One time a few years back I tried this thing….this “Master Cleanse”…You might have heard about it. It’s a liquid fast where you only drink water mixed with cayenne, lemon, and maple syrup. Well, anyway, I was supposed to be on it for a full week, but after three days I started to crave some Chinese food in a…well….lets say…violent manner.
It was the middle of winter and I remember leaving my apartment at nearly 10 at night and roaming the streets of Canada for an hour in search of the perfect Chinese food to satisfy my hunger.
The only thing that would make a woman walk the city streets, alone, in the middle of the night, during a cold winter for an hour is…an MSG addiction. I am sure of it.
I think at that moment my body had started to detox some serious Chinese food and my body was in total rebellion.
Anyway, the point is that I love Chinese food. I have since started to curb my MSG intake, and now that I have celiac, I can no longer order chinese takeout.
So, the next best thing would be making it myself. (however, I will forever miss ordering Chinese take out… with their massive servings, low prices, and of course…fortune cookies…)
So here we will make General Tso’s Chicken. We will make it gluten-free. But most importantly, we will make it delicious.
I would tell you all about the origins of the recipe, but no one really knows where it originated. There are stories….probably New York. But none of that matters when you are having a violent MSG withdraw…so lets get cooking before you get lost in a winter storm.
Gluten-free General Tso’s Chicken Recipe
Serves 2 small portions or 1 large portion
Cost per serving $2.50
1 large chicken breast-chopped (or two small)
1/2 cup cornstarch plus 1/2 Tbsp
3 cloves garlic-chopped
3-5 small red chilis some chopped, some whole
1 green pepper-chopped
1/3 cup chicken broth
1/2 Tbsp mirin (sweet rice cooking wine)
2 Tbsp Gluten Free soy sauce
2 Tbsp sugar
1/2 Tbsp rice vinegar
1 Tbsp Gluten Free oyster sauce
1/2 tsp sesame oil
toasted sesame seeds
oil for frying
White rice for serving
(note: for extra sauceiness try doubling the liquid ingredients.)
Start by mixing your gluten-free soy sauce, gluten-free oyster sauce, mirin, rice vinegar, sugar and sesame oil in a bowl and set aside.
Chop your garlic, onion and bell peppers.
Warm your frying oil by pouring a few cups of oil into a saucepan and place over med-high heat. In a separate saucepan heat a couple of Tablespoons of oil over medium heat. Add your onion, bell pepper and garlic and saute until browned.
Once your vegetables are browned, add your chicken broth and let simmer until vegetables are tender. (Cook for about 10-15 minutes while you are preparing the chicken. If you need more liquid in the pan, add more chicken broth)
Dice your chicken and set aside. In a separate bowl whisk an egg. Add a little salt and pepper. Add your cut chicken in the egg mixture. Remove chicken from the egg mixture and add to a container with a fitted lit. Add in your cornstarch, cover, and shake until coated well.
Once your oil is hot, carefully add in your chicken and fry until brown, around 5 minutes.
Once done, remove with a slotted spoon and place on a paper towel to dry.
Once your chicken is done you can make your sauce. Make sure your onions and bell peppers are tender, then add in your soy sauce mixture to the same saucepan. Also add in your chilis. (leave whole or chop for more heat) Before you finish your sauce, taste. Make any adjustments at this time. Should be slightly sweet and spicy.
Once mixture is heated through, add 1/2 Tbsp cornstarch to thicken sauce. (mix cornstarch with small amount of hot water first.) Once sauce starts to thicken, immediately remove from heat, and stir in your chicken.
Sprinkle with sesame seeds and serve with rice.
Lastly, I recently met an awesome gluten-free blogger named Chandice who does a lot of GF giveaways…If you are gluten intolerant you can check out her site at www.glutenfreefrenzy.com.
Have a wonderful day!