Fat To Skinny
Recipe Exchange => Dinner Recipes => Topic started by: Doug Varrieur on May 26, 2011, 07:05:13 PM
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LOW CARB General Tso's Chicken from the FAT TO SKINNY Low Carb Cookbook!
(https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/1511096_883440008375368_8650309325603277983_n.jpg?oh=0da02ef2682f58607e4f54f75ff324cb&oe=55607C70&__gda__=1431999409_2b86c9e7ef03ea56a232221da849452f)
4 servings
Before starting have everything you need on counter measured and prepped.
Ingredients
3 boneless, skinless chicken breasts cut into 1 inch cubes
2 teaspoons red pepper flakes
2 teaspoons finely chopped ginger (I used Hokan jarred o carb)
2 cloves finely chopped garlic (2 net carbs)
1 1/2 cups peanut oil for deep-frying
¼ cup Konjac Glucomannan Powder
¼ cup ground pork rind flour
¼ cup NOW brand unblanched almond flour (1 net carb)
1 big pinch white sesame seeds, for garnish
2 Scallions or one celery stalk shredded for garnish
Marinade Ingredients
3 teaspoons soy sauce
2 teaspoons sesame oil( if you don’t have it use 2 teaspoons peanut oil)
1 egg beaten
1/8 teaspoon cayenne
¼ teaspoon Xylitol
Sauce Ingredients
2 tablespoons sugar free ketchup (2 net carbs)
½ teaspoon Konjac Glucomannan powder
6 teaspoons Xylitol
2 teaspoons soy sauce
1 teaspoons rice vinegar( apple cider vinegar will work too)
6 tablespoons chicken stock or water
1 tablespoon melted butter
1. Mix the ingredients for the marinade. Add chicken breast to the marinade mixture. Let sit for 30 minutes.
2. Mix the ingredients for the sauce. Set aside.
3. Mix ¼ cup Konjac gluccomman powder, 1/4 cup almond flour and ¼ cup pork rind flour in a bowl.
4. After 30 minutes in marinade put the marinating chicken in colander to drain the excess marinade off the chicken.
5. Take a plastic bag and put half the flour mixture in it. Put in 6 pieces of cubed chicken and shake to coat.
6. Add 1 ½ cups peanut oil to your wok. Heat the wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken. (into flour mixture then into wok 6 pieces at time)
7. Drain all of oil out of wok. (You can pour the oil into a heatproof container and strain and save for later use.)
8. Reheat the wok over medium-heat heat. Add one tablespoon of peanut oil
9. Add the pepper flakes, garlic, and ginger to the wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add the sauce mixture and stir until thickened, about 1 to 2 minutes.
10. Return the chicken to wok and stir well to coat with sauce. Transfer the chicken to serving dish. Garnish with white sesame and scallions.
TIP- You’ll find an odd ingredient in this recipe called Konjac Glucomannan Powder. It’s a wonderful zero carb thickener derived from the Konjac root (Chinese yam). A little goes a long way so use it sparingly when thickening sauces. Konjac can be used in any recipe to substitute corn starch. Serve with caulirice and stir fried vegetables.
Links to Konjac
1- Konjac Foods http://www.konjacfoods.com/product/1.htm (http://www.konjacfoods.com/product/1.htm)
2- Netrition http://www6.netrition.com/konjac_glucomannan_powder.html (http://www6.netrition.com/konjac_glucomannan_powder.html)
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Hi Doug! :)
I noticed the recipe called for 1/4 cup (2 ounces, 4 TBSP) Glucomannan Powder.
This seem like a lot.
Is the amount correct?
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Yes it is correct it is the cornstarch replacement for the breading.You may choose to reduce it.Its what gives you that oriental light breading ;) I hope you enjoy it tony! It is the best cornstarch replacement I have found. :)
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sounds delish & not too hard I do seem to have a hard time sometimes .
I will have to wait till I order next month to get the stuff can I get the sesame oil & peanut oil at walmart or do i have to order that . The ginger & garlic can I use the ground or is the whole better .
Oh my gosh I dont have a wok either >:( >:(
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Yes it is correct it is the cornstarch replacement for the breading.You may choose to reduce it.Its what gives you that oriental light breading ;) I hope you enjoy it tony! It is the best cornstarch replacement I have found. :)
Thanks!!! ;D ;D ;D
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... Oh my gosh I dont have a wok either >:( >:(
Hi Jo! :)
If you have a cast iron skillet, that will work too!
Cast iron skillets can take the high heat of wok-style cooking FAR better than those Teflon coated skillets.
Woks do make it a bit easier to make stir fry where you're continuously moving and turning the food.
But that's about the only difference.
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It sounds really good, but I think there are too many ingredients and too many steps for me. I'll have to make something simpler.
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Where can i get the Glucomannan powder? Do I have to order it or can I get it at any grocery store?
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My bad asked before I even read the recipe got ahead of my self.
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Tony, a cast iron skillet will work fine :) I know the ingredient list looks a bit intimidating but this really is an easy recipe to cook ;)
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can I get the sesame oil & peanut oil at walmart or do i have to order that . The ginger & garlic can I use the ground or is the whole better .
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I bought peanut oil at Walmart. I haven't looked for sesame oil, but it may be in the section with the Asian foods.
