General Tso's chicken makeover -help?

I found these 2 recipes on a low-carb forum. I can't decide which one to make, the 2nd one sounds easier. Also it only used 2tbl oil to cook the chicken?  Wondering if I could bake the chicken instead of fry. 

I am no cook so I need ideas. This is my FAVORITE food, trying to make it wls friendly!

General Tso's Chicken (or pork!)

4 LBS Boneless, skinless chicken thighs or breasts, cut into 1" cubes-0
1/3 cup soy sauce
1 tsp. sesame oil
1 clove crushed garlic
2 cups crushed spicy pork rinds
4 Tbs. coconut or light olive oil-0
1/2 cup SF DV vanilla syrup-0
1/2 cup water
1/3 cup soy sauce (use a good quality 0 carb sauce)-0
4 Tbs. LC ketchup-4
1-1/2 Tbs. seasoned rice vinegar-1.5
1 clove Garlic finely chopped-1
1 Tsp. Red Pepper Flakes (the kind you put on pizza)-.5 (more if you like it spicy, I used about a tablespoon!)
1 Tbs. chile garlic paste (optional)
1 Tsp. jarred minced Ginger-.3
1/3 cup polydextrose
1 red bell pepper, cut into 1" pieces

OR
Guar gum or Xanthan gum-0

1/3 cup sliced green onion


Combine 1/3 cup soy sauce, 1 tsp. sesame oil, and 1 clove crushed garlic in a ziploc bag. Add chicken breast cubes; "massage" to evenly coat all pieces, then let marinate 30 minutes, turning once or twice.

In batches, shake drained chicken pieces in a ziploc bag with the crushed pork rinds. Heat oil in a large non-stick skillet over med. high heat; add chicken in batches (mine took 4 batches) and coo****il lightly browned, turning over half way through (6-7 min total). Drain on paper towels, set aside.

Combine remaining ingredients (except the gum if using, and reserve red bell pepper til later) in a bowl and mix well, (if using polydextrose, heat in microwave to dissolve it into the sauce); return chicken to pan, pour sauce over chicken and return to heat. Add red bell pepper pieces. Bring to a boil and then simmer until sauce is thickened and reduced, and glazes chicken, about 10 minutes or so. About 5 minutes into cooking, add 1/4 cup sliced green onions.

If you did NOT use polydextrose -sprinkle 1/2 teaspoon of one of the gums over the chicken and cook and stir until sauce is thickened and it glazes over chicken.

Garnish with remaining sliced green onion.

2nd recipe

eneral LC Tso's Chicken

(2 servings)

3/4 c. chicken broth
1 T. Splenda (3 carbs)
3 T. soy sauce (3 carbs)
1 T. rice or white wine vinegar (1 carb)
2 T. grated ginger root or 2 tsp. ground ginger (1.6 carbs)

4 Tbsp. sesame oil, divided
3 boneless/skinless chicken breast halves cut in 1/2" cubes, uncooked

4 scallions, chopped (2.5 carbs)
4 cloves garlic, minced (4 carbs)
5 dried red hot peppers (tiny ones in small packets in grocery store) (about 3 carbs, if you actually eat them -- fiery hot on their own)

Mix or Match:

broccoli crowns (1/2 c. = 1.7)
snow peas (1/2 c. = 3.4)
water chestnuts (1/2 c. = 7)
bamboo shoots (1/2 c. = 2)
cabbage (1/2 c. = 1.1)

2 tsp. Thicken It (or Thicken/Thin) (o effective carbs) or you can use 1 T. cornstarch (14 carbs)
2 ****er


Whisk together broth, Splenda, soy sauce, vinegar and ginger. Set aside.

Heat a wok or large sauce pan until very hot. Add 2 tbsp. oil and chicken. Cook about 3 minutes until browning but not cooked through.

Add vegetables (1 to 2 cups of whatever you like from "Mix or Match") and remaining oil. Stir constantly for 3 minutes, keeping pan very hot. Add sauce and bring to a boil. Mix thickener and water to a paste and add to sauce. Stir well until thickened.

NOTE: You may easily omit thickener, and this will give a spicy broth rather than a sauce. Excellent either way.

Carb Count for each serving (2)
7.5 carbs without vegetables
14.5 carbs with cornstarch and no veggies

Be creative with the vegetables -- even just a couple water chestnuts diced in the mix make a difference.

THanks you're probably right, I think #2 sounds good! I can't wait to try it!