My two guilty pleasures from Chinese carry out places are sadly things that I can no longer order now that I am eating a gluten free diet.
It’s probably better for me in the long run not to be noshing on deep fried crab wontons and deep friend General Tso’s Chicken but what’s a girl to do when she has the hankering for that sticky sweet savory sauce?
You know the answer…make something even BETTER at home.
This recipe was also semi-inspired by the Yummy Oven Glazed Chicken that I made earlier this summer. Since then, I’ve been on a roll trying to find easy recipes for chicken thighs (either bone-in or bone-less) that can come together quickly and without much fuss.
While there are quite a few ingredients for the sauce, the preparation is simple and easy. This starts on the stove but finishes in the oven so you aren’t chained to your kitchen the entire time.
Here’s what you need:
Chicken Thighs, Olive Oil, Soy Sauce (or Tamari for GF), Rice Wine Vinegar, Honey, Sesame Oil, Chili Garlic Sauce, Dry Sherry, Corn Starch, Orange Zest, Ginger, Black Pepper, Green Onions, & Sesame Seeds
I looked around the internet for various General Tso’s recipes and sort of combined them into the sauce you see here. Being gluten free, I had to find some way around the hoisin sauce used in most recipes.
Preheat the oven to 450 degrees.
In a medium bowl, mix ½ cup soy sauce with ¼ cup honey. I always use the low sodium soy sauce my recipes don’t get overly salty.