Gluten-Free General Tso’s Chicken
Published
Better than takeout and completely gluten-free. This gluten-free general Tso’s chicken is takeout-worthy and made right at home. Crispy, shallow-fried chicken is smothered in the classic sweet, spicy sauce and ready to be layered over fluffy rice and crispy vegetables, making it perfect for busy weeknights, casual weekends, or anytime you’re craving a gluten-free Chinese takeout-style dinner at home.
General Tso’s and orange chicken were always my go-to Chinese takeout orders, and for years after realizing I needed to eat gluten-free, I felt like I was missing out on my favorite takeout meals. Developing these recipes to be just as good—actually better—than takeout is so fun. For this gluten-free General Tso’s chicken, I use a simple cornstarch and gluten-free flour coating to get that crisp, crunchy texture without deep frying, then toss the chicken in a glossy sauce made with tamari, rice vinegar, garlic, and ginger for the perfect balance of sweet, savory, and heat. It comes together quickly in one skillet and has become one of those dinners I make when I want something comforting, familiar, and just as satisfying as ordering out.
Gluten-Free Cooking Tips
- The oil needs to be hot. Make sure the oil is fully hot before adding the chicken. If the oil is too cool, the coating will absorb oil and turn soggy instead of crisp. To test, sprinkle a tiny bit of the cornstarch flour mixture into the oil. It should sizzle immediately and float, not sink or sit quietly.
- Don’t overcrowd the pan. Frying in batches keeps the oil temperature steady and allows the chicken to brown evenly rather than steam.
- Know when the sauce is done. The sauce is ready when it lightly coats the back of a spoon. It should be glossy and cling to the chicken without becoming thick or gluey.
Gluten-Free General Tso’s Chicken
Ingredients
- 1 lb. boneless skinless chicken breasts or thighs, cut into bite-size pieces
- ½ cup cornstarch
- ½ cup gluten-free all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 2 tbsp gluten-free soy sauce, or tamari
- 2-3 tbsp avocado oil or other neutral oil for frying
For the Sauce
- ½ cup gluten-free chicken broth
- ¼ cup gluten-free soy sauce, or tamari
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 2 tbsp hoisin sauce, gluten-free
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ½-1 tsp crushed red pepper flakes, adjust to taste
- 1 tbsp cornstarch, (slurry) mixed with water
- 2 tbsp water, (slurry) mixed with conrstarch
Optional Garnish
- 2 green onions, sliced
- sesame seeds
Instructions
- In a medium bowl, combine cornstarch, gluten-free flour, salt, and pepper. In another bowl, whisk eggs and soy sauce.
- Dip chicken pieces into the egg mixture, then dredge in the cornstarch mixture to coat evenly.
- Heat oil in a large skillet or wok over medium-high heat. Fry chicken pieces in batches until golden brown and crispy, about 4–5 minutes per side. Transfer to a plate lined with paper towels.
- Wipe the skillet clean and add sesame oil. Sauté garlic, ginger, and red pepper flakes for 30 seconds until fragrant.
- In a small bowl, whisk together broth, soy sauce, rice vinegar, brown sugar, and hoisin sauce. Add to the skillet and bring to a simmer.
- Then stir in the cornstarch slurry. Cook until the sauce thickens, about 2–3 minutes.
- Return fried chicken to the pan, tossing to coat evenly with sauce. Garnish with sliced green onions and sesame seeds. Serve hot and enjoy.
Notes
- If chicken gets too soggy re-crisp in oven briefly before saucing.
- If sauce is too thin, simmer a bit longer after adding slurry.
- Too spicy? Cut red pepper and ginger back.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free General Tso’s Chicken Step by Step
Gather all the Ingredients together.
Prepare the coating: In a medium bowl, combine ½ cup cornstarch, ½ cup gluten-free all-purpose flour, ½ tsp salt, and ½ tsp black pepper until evenly mixed.
Mix the egg mixture: In a separate bowl, whisk together 2 large beaten eggs and 2 tbsp gluten-free soy sauce or tamari.
Coat the chicken: Add 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces, to the egg mixture and toss to coat. Working one piece at a time, dredge the chicken in the cornstarch mixture until fully coated.
Fry the chicken: Heat 2-3 tbsp avocado oil or another neutral oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 4 to 5 minutes per side, until golden brown and crispy. Transfer the cooked chicken to a plate lined with paper towels and repeat with the remaining pieces.
Build the sauce base: Carefully wipe the skillet clean, then add 1 tsp sesame oil. Sauté 3 minced garlic cloves, 1 tbsp minced fresh ginger, and ½ to 1 tsp crushed red pepper flakes for about 30 seconds, just until fragrant.
Make the sauce: In a small bowl, whisk together ½ cup gluten-free chicken broth, ¼ cup gluten-free soy sauce or tamari, 2 tbsp rice vinegar, 2 tbsp brown sugar, and 2 tbsp gluten-free hoisin sauce. Pour the sauce into the skillet and bring it to a gentle simmer.
Thicken the sauce: Stir in the cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tbsp water, then cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Toss the chicken: Return the fried chicken to the skillet and toss until evenly coated in the sauce.
Garnish and serve: Garnish with sliced green onions and sesame seeds, then serve hot. Enjoy!
Serving Suggestions
I usually serve this gluten-free General Tso’s chicken as part of a full takeout-style spread at home. I like to start with gluten-free egg rolls or gluten-free crab rangoons, then serve the chicken over fluffy white rice with a side of simple stir-fried vegetables.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the chicken in a skillet over medium heat with a small splash of water or broth to loosen the sauce, stirring until warmed through. You can also reheat it in the microwave in short intervals, stirring between each one. If you want to keep the chicken as crisp as possible, reheat the chicken separately in a skillet or air fryer, then toss it back into the warmed sauce just before serving.
