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Gluten-free General Tso’s chicken coated in a glossy sweet and spicy sauce, garnished with green onions and sesame seeds in a skillet
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Gluten-Free General Tso's Chicken

Better than takeout, this gluten-free General Tso’s chicken features crispy shallow-fried chicken tossed in a sweet and spicy sauce. An easy, takeout-style dinner made right at home.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Asian
Keyword: general tso's chicken, gluten-free general tso's chicken
Servings: 4 servings
Author: Sabine Venier

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
US Customary - Metric

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

Serving: 1serving | Calories: 430kcal | Carbohydrates: 40g | Protein: 33g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 1944mg | Potassium: 573mg | Fiber: 2g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 3mg