When Can Babies Eat General Tso chicken? (8+ Months WHO Safety, Allergens & USDA Nutrients)

A popular Chinese-American dish featuring crispy, bite-sized pieces of chicken tossed in a sweet, savory, and slightly spicy sauce, often with a hint of ginger and garlic. --- RECIPE --- Servings: 4 Prep Time: 30 minutes Ingredients: - 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1-inch pieces - 1 egg, beaten - 1/4 cup cornstarch - 1/4 cup all-purpose flour - Vegetable oil for frying - For the sauce: - 1/4 cup soy sauce - 2 tbsp rice vinegar - 2 tbsp sugar - 1 tbsp hoisin sauce - 1 tbsp cornstarch - 1/2 cup chicken broth - 1 tsp sesame oil - 2 cloves garlic, minced - 1 inch ginger, grated - 2-3 dried red chilies (optional, for heat) - Green onions, sliced, for garnish Instructions: 1. In a bowl, combine chicken pieces with beaten egg. In another bowl, mix cornstarch and flour. Dredge chicken pieces in the cornstarch-flour mixture, ensuring they are fully coated. 2. Heat about 2-3 inches of vegetable oil in a large pot or Dutch oven to 350°F (175°C). 3. Fry chicken in batches for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and drain on a wire rack. 4. To make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, sugar, hoisin sauce, cornstarch, chicken broth, and sesame oil. 5. In a clean skillet or wok, heat 1 tbsp of the frying oil (or fresh oil) over medium heat. Add minced garlic, grated ginger, and dried chilies (if using). Stir-fry for 30 seconds until fragrant. 6. Pour in the prepared sauce, stirring constantly until it thickens and becomes glossy. 7. Add the fried chicken to the sauce, tossing to coat evenly. 8. Serve immediately, garnished with sliced green onions. In Wise Eating: AI Food Tracker, adding a child profile (8 months+) automatically checks every meal and recipe ingredient against WHO infant safety rules, choking hazards, and allergen flags.