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Jo I did not use sesame oil because I thought not everyone would have it in their pantry.Peanut oil and sesame oil can be bought at any grocery store or walmart.Peanut oil is the best oil for deep frying.Ground is fine Jo ,just dont put it in the oil,add it when the sauce goes in.
Owensmath this is no more than fried chicken rolled in sauce !You can do it!!
Tony the original recipe called for 2 cups of cornstarch, with the gluccomman its reduced to 1/4 cup.The whole recipe is 6 carbs!I wonder what the original recipe carb count was??
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Sesame oil is usually in the asian/ etnic food aisle' ;) Owensmath I want to see your picture when you make this! :)
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Ha ha! You like my ugly food? ha ha
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You are gonna love this! I thought the left overs would be mushy the next day but they werent! It is my favorite recipe for chicken now. :)
And yes i like your pics! :-*
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...The whole recipe is 6 carbs!I wonder what the original recipe carb count was??
Hi Umpa! :)
Given the amount of sugar and starch used to make this recipe the original way,
I'm sure the original carb count is completely out of this world!... A real FAT maker! :o
Sometimes I wonder how I did not become larger than our barn eating the way I used to! ;)
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Here is some nutritional info on the original recipe: http://www.myfitnesspal.com/nutrition-facts-calories/general-tsos-chicken (http://www.myfitnesspal.com/nutrition-facts-calories/general-tsos-chicken)
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Here is some nutritional info on the original recipe: http://www.myfitnesspal.com/nutrition-facts-calories/general-tsos-chicken (http://www.myfitnesspal.com/nutrition-facts-calories/general-tsos-chicken)
YIPES!!! :o :o :o
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Ok I was not going to have the money for the online order that I usually do every month . Which means I could not buy the Glucomannan powder. SOOOOOOOOOOOOOOOOOOOOO guess what I did I sub it with soy flour like I did my brownies .
I did everything just as you said I just used soyflour in the place of Glucomannan powder. Cause Tyler wasnt going to be able to wait 2 months . And once again Umpa & Doug you are the BOMB !!!!!!!!! It was delish I made Cauli rice to go with it Tyler loved it Bob liked it too !!!
It was a few more steps in a recipe then I like I like fast & simple it was not hard just lots of steps I dont have a lot of counter space but it was very ,very good !!!
I will make it againwhen we want a Chinese fill , just not often . Oh and the soy was not bitter to us and I saved like 20 bucks ! Thanks Again guys yall rock .
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Hi Jo! :)
It's good to know that soy flour worked in place of the glucomannan powder and that it did not come out bitter.
It's certainly a lot cheaper! ;)
I am also a fan of "quick and easy" when it comes to cooking. And I understand what you mean about "more steps and counter space".
It's most definitely one of the more complex recipes we'd do.
But since it tastes good enough to rival the original, it would be well worth the trouble occasionally.
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Yes that flour was 20.00 and not making it alot I am glad the soy worked !!!!!
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That is so good to know Jo Thanks for letting us know. I will try it tomorrow I think. I've been holding off because I didn't have the Glucomannan powder. I haven't tried the cauli rice yet either so this should be fun!! LOL
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Tosweet it is very good ,Umpa is the BOMB that is for sure . I just like a little dump it all together cooking . LOL .
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Can you use Xanthum Gum instead of soy flour and Gluco?
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Gluccomam powder is no more than a cornstarch replacement.Cornstarch is what gives you that thin crunchy crust at Chinese restaurants. A bag of gluccoman will last you 6 months!Other than this recipe,when using it for sauces and gravies its in 1/4 teaspoon measurements.Xantham gum is also great for thickening but I didn't think it would take the heat of deep frying.You can omit the gluccoman powder but you just won't get that thin crust,it will be thicker. Never be afraid to ask when I post a recipe if you can replace ingredients.(there is a replacement for everything)When I do recipes I try to keep them as low carb as possible and as close to the original as possible.This is as low carb as it gets for chinese! But unlike your mother told you ,play with your food!!! :D ;)
I am glad you liked it Tyler!! :)
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This looks super duper yummy!!! I can't wait to try it! I will probably sub out the glucomannan, just because I'm feeling too lazy to go look for it and I have soy flour on hand.... But the pictures ---- daaannggg!! :D :D
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Enjoy Jen,hubby will love this ;)
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OMG this looks amazing.
Thanks for posting this for all of us ;)
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If hubby has any question how to cook this for you sherripie let me know ;)
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Yummy I can't wait to try. I had the same question as you mmcooks1234. Glad you asked. It wouldn't be as fun as small chicken bits but I suppose you can make this with whole chicken breasts. It might be a little easier but again not as "Chinesey". Thanks all. :D
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You definitely want to use small pieces so their crunchy and well cover in sauce all round....YUMMY!
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Made this last night with Cauli Rice, very good! It was my first time to make the cauli rice and it was yum! Husband didn't care for the rice but is not a fan of cauliflower. The coating/breading on the chicken pieces was great. :)
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Forgot to add my picture! :)
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This is one of my favorites too! It stays crunchy the next day too ;) Love Chinese! I like it with egg drop soup too.
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This is a really impressive recipe that Umpa developed, really delish! I miss oriental foods sometimes and this fills the bill! I like to serve it with Chinese cauli rice :0
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I think I will make bang bang chicken next :)