The sweet, spicy, and savory mixture of sticky sauce slathering that chicken is something I never wanted to forget. This goes great with Cauliflower Fried Rice! With my new keto recipe for General Tso’s Chicken (inspired by the delicious takeout dish), you can enjoy a healthy low-carb dinner tonight—without having to give up what makes you feel good about your diet or waistline in order to get it?
You can’t skip these things if you are interested in keto diet:
I wasn’t able to get red chili’s from my grocer, but I highly suggest you use them. For me, this recipe was not spicy enough! The great thing about General Tso’s Chicken is that every now and again there’ll be a burst of spice which adds some depth of flavor into the dish- for me though only mild spices came out when eating it thus making everything less exciting than I would have liked it too be .
The Hoisin sauce really does make up for any lack in spiciness as well since they go hand in hand together tastes so good on its own without being overpowering at all; plus those carbs aren’t going anywhere anyway 🙂
Finally, the solution to any time constraints! If you are short on oven space and energy for cooking- there is an easy way out. Instead of only frying them up or par-frying them (which makes sure that they’re cooked all the way through), try boiling your chicken in some sauce first with 1/2 tsp xanthan gum added onto it while the water boils then once boiled reduce heat slightly so the liquid does not entirely evaporate before adding other ingredients like seasonings & spices as desired. This will allow better flavor development because when meats have absorbed liquids from pans during the stovetop cooking process flavors can meld together more efficiently than if left unattended; also important!
- 6-7 small chicken breasts
- 2 tablespoons olive oil
- 1/3 cup almond flour
- 2 large eggs
- 1 tablespoon coconut oil
- ¾ cup crushed pork Rinds
- ¼ cup chicken broth
- 2 tablespoons erythritol
- 2 teaspoons sesame oil
- 1 teaspoon hoisin sauce
- 1 teaspoon red chili paste
- 1 teaspoon red chili flakes
- 1 teaspoon garlic powder
- ½ teaspoon minced ginger
- ¼ teaspoon xanthan gum
- 2 tablespoons reduced sugar ketchup
- 3 tablespoons rice vinegar
- 2 ½ tablespoons soy sauce
1. I have to preheat my oven before baking anything in it.
2. If you’re looking for a low-carb substitute that will give your favorite dishes an authentic taste of the old days, then look no further than pork rinds. Place about the half bag in and watch as they crisp up into beautiful little nuggets; perfect when fried up with eggs or added atop soup!
3. In order to get the best results, mix in a blender. Pulse until they are crushed into one fine powder and then transfer it back out again before you start packing them up for your customers or yourself!
4. The almond flour will turn into breadcrumbs when combined with the pork rind. I recommend you put it in a bowl first and then add your ingredients so that everything doesn’t get mixed together!
5. In a separate mixing dish, whisk 2 eggs for dipping the chicken in.
6. Remove all of the fatty or gritty portions from your chicken breasts before cooking.
7. Using a sharp knife, cut the breasts as thinly as possible.
8. Now get your station ready.
9. In a plastic bag, mix the breading ingredients and put the chicken in one by one. Then, dip each piece into the egg, coat it with pork rinds and almond flour, and set them aside to finish marinating.
10. In a pan, warm up 1 Tbsp. Olive Oil and 1 Tbsp. Coconut Oil over medium heat. After it’s heated through, add your chicken to cook.
11. Frying for 15-20 minutes, turning them every few minutes, until golden brown and crispy. You don’t want to cook them all the way through since we’ll be baking them later.
12. After they’ve been frying for a couple of minutes, move them to a baking sheet. I do 1-2 batches of frying before I’m done. Overcrowding the pan will result in too much oil being absorbed, resulting in a soggy texture. As required, add more oil to the pan.
13. Let’s get started on the sauce. In a mixing glass, combine all of the ingredients.
14. Mix it together thoroughly. It should be a deep crimson in color.
15. Cover the fried chicken cubes in sauce before serving.
16. Combine well the sauce and chicken, but be careful not to peel the batter.
17. Place the chicken in the oven for 60 minutes. Every 15 minutes, remove the chicken from the oven and flip it.
18. After 15 minutes, there should not be much of a difference; stir the chicken and make sure each piece has sauce.
19. After 30 minutes, you’ll notice that the sauce has thickened somewhat. Continue to combine the sauce and chicken for another 10 minutes, flipping the chicken pieces as needed.
20. After 45 minutes, you may notice that it’s almost done. Turn the chicken and cook for another 15 minutes.
21. In case the hour has come and gone, the mixture should be halfway to becoming thick and creamy. Serve as it is to produce a nice crust on the chicken.
PER SERVING (1.4 pounds each): 566 Calories, 37.3g Fats, 4.5g Net Carbs, and 59.3g Protein