Serves 4
35 min
Healthier General Tso's Chicken
Recipe GLPR897bf783d80dd2
Crispy oven-baked chicken coated with crushed cornflakes and tossed in a tangy, aromatic General Tso's sauce made with ginger, garlic, and hoisin. This lighter version skips the deep fryer while delivering authentic flavor and satisfying crunch.
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Ingredients
1½ pounds boneless, skinless chicken breasts
5 cups (5 ounces) cornflakes cereal, finely crushed
3 large egg whites
2 tablespoons cornstarch
2 teaspoons canola oil, divided
¾ cup low-sodium soy sauce
3 tablespoons apricot jam
3 tablespoons hoisin sauce
1 tablespoon balsamic vinegar
¾ cup water
1 tablespoon grated fresh ginger
4 garlic cloves, minced
½ teaspoon red pepper flakes
3 tablespoons all-purpose flour
Oil spray for cooking
Directions
Position oven rack to upper-middle level and preheat oven to 475°F. Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lightly coat the wire rack with cooking spray.
Spread the all-purpose flour into a shallow dish. In a second shallow dish, whisk the egg whites until foamy. In a third shallow dish, spread the finely crushed cornflakes cereal.
Cut chicken breasts into bite-sized pieces (approximately 1½ inches). Pat the chicken dry with paper towels to remove excess moisture, which helps the coating adhere better.
Working in batches, dredge each chicken piece in flour, shaking off excess. Dip into the egg white mixture, then coat thoroughly with crushed cornflakes, pressing gently to ensure the coating adheres. Arrange the coated chicken pieces on the prepared wire rack in a single layer. Lightly spray each piece with cooking oil spray.
Bake the chicken until the internal temperature reaches 165°F and the coating is golden brown and crispy, approximately 12 to 15 minutes. Check for doneness with a meat thermometer inserted into the thickest piece.
While the chicken bakes, prepare the sauce by whisking together in a bowl: water, soy sauce, apricot jam, hoisin sauce, cornstarch, and balsamic vinegar. Whisk until smooth and well combined.
Heat 1 teaspoon of canola oil in a 12-inch skillet over medium heat. Once the oil is shimmering, add the minced garlic, grated ginger, and red pepper flakes.
Cook the garlic and ginger mixture, stirring frequently, until fragrant, about 1 minute. Be careful not to let the garlic brown.
Pour the prepared sauce mixture into the skillet with the garlic and ginger. Whisk well and bring to a simmer over medium heat. Cook, stirring occasionally, until the sauce thickens, approximately 2 minutes. Remove from heat, cover to keep warm.
Once the chicken is cooked, return the sauce to a simmer over medium-low heat. Drizzle the remaining teaspoon of canola oil into the sauce if desired.
Add the baked chicken pieces to the simmering sauce and toss gently until all pieces are evenly coated.
Transfer to serving bowls or plates and serve immediately, optionally garnished with sesame seeds or green onions if desired.
