Low FODMAP General Tso's Chicken
Try to make this classic takeaway dish at home
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dinner, lunch
Cuisine: Asian
Keyword: Chicken, Fried Chicken
Servings: 4 servings
Cost: $
Sauce
- 1 tbsp freshly grated ginger
- 2 tbsp rice vinegar
- 1 tsp hot chili flakes or milder if preferred
- 4 tbsp caster sugar
- 1 tbsp dark soy sauce
- 3 tbsp water
- 1 tsp corn starch
Batter
- 1½ dl gluten free AP flour mix
- 1½ dl corn starch
- 1½ tsp baking powder
- 3 dl cold water
For chicken
- 400 grams boneless chicken thighs
- 1 dl corn starch
- 0,5 tsp Salt + pepper
- 1 pinch MSG Optional but recommended
- 1 egg yolk
- 1 tsp soy sauce
Frying
- 1 liter Frying oil High smoke point
Chicken
Cut the chicken into bite sized pieces around 1 inch a piece, cutting a thigh into roughly 4 pieces.
Place the egg yolk, soy sauce, salt/pepper/MSG into a bowl. Mix well and add the chicken. Let sit for about 5-10 minutes to marinate and absorb the flavours.
Pour the corn starch into a bowl with a lid or a zip lock bag. Add all the pieces of chicken and give it a good shake to make sure its evenly covered in the corn starch.
Frying prep
Pour the oil into the large cast iron pot (make sure to never fill more than 2/3 way up the pot) and start heating over medium heat. This allows the oil to come to temperature slowly in a safer manner.
Regularly check the temperature of the oil, you want it to reach 180c before you start frying. If you fry at too low of a temperature the batter will absorb a bunch of oil.
First fry
Make sure the oil is up to 180c. Take a few of the pieces of chicken out of the corn starch bag.
Dip the chicken in the batter one piece at a time and give it a little shake to get rid of any extra batter. Carefully lower the chicken into the hot oil using the BBQ tongs.
Add 5-7 pieces of chicken at a time depending on the size of the pot. Add the chicken clockwise so you remember which pieces will finish cooking first.
Fry for 4-5 minutes. Pay attention to the oil temperature and check regularly with a thermometer. The temp will fall a few degrees after adding the chicken, but will climb back up again over time.
Pick the chicken out with the BBQ tongs and put on a cooling rack (placed over a baking tray, to catch dripping oil) to crisp up.
Continue frying chicken until all pieces are cooked.
Second fry (optional)
For the second fry you want to just let the chicken brown and crisp up a little bit more. Add the fried chicken back to the oil for 1-2 minutes, this time you can add a few more pieces at a time since the chicken is already cooked.
Add back the chicken in 2-3 batches, but be careful to not flood the pot you are using. Once the second fry is done place the chicken back on the cooling rack.
Sauce
Mix all the ingredients (apart from water and corn starch) in a bowl and stirr until combined.
Heat the mixture in a nonstick frying pan over medium heat until the sugar is just melted.
Combine the water and corn starch in a small bowl and stirr well. Tip into the frying pan and let boil for 1-2 minutes until thickened.