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Chinese
General Tso's-Style Crispy Chicken
Crackly air-fried chicken in a sticky sweet-heat glaze — coconut aminos delivers the takeout umami, fully soy-free.
476Calories
42.6gProtein
51.2gNet carbs
4.6gFiber
7.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
3 chicken breasts (450 g), cut into bite-size chunks
450 g
3 Tbsp (40 g) liquid egg whites
40 g
⅓ cup (40 g) cornstarch, divided
40 g
3 Tbsp (45 g) coconut aminos
45 g
½ cup minus 1 Tbsp (100 g) low-sodium broth
100 g
2½ Tbsp (30 g) allulose
30 g
4 tsp (20 g) rice vinegar
20 g
1 Tbsp (15 g) sriracha (more if you're brave)
15 g
2 tsp (10 g) tomato paste
10 g
2 tsp (8 g) grated ginger
8 g
3 cloves garlic, minced
9 g
1 tsp (4 g) toasted sesame oil
4 g
3 green onions (30 g), sliced
30 g
4 cups (400 g) broccoli florets, steamed
400 g
1⅔ cups (300 g) cooked jasmine rice
300 g
oil spray
5 g
Method
- Toss the chicken with the egg whites, then with 30 g of the cornstarch until every piece is tacky-coated.
- Mist well and air-fry at 400°F for 11–12 minutes, shaking halfway, until golden and crunchy at the edges.
- Meanwhile whisk the sauce: aminos, broth, allulose, vinegar, sriracha, tomato paste, and the last 10 g cornstarch.
- Sizzle the ginger and garlic in the sesame oil for 30 seconds in a large skillet, pour in the sauce, and simmer 1–2 minutes until it turns glossy and coats a spoon.
- Toss the crispy chicken through the glaze, hit it with green onions, and serve over rice with the steamed broccoli.
Nutrition facts
Per serving.
Calories476
Total fat7.9 g
Total carbohydrate65.8 g
Dietary fiber4.6 g
Allulose10 g
Net carbs51.2 g
Protein42.6 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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