If you are looking to stay out of the KOVE line on the days they serve General Tso’s Chicken and give your meal a healthy kick, then this is the perfect recipe for you to try. 

INGREDIENTS:

Marinade/Sauce:

• 2 pounds chicken breasts cut into 1” pieces

• 1/2 cup low sodium soy sauce

• 1/2 cup rice wine or dry sherry

• 1/2 cup water

• 2 tablespoons toasted sesame seed oil

• 1-3 teaspoons Sriracha/ Asian hot chili sauce

• 1/2 teaspoon salt

• 5 garlic cloves, minced

• 2-3 tablespoons freshly grated ginger (or 2-3 teaspoons ground ginger)

• Dash of pepper

• 2 tablespoons cornstarch (for Sauce, reserve from marinade)

Breading:

• 2 eggs (do NOT add to flour bag)

• 1 cup flour

• 2 tablespoons ground ginger

•1 tsp EACH salt, onion powder, garlic powder

• 1/2 teaspoon black pepper

• 1/4 teaspoon cayenne pepper

Caramel Sauce:

• 1/4 cup water

• 1 cup sugar

INSTRUCTIONS:

1. Heat your oven to 375 degrees Fahrenheit. Place a piece of foil on a baking sheet and spray with cooking oil. Place the sheet in the oven.

2. Whisk all marinade ingredients except cornstarch together in a medium bowl. Poor ¼ cup and two tablespoons of the marinade into a Ziploc bag along with the chicken. Allow the bag to sit for at least 20 minutes at room temperature or up to 6 hours in the refrigerator. Whisk 2 tablespoons of cornstarch into the set aside sauce—do not mix them into the marinade. Set aside.

3. Next, whisk the breading ingredients together in a bag, excluding the eggs.

4. Drain the extra marinade from the chicken. Add the eggs to the bag and toss them together until each piece is coated. In batches, remove the chicken from the bag and pat the excess egg wash off with a paper towel, followed by adding it to the breading bag. Seal the bag and toss the chicken until it’s evenly coated.

5. Remove the hot baking sheet from the oven and carefully place the chicken on it in an even layer, lightly spraying with cooking spray.

6. Bake the chicken at 375 degrees for 10 minutes. Then, move the baking tray to the top oven rack and broil until crispy, watching the chicken so that it doesn’t burn (2-3 minutes). Flip each piece and broil for 2-3 more minutes or until the chicken is golden and crispy.

7. While the chicken is in the oven, whisk ¼ cup water and 1 cup sugar in a large nonstick skillet. Bring the mixture to a boil over medium-high heat for 1 minute, whisking consistently.

8. Add the reserved sauce. Simmer the sauce until it thickens—about 2 minutes. If you have vegetables, you can add them at this point while the sauce simmers.

9. Remove the sauce from the heat and allow it to slightly cool down. Stir in the cooked chicken. If you prefer less-saucy chicken, place it in a separate bowl and add sauce as desired.

10. Sprinkle with sesame seeds or green onions if you would prefer. Serve over rice or as is.

This recipe was courtesy of carlsbadcravings.com.