This baked version is half the calories and has been lightened up. It tastes even better than the original!
I enjoy experimenting with “lightened up” recipes. It’s a great way to save calories, and I love it if the recipe tastes even half as good as the original. This general Tso chicken is not a slim version. It tastes better than the original, if anything!
How is this lighter version? For starters, there’s no deep-frying. All food is baked in the oven. You don’t have to worry about the crispiness. The chicken is amazingly crispy and crunchy when you use crushed cornflakes! It’s hard to believe that this is actually baked in an oven.
You have a Chinese takeout favorite that has been lightened and baked to perfection. No one would guess that it was a “skinny version” made at home!
- Cut into 1-inch pieces, 1 1/2 pounds of skinless, boneless chicken breasts.
- 1/4 cup all-purpose flour
- Two large eggs, beaten
- Corn Flakes Crushed 2 Cups
For the SAUCE
- 1 1/2 cups chicken broth
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- Reduced sodium soy sauce, three tablespoons
- Three tablespoons brown sugar, packaged
- Cornstarch 2 tablespoons
- Preheat oven to 450°F. Spray a cooling rack on a baking tray with nonstick spray. Set aside.
- Work in batches and dredge the chicken in flour. Dip it in eggs, then coat it with crushed cornflakes.
- Place on a baking sheet, and spray with nonstick spray. Bake until golden brown, crisp and about 13-15 min.
- Combine chicken broth, rice vinegar, and soy sauce in a large pan over medium heat. Stir until thickened. Stir in the chicken and gently combine.
- Serve immediately