LOW CARB General Tso's Chicken from the FAT TO SKINNY Low Carb Cookbook!
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 2- Netrition
http://www6.netrition.com/konjac_glucomannan_powder.html 
