General Tso’s Chicken

Beat egg white in a large bowl until lightly foamy. Add Bragg Liquid Aminos, sherry, and vodka. Whisk to combine. Divide marinade in half. Add half to a large bowl and half to a small bowl. Add baking soda and cornstarch to the large bowl.

Add chicken to large bowl. Stir to coat thoroughly. Cover, and set aside.

Combine flour, cornstarch, baking powder, and 1/2 tsp salt in a large bowl. Whisk until combined. Add marinade from small bowl and whisk until mixture resembles coarse, mealy clumps.

Combine Bragg Liquid Aminos, sherry, vinegar, chicken broth, honey, sesame oil, and cornstarch in a small bowl and stir well. Set aside.

Combine peanut or coconut oil, garlic, ginger, 1 Tablespoon green onions, and crushed red pepper in a large skillet and place over medium heat. Cook, stirring constantly, until vegetables are soft and fragrant, about 3 minutes.

Stir sauce mixture and add to skillet, scraping out any settlement from the bottom. Cook until sauce boils, stirring constantly, about 1 minute. Add remaining green onions. Transfer sauce to a bowl. Set aside.

Heat coconut oil until hot in same skillet. Transfer chicken to dry coating, and coat each piece, pressing to adhere.

When each piece has been coated, shake off excess coating and cook in oil approximately 4 minutes per side or until cooked thoroughly. Transfer chicken to a paper towel-lined bowl to rest.

Add cooked chicken to empty skillet and return sauce to skillet. Toss chicken, folding it gently, until all pieces are well-coated. Serve immediately over cooked brown rice.