I have always been a fan of General Tso’s chicken. It has always been my favorite at take out restaurants. It is the best when warm, slightly spicy, and sticky. I have adapted my favorite recipe to be a keto friendly General Tso Chicken. There are a few steps but it is worth it!
Keto Friendly General Tso Chicken
- 2.5 lbs chicken thighs or breasts, cubed
- 1 cup almond flour
- Kosher salt and ground black pepper
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup coconut oil
- 4 tablespoons soy sauce
- 2.5 tablespoons reduced-sugar ketchup
- 2 tablespoons rice vinegar
- 1.5 teaspoon hoisin sauce
- 1.5 tablespoon red chili paste
- 1 tablespoon sesame oil
- 1/2 teaspoon xanthan gum
- 2 teaspoon ginger, minced
- 3 cloves garlic, minced
- Cut chicken into cubes, about 1-inch each, and set aside
- Pour almond flour into medium-sized bowl or shallow dish and add a pinch of salt and pepper.
- In a separate bowl whisk together eggs and cream.
- Drop a handful of chicken into the egg/cream mixture, then coat chicken pieces completely with almond flour. Shake off excess and spread chicken on sheet pan. Repeat until all chicken pieces are breaded.
- Heat 1/4 cup of oil in a large skillet or wok at medium-high heat. Have a sheet pan or plate ready for the cooked chicken. Check that your oil is hot and drop chicken in the oil a handful at a time. It is important not to over crowd the chicken when frying. Flip chicken pieces over after frying for 3 minutes and fry until cooked all the way through. Remove cooked chicken to waiting sheet pan/plate and add more to skillet. Add coconut oil as needed to keep at a good level.
- Whisk together soy sauce, ketchup, vinegar, and sesame oil in a small bowl. Add the xanthan gum, ginger and garlic.
- Preheat another skillet at medium high heat and add sauce to the pan. Stir often until bubbly and begins to thicken. Add the chicken to the pan and stir together until the sauce is thickened and chicken is coated.
- Serve over steamed broccoli
Keto Friendly General Tso Chicken
Ingredients
- 2.5 lbs chicken thighs or breasts cubed
- 1 cup almond flour
- Kosher salt and ground black pepper
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup coconut oil
- 4 tablespoons soy sauce
- 2.5 tablespoons reduced-sugar ketchup
- 2 tablespoons rice vinegar
- 1.5 teaspoon hoisin sauce
- 1.5 tablespoon red chili paste
- 1 tablespoon sesame oil
- 1/2 teaspoon xanthan gum
- 2 teaspoon ginger minced
- 3 cloves garlic minced
Instructions
- Cut chicken into cubes, about 1-inch each, and set aside
- Pour almond flour into medium-sized bowl or shallow dish and add a pinch of salt and pepper.
- In a separate bowl whisk together eggs and cream.
- Drop a handful of chicken into the egg/cream mixture, then coat chicken pieces completely with almond flour. Shake off excess and spread chicken on sheet pan. Repeat until all chicken pieces are breaded.
- Heat 1/4 cup of oil in a large skillet or wok at medium-high heat. Have a sheet pan or plate ready for the cooked chicken. Check that your oil is hot and drop chicken in the oil a handful at a time. It is important not to over crowd the chicken when frying. Flip chicken pieces over after frying for 3 minutes and fry until cooked all the way through. Remove cooked chicken to waiting sheet pan/plate and add more to skillet. Add coconut oil as needed to keep at a good level.
- Whisk together soy sauce, ketchup, vinegar, and sesame oil in a small bowl. Add the xanthan gum, ginger and garlic.
- Preheat another skillet at medium high heat and add sauce to the pan. Stir often until bubbly and begins to thicken. Add the chicken to the pan and stir together until the sauce is thickened and chicken is coated.
Hi! I am Robyn.I have been happily partnered with my hubby for over 25 years and I am mom of two little boys. I will be sharing the good and the bad of my life and telling you about brands and products I believe you should know more about.
Contact Robyn at Robyn@theneighborhoodmoms.com
Contact Robyn at Robyn@theneighborhoodmoms.com
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