General Tso’s Chicken

[The General’s Clean Command Remix]

Sweet, spicy, and dangerously sticky. Crispy chicken tossed in a tangy sauce spiked with dried chiles and fresh ginger—baked instead of fried, sweetened with allulose instead of sugar. This is the General Tso’s that follows orders: clean ingredients, maximum flavor, zero compromise.

Ingredients

For the Chicken:
2 pounds (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup (60g) arrowroot powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Avocado oil spray

For the Sauce:
1/4 cup (60ml) coconut aminos
3 tablespoons (36g) allulose
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) toasted sesame oil
2 teaspoons tomato paste
1 teaspoon arrowroot powder
4-6 dried red chiles
4 cloves garlic, minced
1 tablespoon fresh grated ginger
2 green onions, sliced (white and green parts separated)
1 teaspoon sesame seeds for garnish

Steps

Coat & Bake:

Preheat oven to 425°F (220°C). Toss chicken with arrowroot powder, salt, and pepper until evenly coated. Arrange on a parchment-lined baking sheet in a single layer. Spray generously with avocado oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

Make Sauce:

While chicken bakes, whisk together coconut aminos, allulose, rice vinegar, sesame oil, tomato paste, and 1 teaspoon arrowroot powder. Set aside.

Sauté Aromatics:

Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add dried chiles and cook for 30 seconds until fragrant. Add garlic, ginger, and white parts of green onions. Cook for 1 minute until fragrant.

Combine:

Pour sauce into skillet and bring to a simmer. Cook for 2 minutes until thickened. Add baked chicken and toss to coat every piece in the sticky glaze. Cook for 1-2 minutes until sauce clings to chicken.

Serve:

Transfer to a serving platter. Garnish with green parts of green onions and sesame seeds. Serve immediately over cauliflower rice or with steamed broccoli.

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Make it Good For The Gut

Ginger soothes digestion: Fresh ginger reduces bloating and supports gut lining health. Garlic adds prebiotic power: Contains inulin that feeds beneficial gut bacteria. Serve with fermented sides: Pair with kimchi or pickled vegetables for probiotic boost.

Remix Options

Air Fryer Method: Cook coated chicken at 400°F (200°C) for 12-15 minutes, shaking halfway. Orange Chicken Style: Add 2 tablespoons orange juice and 1 teaspoon orange zest to the sauce. Extra Spicy: Add 1 teaspoon red pepper flakes or increase dried chiles to 8-10. Cashew Addition: Toss in 1/2 cup raw cashews with the chicken for crunch. Broccoli Version: Add 2 cups broccoli florets to the skillet before adding chicken. Sesame Crust: Add 2 tablespoons sesame seeds to the arrowroot coating. Honey Garlic: Replace allulose with raw honey for traditional sweetness.

Good To Know

Your Swaps Executed: This recipe swaps deep frying for baking with oil spray (dramatically less oil, still crispy!) and white sugar for allulose (zero glycemic impact, same sweetness). The General approves of these orders. Baking for Crispiness: High heat (425°F) and oil spray create crispy coating without deep frying. The arrowroot powder coating crisps up beautifully in the oven—no oil vat required. Arrowroot vs Cornstarch: Arrowroot creates a lighter, crispier coating and is grain-free. Tapioca starch works identically. Both crisp better than wheat flour. Dried Chile Heat: Those whole dried chiles add authentic flavor and visual appeal but aren’t meant to be eaten whole—they’re for infusing the oil. Remove before serving or warn guests. Sauce Timing: Add the baked chicken to the sauce at the last minute to keep maximum crispiness. The longer it sits in sauce, the softer the coating becomes. Allulose Sweetness: Allulose tastes exactly like sugar but doesn’t spike blood sugar. It browns and caramelizes just like sugar, making it perfect for sticky sauces. Storage Guidelines: Store chicken and sauce separately refrigerated for up to 3 days. Reheat chicken in the oven at 375°F for 10 minutes to restore crispiness, then toss with reheated sauce.