, and serve. If you’re in a bind for time and can’t cook them in the oven, there’s an easy solution. I think the depth of flavor that the Hoisen sauce adds makes it worth the extra few carbs, same goes with the chili paste. For me, I only got a mild spice from the red chili flakes, and it wasn’t enough.įlavor wise, this chicken is fantastic. The great thing about General Tso’s is that the red chili’s is that every now and again you get a burst of spice that adds a great depth of flavor. I wasn’t able to get red chili’s from my grocer, but I highly suggest you use them. I’ve been experimenting with the sauce since I made the sweet and sour chicken, and I’ve hit the nail on the head! This is one recipe that those of us on a ketogenic diet shouldn’t go without trying. This goes great with Cauliflower Fried Rice! The sweet, spicy, savory mixture of sticky sauce slathering that chicken is something I never wanted to forget. One of the reasons I got fat in the first place. My go-to when I used to order from the Chinese take away.
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