Keto General Tso’s Chicken
General Tso’s is a classic Chinese food that is well known and loved for its delicious glaze covering chicken and broccoli. This entree has been developed to make this Chinese food recipe Keto-friendly! Succulent chicken thighs are diced and then tossed in a marinade made from kosher salt, soy sauce, dark soy sauce, egg yolk, and arrowroot powder. The chicken is shallow-fried in a large wok until crispy, golden brown. Broccoli is carefully steamed until al dente and then stir-fried with spicy dried chilies, garlic, and ginger, which is later combined with the cooked chicken thighs. Then the entire dish is glazed with a sauce made from a mixture of soy, dark soy, and rice vinegar for a pop of flavor. You do not have to have a cheat day to enjoy low carb Chinese recipes.
How to Make It
Step 1
To begin the stir-fry process, you want to ensure you have all your ingredients prepped and ready to go into the wok. Once the wok is on, it needs to cook over very high heat to make sure the stir-fry process is done correctly. To start, find a large mixing bowl. You will dice the chicken thighs into small 1” x 1” cubes.
Step 2
Then place them into the bowl. To the diced chicken thighs add, ¼ tsp kosher salt, 2 tsp soy sauce, 1 tsp dark soy sauce, 1 egg yolk and 1 tbsp arrowroot powder. Mix well to combine and set aside.
Step 3
You will also want to measure the broccoli and set it aside into a bowl as well as the dried chilies weighed. This recipe uses 4 g of dried chilies which is quite spicy. If you like some heat half the amount or leave the chilies out completely. Chop the chilies into small rounds discarding as many of the seeds as possible. Also, mince the garlic and ginger then place them in the small bowl together. Prepare the stir-fry sauce by combining the 3 tbsp water, 2 tsp soy sauce, ½ tsp dark soy sauce, 1 tbsp rice vinegar and 1 tsp arrowroot powder.
Step 4
Heat a large wok over high heat until very hot (it should be smoking). Add ½ cup avocado oil and heat until very hot. This avocado oil is left out of the ingredients at the top because there will be minimal fat pick up here and most will be drained out of the wok at the end of this step. Add ⅓ of the marinated chicken thigh mixture and cook stirring constantly until the chicken is golden brown on all sides and almost completely cooked through. Use a slotted spoon to remove the chicken from the cooking oil.
Step 5
Then repeat the process two more times dividing the rest of the marinated chicken into two more portions. Now all the chicken should be cooked and set aside. Remove almost all of the oil except 1 ½ tbsp of oil for the next step.
Step 6
Now add the broccoli to the wok along with about 4-6 tbsp of water. Stir it briefly and then top with a lid or sheet tray. Steam the broccoli this way for one minute. Remove the lid and stir well. Stirring 30 more seconds if broccoli is not completely bright green on all sides. Remove broccoli to a bowl and set aside.
Step 7
Next, add 1 ½ tbsp of avocado oil, swirl the wok to evenly distribute the oil. Then add in the ginger and garlic that has been minced previously. Add the chopped chilies too. Stir briefly for 30 seconds or until fragrant.
Step 8
Add the sauce made previously and cook until it starts to thicken.
Step 9
Add the chicken and broccoli back into the wok and stir to combine so the sauce glazes the entire dish. Drizzle with sesame seed oil once wok is off the heat.
Ingredients
- Chicken Broilers Or Fryers Thigh Meat Only Raw
5 thigh, bone and skin removed
- Coarse Kosher Salt by Morton
¼ tsp
- Soy Sauce
2 teaspoon
- Dark Soy Sauce by Amoy
1 teaspoon
- Raw Egg, Yolk
1 large
- Arrowroot Flour
1 tablespoon
- Water
3 tablespoon
- Soy Sauce
2 teaspoon
- Dark Soy Sauce by Amoy
1 teaspoon
- Rice Vinegar
1 tablespoon
- Arrowroot Flour
1 tablespoon
- Broccoli
12 ounce
- Avocado Oil
1 tablespoon
- Ginger
1 tablespoon, sliced
- Garlic
1 tablespoon, chopped
- Sesame Oil
1 teaspoon