To prepare the flour dredge:

• On a large rimmed plate, combine 1 cup flour, ½ tsp. black pepper, ¼ tsp, cayenne pepper, 3 tbsp. ground ginger and 2. tsp salt.

To prepare the egg wash:

To prepare the chicken:

• Pre-heat oven to 375°F.
• On a separate large rimmed plate, whisk together the egg and water until thoroughly combined, to make the egg wash.
• Dip the chicken pieces in the egg wash and then dredge them in the flour mixture.
• Place chicken on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil.
• Place in pre-heated oven and bake for 25 – 30 minutes; flip the pieces at half way point through the cooking time.
• Remove from oven and set aside.

To prepare the sauce:

• While the chicken is baking, prepare the sauce.
• Don’t walk away from this sauce as it gets very hot when making the caramel base and can burn easily.
• In a small bowl, mix together 4 tbsp. soy sauce, 4 tbsp. rice wine vinegar, ¼ cup water, 2 tbsp. toasted sesame seed oil, 2 tbsp. hot chili paste or sauce, ½ tsp. salt, 2 tsp. cornstarch, 3 cloves minced garlic and 3 tbsp. freshly grated ginger; combine thoroughly and set the mixture aside.
• In a medium saucepan, over medium heat, boil together 1 cup sugar and 1/4 cup of water.
• Watch constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel.
• When it reaches this stage, give the other ingredients, in the bowl a quick stir to make sure the corn starch is dissolved and add, all at once, to the hot caramel.
• Be careful as this mixture is very hot.
• Also, be extra careful, at this stage, as the sauce can foam up considerably, for a few seconds, and it is very hot.
• Simmer for only few minutes, remove from the heat and allow to cool down slightly.

To serve low fat baked General Tso's chicken:

• Toss the sauce with the cooked chicken pieces.
• Serve over plain steamed rice, or Chinese noodles, sprinkled with sesame seeds and scallions.