Healthy Baked General Tso Chicken Recipe made with crushed cornflakes and tossed in a sweet and tangy red sauce.
If the British can proudly call Chicken Tikka Masala their national dish, then surely it’s time that General Tso got his chicken in our national spotlight.
Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso’s, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme be?
Our version does just that.
Why this recipe works:
- A balanced sauce has plenty of vinegary kick to balance out the cloying sweetness that most restaurant versions have.
- Cooking the aromatics for the sauce at a lower temperature lets their flavors develop without having to superheat your wok or skillet.
- We add vodka to our chicken coating. Its higher volatility and ability to inhibit gluten formation leaves you with a superior crisp crust.
- Adding some of our marinade to our dry coating mixture creates little nuggets of coating that cling to the chicken pieces, adding more surface area for extra crunch.
Note: Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can’t find boneless skinless chicken thighs, you can debone them yourself using this guide. If you can’t find whole dried chilies, substitute with 1/4 teaspoon crushed red pepper flakes.