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By Jonathan Rimmel
Love American-style Chinese food but you’re leery of the typical ingredients and high carbs? Well, try my keto-ish take on General Chicken. While having significantly lower carbs and overall healthier ingredients, this recipe still has impactful flavor. Though I wouldn’t recommend a steady diet of this because of the wine, allulose, and whey protein; for someone who cares about their health but wants a little treat, this would serve them well.
(Prep: 25 min, Cook 25 min, Total 50 min, Serves 6)
Allergy Warning:
FODMAPs | Eggs | Alcohol | Nightshades
Tools
- 12-inch cast-iron pan
- mixing bowl
- measuring spoons
- measuring cup
- paper towels
- stirring spoon
- heat resistant tongs
Chicken
- 1 C avocado oil for semi-shallow frying
- 1 egg
- 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 tsp pink Himalayan sea salt
- 1 tsp crystalline allulose (or preferred alternative)
- 1 white pepper
- 1 cup grass-finished whey protein isolate
Sauce
- 2 TBSP avocado oil
- 3 TBSP chopped spring onion
- 1 clove garlic (minced)
- 6 dried whole red chilies
- 1/4 C liquid allulose sweetener (or preferred alternative)
- 1/4 tsp ground ginger
- 3 TBSP low sodium organic chicken bone broth
- 2 TBSP rice vinegar
- 1/4 C coconut aminos
- 1/8 C Shaoxing wine (alternatively cooking sherry)
Directions
- Heat 1 C avocado oil in a cast-iron pan to 350-375 degrees F (medium-low heat).
- Beat the egg in a mixing bowl, add the chicken, and sprinkle with the salt, 1 tsp allulose, and white pepper; mix well.
- Mix in the whey protein a bit at a time and mix until the chicken is evenly coated.
Add a bit of water if it’s too dry—should be doughy. - In batches, place the chicken pieces into the hot oil one by one. Cook until golden brown and beginning to float (about 3 minutes).
- Remove and let cool on a few paper towels sitting on a rack to absorb the excess oil while you do the second batch. Continue until it’s all been fried.
- Wait for the oil temperature to rise again, then fry the chicken a second time until a dark golden brown (about 2 more minutes).
- Drain on a paper towel-lined cooking sheet.
- Heat 2 TBSP avocado oil or grass-finished ghee in a large skillet or wok over high heat.
- Stir in the spring onions, garlic, and whole chilies.
- Cook and stir for a minute or two until the garlic has turned golden and the chiles brighten in color.
- Add the 1/2 C sweetener, ginger, chicken broth, vinegar, and Shaoxing wine.
- Bring to a boil and cook for 3 minutes. Turn down the heat
- Stir the chicken into the sauce and cook for a few minutes until the chicken absorbs some of the sauce.
- Plate and serve. MSN