Reduced-Fat General Tso's Chicken
Deep frying and lots of sugar make this dish a hit at Chinese restaurants and mall food courts. If we skipped the fry and the sugar, the dish might be good for us, but would it taste any good?
Why This Recipe Works
General Tso’s chicken is a Chinese takeout staple, but after being battered, deep-fried, and coated in a sugary sauce, it’s hardly a healthy choice. To make a satisfying but lower-fat version at home, we start with boneless, skinless chicken breasts. Crushed cornflakes give the coating a crunchy texture that can stand up to the sauce, and baking instead of frying saves calories. We replace most of the sugary hoisin sauce with doctored-up, cornstarch-thickened soy sauce, adding balsamic vinegar and apricot jam for controlled sweetness and garlic, ginger, and red pepper flakes for a final hit of flavor.
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