Dairy-Free General Tso's Chicken

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Tapioca starch
• 1 large Egg white
• 3 cups Vegetable oil
• 1/4 cup Coconut aminos
• 2 tbsp Rice vinegar
• 3 tbsp Honey
• 2 tbsp Ketchup
• 1 tsp Ginger
• 2 cloves Garlic
• 1/2 tsp Red pepper flakes
• 1 tsp Sesame oil
• 2 stalks Green onions

Instructions

1. 1Cut the 1.5 lbs of chicken thighs into 1-inch 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 350°F (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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