Crispy General’s Chicken

We spent our St. Paddy’s at the Renaissance Faire…entirely too much mead and turkey legs were consumed and I got home with a film of dirt all over.  Not too sure what to say about that but we had a great time!

I also downed three St. Paddy’s Avocado Cupcakes before bed.  So, so good.  So good I added some more pictures to the post because I wanted to better convey their goodness.  Just trust me on this one.

So on Friday night I was experimenting with Chinese Food.  I agree with Carrie Bradshaw that greasy Chinese Food is the key ingredient to a good night in.  Clearly this recipe is Paleo but also ended up being some of the best General’s Chicken I’ve ever had…the only difference between this stuff and something from down the street is the lack of MSG-doused-salty food babies and chicken chunks that might just be more flour than chicken anyway.


2 lbs Chicken Thighs, cut into 1″ pieces

1/2 c Sesame or Olive Oil


3/4 c Arrowroot Flour

2 T Coconut Aminos

2 Eggs

1 t Black Pepper

1/4 t Ginger


4 Cloves Garlic, minced

1 T Sesame Oil

2 T Honey

2 T Arrowroot Powder

1 1/2 c Chicken Stock

1 t Ginger

1/2 c Coconut Aminos


Begin with the sauce.  Heat the sesame oil in a large saucepan over medium-high heat.  Add the garlic and saute until slightly browned.  Add the chicken stock, coconut aminos, and honey and bring to a boil.  Reduce heat to medium and whisk in arrowroot powder and ginger.  Whisk constantly until thickened and reduce heat to low and cover the saucepan.

Whisk together the ingredients for the batter until smooth.  Add the chicken pieces to the batter.

Heat the 1/2 c Sesame Oil over medium-high heat in a heavy-bottomed pan.  Take pieces of chicken from the batter, allowing some to drip off, and place them in the oil.  Cook for about 3 minutes on each side until light brown in color and crispy.  Remove onto a plate covered in a paper towel to soak up excess oil.

When all the chicken is cooked, transfer into the saucepan with the sauce.  Stir lightly to coat all the chicken and serve.  (We had ours over spaghetti squash)


18 responses to “Crispy General’s Chicken

  1. I finally made this last night! I’ve been missing the crispy sweet Chinese foods that used to be a treat since i started eating ‘paleo’. This has completely curbed any sad feelings i had of missing out on some of the great tasting bad for me foods! THANK YOU THANK YOU THANK YOU!

  2. Did you use fresh ginger or dried? I have dried and wanted to make sure I was using the right amount for the dish.

    • I used dried. If you ever get a chance to use fresh grated ginger, though, I’m sure it would be awesome. 1/4 t ground ginger = 2 t fresh

  3. I made this a couple of days ago. My husband was craving Chinese take-out so I decided to try this. I used both chicken thighs and breast meat. I also mixed in some steamed broccoli. It was a huge hit! My 2 year old ate a ton of it and my husband brought the rest for lunch the next day and said it was still delicious. This will be a staple in our house!

    • You probably could but the issue I have with coconut flour in sauces is that it tends to be a little gritty. I would add a little at a time to make sure you don’t overdo it and get a paste instead of a sauce, but when in a pinch I’m sure it’ll work fine. Let me know if you try it!

  4. Pingback: Crispy General’s Chicken | Cindy's Clean Eats·

  5. This was DELICIOUS! I didn’t have arrowroot powder so I used Tapioca powder instead. I made Cauli-Fried “rice” with it. Everyone loved it. Thanks for the recipe!

  6. I agree. If it’s homemade, it needs to be healthy. I just don’t get why it has to be greasy LOL! Anyway, the General’s Chicken I always have in Manila is a bit different from your home-cooked delight I noticed.

  7. Made this tonight and it was great. It’s a little work intensive and if you have a small pan to cook the chicken in, it takes a while longer. I served it with a big batch of stir fried veggies. I also used coconut oil. cook it

  8. Pingback: Top Recipes of Twenty Twelve |·

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