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Low Fat Baked General Tso Chicken – a favorite Chinese take out dish that you can make even better at home and with less fat than the deep fried version. Does it really call for 2tbs of sesame oil, that seems an awful lot as it has quite a strong flavour. Made this for dinner tonight, absolutely loved it my only complaint would be that I had enough sauce for all my chicken but not enough for extra glaze on top of the rice! Hi Barry, I found this recipe on Pinterest and made it for dinner last night – DELICIOUS!
Just wondering if anyone figured out how much per serving the calories are and how many servings this makes. I made this recipe using stevia in place of sugar and it was crazy good with a fraction of the carbs. Chicken thighs and drumsticks cooked in a robust barbecue sauce make for a tasty and economical dinner. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. The fresh ginger really makes it taster fresh, and it does taste better than fried chicken.
I also added broccoli and sesame seeds to the sauce like my local fav restaurant in Boston did.
I have a stomach problem that keeps me from eating a lot of my favorite foods if they are fried, and this was the perfect solution! The ingredients are all pantry staples and this is my favorite Chinese dish with the exception of Singapore Noodles.

Left out the eggwash and the sesame oilas BF is allergic to both and substituted rice flour. I think my sauce was a teensy bit watery, but I’ll definitely, definitely be making this again as a part of our regular monthly meals.
I added a bit of Mirin so it had a touch of sweetness, and while it was pretty spicy it was GOOD!
I might use a little less fresh ginger in the sauce next time but overall this one is a keeper.
I personally could have used more ginger and garlic but that’s just my personal taste.
I love the General Tso from the Chinese restaurant down the street but find it to be too greasy.
The third time I mixed the sugar and water and all the other ingredients plus an extra tbsp of cornstarch.
He has soy, wheat, and peanut allergies and can no longer eat Chinese, and he was missing it terribly. My family and I are all foodies (the kids are 10 and 13)…we crave big flavor and this fit the bill!
I had some trouble getting the sauce to thicken – even after some more cornstarch and water to thicken it. Next time I am going to nix the ginger and use a different oil in the hope that I can make it taste more like my favorite restaurant’s. Once your chicken is finished cooking, remove the chicken from your slow cooker and simply dispose of the liner.

With the discovery of Coconut Amino and some rice flour I was able to produce a safe version for him that tasted great!
For sauce, in a small bowl stir together tomato sauce, brown sugar, Worcestershire sauce, mustard, garlic, and salt. I really like this recipe except I just couldn’t get the caramel stuff right but my modification worked just fine. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it. In a small bowl, mix together the soy sauce, rice wine vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce, tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. Toss the sauce with the cooked chicken pieces and serve over plain steamed rice or Chinese noodles.

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