Gluten-Free General Tso’s Chicken

Let’s be honest, we’ve all had those nights. You’re craving that sweet, spicy, and tangy kick of General Tso’s Chicken, but you’re trying to avoid gluten or just want a healthier option at home. My friends, I am here to tell you that your takeout dreams are about to come true, minus the mystery ingredients and the wait for delivery. This Gluten-Free General Tso’s Chicken is my ultimate solution for a busy weeknight when you need something incredibly satisfying that also happens to be wholesome and simple to make.

This dish brings together crispy, golden-brown chicken coated in a sauce that’s the perfect balance of sweet and savory with just a hint of heat. It’s a recipe that will make you feel like a kitchen superhero, and I promise, even the pickiest eaters at your table will be asking for seconds.

Table of Contents

Table of Contents

Why You’ll Love This Gluten-Free General Tso’s Chicken

Honestly, what’s not to love? This recipe is a total game-changer for your dinner rotation.

• Weeknight Warrior: Ready in about 30 minutes, it’s faster than delivery!
• Family-Friendly Magic: It’s a crowd-pleaser that’ll have everyone clearing their plates.
• Healthier Indulgence: You control the ingredients, making it a much better-for-you alternative to the classic.
• Super Customizable: Not a fan of spice? Tone it down. Want more veggies? Toss them right in!

Gathering Your Ingredients

You might already have most of these pantry staples on hand. The key is using certified gluten-free products, like tamari, to keep it celiac-friendly. If you enjoy an easy, gluten-free meal, you’ll also love my Gluten-Free Teriyaki Chicken for another quick dinner idea.

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For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 large eggs, beaten
• ¾ cup cornstarch (or arrowroot starch)
• ½ tsp black pepper
• ¼ tsp salt
• Avocado oil or other neutral oil, for frying

For the Sauce:

• ⅓ cup gluten-free tamari (or coconut aminos for a soy-free option)
• ¼ cup rice vinegar
• 3 tbsp hoisin sauce (check for gluten-free label)
• 2 tbsp honey (or brown sugar)
• 1 tbsp sriracha (or more to taste)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

For Garnish:

• 2 green onions, sliced
• 1 tbsp sesame seeds
• Cooked white or brown rice, for serving

How to Make Gluten-Free General Tso’s Chicken

This recipe comes together in a few simple steps. Don’t let the list fool you—it’s mostly whisking and tossing! For more tips on getting that perfect crispy texture without deep frying, check out this great guide on pan-frying techniques from Serious Eats.

Step 1: In a large bowl, toss the cubed chicken with the beaten egg until each piece is well-coated. In a separate bowl, combine the cornstarch, black pepper, and salt. Dredge the egg-coated chicken pieces in the cornstarch mixture, shaking off any excess.

Step 2: Heat a generous layer of oil (about ¼ inch) in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches to avoid overcrowding. Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate.

Step 3: Carefully discard all but one tablespoon of the oil from the skillet. Reduce the heat to medium. Add the minced garlic and grated ginger, sautéing for just 30 seconds until fragrant—be careful not to burn it!

Step 4: In a medium bowl, whisk together the tamari, rice vinegar, hoisin sauce, honey, and sriracha. Pour this sauce mixture into the skillet and bring it to a simmer.

Step 5: Give your cornstarch slurry a quick re-stir and then slowly drizzle it into the simmering sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce has thickened beautifully.

Step 6: Add the crispy chicken back to the skillet and toss gently to coat every piece in that glorious, glossy sauce. Remove from heat.

Step 7: Serve immediately over fluffy rice, garnished with sliced green onions and a sprinkle of sesame seeds.

My Favorite Kitchen Helpers

To make this dish a breeze, you’ll just need a few trusty tools: a large, sturdy skillet or wok (my absolute workhorse for stir-fries), a set of mixing bowls, and a good whisk. A microplane for the ginger and garlic is a game-changer too!

Tips for the Best Results

I’ve made this more times than I can count, and here’s what I’ve learned. Don’t skip the cornstarch dredge—it’s the secret to that crave-worthy crunch. For a lighter version, you can bake the chicken at 400°F (200°C) for 15-20 minutes instead of pan-frying, though you’ll lose a bit of the classic texture. If your sauce thickens a bit too much, just whisk in a tablespoon of water at a time until it’s perfect. And my biggest tip? Double the sauce. You’re going to want extra for that rice!

What to Serve With Your Creation

This dish is a complete meal when served over steamed jasmine or brown rice. For a low-carb option, try it with cauliflower rice. It also pairs wonderfully with simple steamed broccoli or a quick Asian Cucumber Salad for a refreshing, crunchy contrast. It’s the perfect balance of flavors and textures.

Nutrition Information

This nutritional estimate is per serving, assuming the recipe is divided into four portions and served with rice. Your actual values may vary based on specific ingredients used.

Calories: 485kcal | Carbohydrates: 38g | Protein: 38g | Fat: 19g | Saturated Fat: 5g | Fiber: 1g | Sugar: 15g

This Gluten-Free General Tso’s Chicken proves that you don’t have to give up your favorite flavors to eat well. It’s a healthier, homemade version that delivers on every promise of taste and texture. It’s a recipe that has saved countless busy nights in my kitchen, and I have a feeling it’s about to do the same in yours. I’d love to hear how it turns out for you!

Your Gluten-Free General Tso’s Questions, Answered

Can I make this dish ahead of time?

Absolutely! You can prep the sauce and chop the chicken a day in advance. Keep them stored separately in the fridge. For the best texture, I recommend cooking the chicken and combining it with the sauce just before serving so it stays nice and crispy.

How should I store leftovers?

Leftovers (if you have any!) will keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet on the stove with a tiny splash of water to help loosen the sauce. The microwave can work, but it might make the coating a little soft.

What can I use instead of tamari?

If you don’t have gluten-free tamari, coconut aminos are a fantastic substitute. They’re a bit sweeter and less salty, so you might want to taste and adjust the other seasonings accordingly. Regular soy sauce can be used if gluten is not a concern for you.

Is this recipe spicy?

The heat level is totally customizable! The one tablespoon of sriracha gives it a gentle kick. For a milder dish, reduce or omit it. For more fire, add a little more sriracha or sprinkle in some red pepper flakes when you cook the garlic and ginger.