Dairy-Free General Tso's Chicken

Instructions

1. 1Cut the about 680 g of chicken thighs into 2.54 cm pieces. In a bowl, combine the chicken pieces with the 1 large egg white and 1/2 cup tapioca starch, ensuring each piece is coated.
2. 2Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 175°C.
3. 3Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 5-7 minutes, or until the chicken is golden brown and crispy. Use a slotted spoon to remove the chicken from the oil and place it on a plate lined with paper towels to drain.
4. 4While the chicken is frying or draining, prepare the sauce. In a medium saucepan, combine the 1/4 cup coconut aminos, 2 tbsp rice vinegar, 3 tbsp honey, 2 tbsp ketchup, 1 tsp ginger, 2 cloves garlic (minced), and 1/2 tsp red pepper flakes.
5. 5Place the saucepan over medium heat and bring the sauce mixture to a simmer. Let it simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. You can tell it's ready when it coats the back of a spoon.
6. 6Add the fried chicken pieces back into the saucepan with the thickened sauce. Toss gently to ensure all the chicken pieces are evenly coated in the sauce.
7. 7Drizzle the 1 tsp sesame oil over the coated chicken and toss once more. Thinly slice the 2 stalks of green onions. Serve the General Tso's chicken immediately, garnished with the sliced green onions.

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