I don’t know about you, but I have been a fan of General Tso’s chicken for years. I love some good old Chinese food, and pretty much any Asian foods. It has always been one of my go to’s for take out or the buffet. It got the sweet, slightly spicy, and sticky goodness I love. So when I found this recipe I had to give it a shot and it’s great for a chilly night with the wife. So thank you to Sahil @ Headbanger’s Kitchen he did a awesome job developing this Keto friendly General Tso Chicken please check out his site. It’s not hard just a little prep, but it is so worth it! My wife Debbie got in on cooking, remember Team Work.
- 17.64 oz Chicken Thighs You want to use boneless and skinless chicken
- 0.18 oz Garlic
- 0.18 oz Ginger
- 1.76 oz Spring Onion Separate the white part and the green part.
- 1 Egg
- 2 Tbsp Soy Sauce
- 1 Tbsp Rice Wine Vinegar
- 1/2 Tbsp Sesame Oil
- 1/2 Tsp Sesame Seeds
- 1 Tbsp Chinese Cooking Wine
- Salt & Pepper to taste
- Psyllium Husk (as required)
- 1/2 Tsp Baking Powder
- Oil/Lard/Ghee/Bacon Fat for deep frying
- 1 Tbsp Chicken Fat
- 1/4 Cup Chicken stock
- 4 Dried Red Chillies
- 1 Tsp Stevia or preferred sweetener to taste
- 1/2 Tsp Xanthan Gum (not in his recipe I added) Helps thicken sauce
- Start by cutting the chicken thighs into small bite size pieces. Then in a large bowl add the chicken, season with salt and pepper and marinate with 1/2 tbsp soy sauce, 1/2 tbsp vinegar, 1/2 tbsp sesame oil, baking powder and 1 egg.
- Then individually dip and coat each piece of chicken in the psyllium husk. Once done breading the chicken heat your oil for deep frying. You can alternatively shallow fry as well.
- Once the oil is hot fry the chicken in batches. It should take 3-4 minutes to cook each batch. Since I cook by intuition I cannot give you a temperature for the oil. But to test it I add a bit of the batter in and if it floats up the oil is generally hot enough.
- After frying the chicken set it on paper towels to drain of any excess oil.
- In a frying pan heat up the chicken fat or any Keto approved cooking fat and fry the garlic, ginger, chillies and spring onions.
- Fry until the garlic starts to turn golden brown and then add in the chicken stock, 1/2 tbsp vinegar, 1 1/2 tbsp soy sauce and stevia and cook till it starts to reduce a bit and get syrup like. You can also add the cooking wine if you have access to that and also add some hot sauce if you want to make it spicier. If the sauce looks too little compared to the chicken add in some more chicken stock, this is where I added the Xanthan Gum a little at a time to keep from clumping up.
- Once the sauce has reduced a bit then add in the chicken and give everything a good mix. Once the chicken is fully coated garnish and finish with the green part of the spring onion.
Leave Comment, let us know what you would like to see or keto topic, and share our blog. Thanks.