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Skinny General Tso Chicken


PREP TIME: 15 mins

COOK TIME: 15 mins

TOTAL TIME: 30 mins

Serves: 4

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1 pound boneless, skinless chicken breasts, cut into 2-inch chunks

¼ cup all-purpose flour

2 large egg, beaten

2 cups crushed Corn Flakes

For the sauce:

¾ cup chicken broth

½ tbsp tomato paste

2 tbsp soy sauce

1 tbsp hoisin sauce

1½ tsp sriracha sauce

3 tbsp rice vinegar

1½ tbsp granulated sugar

2 tbsp corn starch mixed with 2 tbsp water


1 tsp sesame oil

dried red chili flakes

sesame seeds


Move one of the oven racks to the upper-middle part and preheat oven to 450ºF. Cover a large cooking tray with parchment paper. Place three large bowls one next to another and fill the first one with flour, the second with eggs and the last one with crushed corn flakes. Dip each piece of chicken in flour and egg and cover with crushed cornflakes, while gently pressing to coat. Place on cooking tray. Bake in the oven for about 13 minutes, until chicken is cooked through and cornflakes are golden brown. Meanwhile put all the ingredients for the sauce- except for cornstarch – in a medium size pot and bring to a gentle boil. Give the cornstarch and water a quick stir and slow add to the sauce while stirring. Cook for a minute until sauce thickens and turn the heat off. Take chicken out of the oven and transfer to a large pan. Turn the heat on to low and pour sauce over the chicken, coating each piece evenly while tossing. *If you are adding sesame seeds, sesame oil and dried red chilies, this is the time to add them. Turn the heat off, transfer to a plate and serve immediately.


You can also use panko breadcrumbs for breading.