Reduced Fat General Tso's Chicken
5 cups cornflakes
1 cup flour
3 egg whites
1 1/2 pounds chicken, cut into bite size pieces
1 2/3 cup water
1/3 cup soy sauce
1/4 cup apricot jam
3 Tablespoons hoisin
2 Tablespoons cornstarch
1 Tablespoon balsamic vinegar
2 teaspoons canola oil
4 cloves garlic, minced
1 Tablespoon fresh ginger, grated
1/4 teaspoon red pepper flakes
Process cornflakes in food processor until finely ground.
Place a wire rack over a baking sheet and spray with cooking spray. Dredge chicken in flour, dunk in egg whites then coat in cornflakes.
Transfer to prepared wire rack.
While chicken cooks, whisk together water, soy, jam, hoisin, cornstarch and vinegar.
Heat oil in skillet. Add garlic, ginger and red pepper flakes. Heat 1 minute.
Whisk in soy mixture and bring to a simmer. Cook 2 minutes until thickened.
Serve over brown rice.
I was a little leery about how my family would feel about this Chinese chicken so I served half of the chicken just like they came out of the oven. (Crunchy cornflake nuggets) The other half of the chicken I coated in General Tso's sauce. Much to my surprise, everyone except my daughter, liked the Chinese chicken. Even Ben was a fan of this homemade, reduced-fat version of the classic Chinese chicken dish.