General Tso Boneless chicken

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a healthier thickening agent, while potato starch is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour can be a budget-friendly alternative.

boneless chicken thighs

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless chicken breast is leaner, while bone-in thighs are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier for cooking, while canola oil is a more affordable option.

Rinse chicken thighs under cold water to remove blood or particles.

Trim any excessive fat from the chicken thighs.

Cut chicken into 2-inch by 2-inch squares.

Place chicken pieces into a medium-sized bowl.

Sprinkle in 1/2 teaspoon of salt, 1/2 teaspoon of Tony Sachery's Creole seasoning, 1/8 teaspoon of black pepper, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and 1/2 teaspoon of crushed red pepper (if using).

Add 1.5 tablespoons of rice cooking wine and 1.5 tablespoons of soy sauce to the chicken.

Mix the seasonings into the chicken with your hands and cover the bowl.

Refrigerate the marinated chicken for 2 to 4 hours or overnight.

In a medium-sized bowl, whisk together 3 large eggs, 1/4 teaspoon of salt, 1/4 teaspoon of Tony Sachery's Creole seasoning, and 1 teaspoon of soy sauce.

In a separate container, mix 1.5 cups of all-purpose flour, 1.5 cups of cornstarch, 1 teaspoon of salt, 1/8 teaspoon of black pepper, 1 teaspoon of Tony Sachery's Creole seasoning, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder.

Preheat the oil in a medium-sized 4-quart pot or deep fryer to 350-360°F.

Add 48 fluid ounces of canola oil to the pot and let it heat up.

Let the marinated chicken sit at room temperature for 20 minutes before frying.

Coat chicken pieces in the egg mixture, shaking off excess.

Transfer the chicken to the seasoned flour and cornstarch mixture, cover, and shake to coat.

Carefully add the coated chicken to the hot oil, avoiding overcrowding.

Fry chicken for 3 to 4 minutes until it floats to the surface and is golden brown.

Use a mesh strainer spoon to remove the chicken and let it drain on a cooling rack over a baking pan.

Let the chicken cool for 10 to 15 minutes.

In a medium-sized bowl, combine 1/4 cup of soy sauce, 1/4 cup of rice cooking wine, 1/4 cup of water, 4 teaspoons of vinegar, 1 teaspoon of honey, 3 tablespoons of sugar, 2 teaspoons of crushed red pepper, 1 teaspoon of garlic powder, 1/4 teaspoon of ginger, and 2 teaspoons of cornstarch.

Whisk until combined and pour the mixture into a large saucepan.

Bring the sauce mixture to a simmer over medium heat, stirring occasionally for 2 to 3 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens