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Skinny General Tsos Chicken

  • Recipe Submitted by on

Category: Chicken, Main Dish

 Ingredients List

  • Marinade/Sauce:
  • 2 ”“ 3 pounds boneless, skinless chicken breasts, cut into 1” pieces
  • ½ cup soy sauce
  • ½ cup Chinese rice wine vinegar (not rice vinegar)
  • ½ cup water
  • 2 tablespoons toasted sesame seed oil
  • 1-2 tablespoons Asian chili sauce sauce/Sriracha*, more or less
  • *(2 T is quite spicy, perfect if you love heat, use less if you don”™t)
  • ½ tsp salt
  • 5 garlic cloves, minced
  • 3 tablespoons freshly grated ginger
  • Dash of pepper
  • 2 tablespoons cornstarch (reserve from marinade)
  • Carmel Sauce:
  • 1 cup sugar
  • ¼ cup water
  • Flour Breading:
  • 1 cup flour
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons ground ginger (sounds like a lot, its amazing)
  • 1 teaspoon salt
  • 1 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 eggs + 2 tablespoons water whisked together
  • Snow peas, or other vegetables of choice


1. In a medium bowl, whisk all of the marinade ingredients together except for the cornstarch. Spoon ¼ cup plus 2 tablespoons of the marinade into a freezer bag with the chicken; refrigerate for 30 minutes up to overnight. Refrigerate the remaining marinade ingredients separately in the bowl (this will become the base of your sauce).

2. When ready to cook, place aluminum foil on the bottom of a baking sheet. Add cooking rack on top and spray with cooking spray. Combine the flour breading ingredients in a large freezer bag. Dip the chicken pieces in the egg wash and then place them in the flour mixture. Shake until evenly coated.

3. Place chicken on baking sheet and lightly spray tops of chicken with cooking spray. Bake at 375 degrees for 10 minutes then move the baking tray to the top middle oven rack and broil until crispy, watching closely so the chicken doesn”™t burn (about 2-3 minutes). Flip chicken pieces over and broil another 2-3 minutes, or until golden and crispy.

4. While the chicken is baking, whisk 2 tablespoons cornstarch to the reserved sauce. Set aside.

5. Add water and sugar to large skillet and boil over medium heat, watching constantly until the caramel starts to turn a light amber color (doesn”™t take long)- don”™t overcook or it will harden! At this point, add reserved sauce all at once to the hot caramel. Simmer the sauce until it thickens, about 1-2 minutes. Add snow peas and simmer 30 more seconds. *If adding different vegetables, simmer for 1-2 minutes, or until vegetables are crisp tender and then add snow peas.

6. Remove the sauce from the heat and allow to cool down slightly. Add cooked chicken and stir to combine.

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