Healthy General Tso’s Chicken (Crispy, Better Than Takeout, Paleo)

Ingredients

• 1/4 cup + 2 tablespoons coconut aminos
• 1/4 cup maple syrup (or honey, or date syrup)
• 1/4 cup rice vinegar (or apple cider vinegar)
• 2 tablespoons tomato paste
• 2 teaspoons crushed red pepper (more or less to suit spice preference)
• 1 1/2 teaspoons arrowroot flour (or tapioca flour dissolved in 1 tablespoon water)
• 4 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1 1/2 lbs boneless skinless chicken thighs (cut into 2” pieces)
• Sea salt and black pepper
• 2/3 cup arrowroot flour ( or tapioca)
• 1 large egg (whisked)
• Olive oil (or avocado oil, for frying)
• 1 tablespoon toasted sesame seeds
• Thinly sliced scallions (for garnish)
• Additional sesame seeds for garnish

Instructions

1. 1

   In a medium bowl, whisk all sauce ingredients together except for the garlic and ginger, then set aside.

2. 2

   Place the arrowroot or tapioca in a shallow bowl and season with salt and pepper.

3. 3

   Whisk the egg in a separate shallow bowl. Season the chicken pieces with salt and pepper and coat in whisked egg, then toss the chicken in the arrowroot, shaking off excess, and place on a large plate.

4. 4

   Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook to cook the chicken pieces, cooking for 2 - 3 minutes, turning once or twice. Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed.

5. 5

   Wipe the skillet clean, then heat one tablespoon of oil over medium heat. Cook the garlic and ginger until fragrant, about 30 seconds, then stir in the remaining sauce mixture and cook, stirring until thickened.

6. 6

   Toss the chicken in the sauce and serve garnished with lemon and green onions. The chicken is great over lightly sautéed cauliflower rice. Enjoy!