General Tso's Chicken (Lightened Up)

original recipe at Our Best Bites (love that site!)

Ingredients:

• vegetable oil spray
• 1/4 cup all purpose flour
• 3 large egg whites
• 5 cups (5 ounces) Kellog’s Corn Flakes, finely crushed
• 1 1/2 lbs boneless, skinless chicken breasts but into 1-inch pieces
• 1 2/3 cup water
• 1/3 cup low sodium soy sauce
• 1/4 cup apricot jam
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch
• 1 tablespoon balsamic vinegar
• 2 teaspoons canola oil, or Chili Olive Oil
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon red pepper flakes

Instructions:

Adjust oven rack to upper-middle position and heat oven to 475 degrees.  Line rimmed baking sheet with foil, top with wire rack, and spray rack with oil spray.  Spread flour into shallow dish.  Whisk egg whites until foamy in second shallow dish.  Spread corn flakes crumbs into third shallow dish.  Pat chicken dry with paper towels.  Working in batches, dredge chicken in flour, dip in egg whites, then coat with corn flakes, pressing gently to adhere; lay on prepared wire rack.

Spray chicken with oil spray.  Bake until chicken registers 160 degrees and coating is brown and crisp, 12-15 minutes.

Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl.  Heat oil in 12 inch skillet over medium heat until shimmering.  Add garlic, finer, and pepper flakes and cook until fragrant, about 1 minute.  Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes.  remove from heat, cover, and keep warm.

When chicken is cooked, return sauce to simmer over medium-low heat.  Add cooked chicken and toss to coat.  Serve immediately, as the crispy coating won’t last long-term in that yummy sauce.

I served over white rice and made broccoli and snap peas for the sides. It was a big hit.