Baked Tso Chicken Recipe

Low Fat Baked General Tso's Chicken in our Top 10 …

WEBMar 31, 2009 · Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 2 tsp salt. Dip the chicken pieces in the …

1. Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 2 tsp salt.
2. Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
3. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
4. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.

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Lighter General Tso's Chicken Damn Delicious

WEBMay 24, 2014 · Place into oven and bake until golden brown and crisp, about 13-15 minutes. In a large saucepan over medium high heat, combine chicken broth, hoisin, …

Rating: 4.7/5(6)

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LowFat Baked General Tso's Chicken Dessert Now …

WEBSep 24, 2019 · On a large plate combine the flour, black pepper, cayenne pepper, dried ginger, & salt. Dip the chicken pieces in the egg wash …

1. FOR THE CHICKEN: Make egg wash & place in a bowl. On a large plate combine the flour, black pepper, cayenne pepper, dried ginger, & salt.
2. Dip the chicken pieces in the egg wash then dredge them in the flour mixture.
3. Place on a lightly greased baking sheet and lightly drizzle the tops with a little olive oil (or spray the tops with pan spray.) Bake at 375*F for about 25-30 minutes. Flip the pieces at half way through the cooking time. While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
4. PART I FOR THE SAUCE: In a small bowl, mix together. Set this mixture aside.

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General Tso's Chicken Skinnytaste

WEBApr 4, 2018 · Separate the scallion whites from the greens and set aside greens for garnish. Heat a small sauce pot over medium heat. Add 1 …

1. In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
2. Mince the garlic and ginger and chop the scallions. Separate the scallion whites from the greens and set aside greens for garnish.
3. Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
4. Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.

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