26 comments

  1. Jennie @themessybakerblog

    General Tso is a friend of ours. He likes to frequent our plates often. This recipe sounds amazeballs!

    June 26, 2013

    Reply

  2. Friken

    What kind of coconut oil did you use? :)
    I really want to try some deep frying, but I don’t know what oil I should use. Virgin coconut oil is really expensive here.

    June 26, 2013

    Reply

  3. Linda
    Linda

    how can this be paleo with rice vinegar?

    June 26, 2013

    Reply

  4. ARCpoint Labs of Cooper City

    Looks delicious. Thanks for sharing!

    June 27, 2013

    Reply

  5. JB & Renee

    General Tso’s chicken was my favorite Chinese American dish. Will definitely try this. Thanks for sharing!

    June 27, 2013

    Reply

  6. Tanner

    Wow, that looks amazing. Now I’m thinking about Chinese food for dinner tonight, unfortunately it’s only 10am and I’m fasting :)

    June 28, 2013

    Reply

  7. Rick
    Rick

    I don’t know that I can get arrowroot flour where I live. What is its purpose here and can I substitute something else for it? Thanks!

    July 5, 2013

    Reply

  8. Erin @ Texanerin Baking

    Bahahaha. I’m sorry. But what now?

    The Healthy Foodie is *deep-frying* stuff?!

    YES! I LOVE THIS! :D I’m all for frying stuff. I rarely deep fry because I don’t like to use up all that oil (I’ll do an inch of oil, though) but this I would totally do!

    LOVE this dish! So pretty and delicious!

    July 20, 2013

    Reply

  9. Celia
    Celia

    Hi Sonia:
    Is it possible to substitute the arrow root flour with brown rice flour or some other gf flour I have in the house? I do have tapioca and I think potato flour, maybe almond too. Hoping one might work!
    Thanks for your reponse!
    Celia

    August 5, 2013

    Reply

  10. Celia
    Celia

    Thanks Sonia! Will give it a try this weekend and let you know how it goes!
    Celia

    August 7, 2013

    Reply

  11. JJ
    JJ

    The sodium in it is brutal!!!

    August 19, 2013

    Reply

  12. Krystal
    Krystal

    I made this last night and we loved it. I didn’t have rice vinegar, so I used balsamic(found on google it could be used as a sub). My sauce was very thick, It clumped up on the chicken instead of just coating it. What do you think I did wrong? I’m wondering if maybe I cooked it too long.

    September 21, 2013

    Reply

  13. MamaCassi
    MamaCassi

    So- i looked up 5 different recipes and ended up using this one as my key base. and make a ton of variations (i’m TERRIBLE at following recipes)-

    tapioca starch
    cider vinegar
    honey instead of date paste (very light-handed)

    had already marinated some thighs in vinegar/tamari/ molasses/ garlic/onion, and tossed them into eggs and starch and fried in local farm raised home rendered lard

    and kinda fiddled w/ the sauce

    and snap! it was AMAZING. amazing pregnancy craving satisfying lunch! nice mix up from my beef and broccoli stir-fry of the last few weeks!

    THANK YOU! bookmarking this to actually follow it for my husband and family!

    March 17, 2014

    Reply

  14. Adrianne

    I made a few simple changes and it came out amazing!! This will be a staple for a while. Thanks for sharing!

    April 1, 2014

    Reply

Trackbacks/Pingbacks

    Leave a comment

    Current day month ye@r *