Is this recipe gluten-free?

No it isn't. The recipes calls for soy sauce and all-purpose flour which contain gluten, and corn flakes, which contain sweeteners that have gluten in them. To make it gluten-free, swap regular cornflakes for a gluten-free brand such as Nature's Path, and use gluten-free flour and soy sauce, or tamari.

Can I use panko breadcrumbs instead of corn flakes?

Yes you can. I have never tried it myself but others who have done it said it was just as delicious!

I can't handle spicy food. Can I make this dish without the sriracha sauce?

Yes you can make it without sriracha sauce. You can simply omit it or replace it with ketchup instead.

General Tso Chicken (左宗棠雞)

Description

An easy general Tso chicken recipe that’s baked, not fried! Tender and crispy chicken tossed in a tangy and sweet sauce.

Ingredients

Units Scale

1 pound boneless, skinless chicken breasts, cut into 2-inch chunks
1/4 cup all-purpose flour
2 large eggs, whisked
2 cups crushed corn flakes

General Tso Sauce

3/4 cup chicken broth
1/2 tablespoon tomato paste
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 teaspoon sriracha sauce
3 tablespoons rice vinegar
1 1/2 tablespoon granulated sugar
2 tablespoons cornstarch mixed with 2 tablespoons water

Additional Seasonings (Optional)

1 teaspoon toasted sesame oil
2 Chinese dried red chilies, finely sliced
Sesame seeds, as garnish

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Instructions

Turn the oven on: Move one of the oven racks to the upper-middle part and preheat the oven to 450ºF.
Prep the cooking tray: Cover a large cooking tray with parchment paper and set aside.
Set up dipping station: Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes.
Dip the chicken: Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place them on the cooking tray.
Bake: Bake in the oven for about 13 minutes, until the chicken is cooked through and the cornflakes are golden brown.
Make the sauce: Meanwhile, add the chicken broth, tomato paste, soy sauce, hoisin sauce, sriracha sauce, rice vinegar, and sugar, to a medium size pot, and bring to a gentle boil.
Add the cornstarch slurry: Give the cornstarch and water a quick stir and slowly add to the sauce, while constantly stirring. Turn the heat off once the sauce has thickened.
Coat the chicken with the sauce: Take the chicken out of the oven and transfer it to a large skillet. Turn the heat on to low and pour the sauce over the chicken, coating each piece evenly while tossing.
Add the additional seasoning: If you are using the sesame seeds, toasted sesame oil, and dried red chilies, this is the time to add them.
Serve: Turn the heat off, transfer to a plate and serve immediately.

Notes

Save the leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 398
Sugar: 10.9g
Sodium: 857mg
Fat: 4.2g
Saturated Fat: 0.9g
Unsaturated Fat: 0.7g
Trans Fat: 0g
Carbohydrates: 55.3g
Fiber: 1g
Protein: 8.4g
Cholesterol: 168.6mg