Craving authentic General Tso’s Chicken without the gluten? This recipe delivers that irresistible sweet, savory, and slightly spicy flavor profile you love, all in a perfectly crispy, gluten-free package. Forget takeout menus; you can recreate this restaurant favorite in your own kitchen with straightforward steps and readily available gluten-free ingredients. Perfect for a weeknight meal or a special occasion, this General Tso’s Chicken is sure to become a family favorite. We’ve perfected the art of achieving that signature crispy texture on the chicken while ensuring the sauce is perfectly balanced and coats every piece beautifully. This gluten-free General Tso’s Chicken recipe is designed for ease and maximum flavor, proving that gluten-free cooking can be just as exciting and delicious as its traditional counterpart.
Key takeaways
- Achieve crispy General Tso's chicken through a double-frying technique.
- Use cornstarch in the coating for maximum crispness.
- Ensure oil is at the correct temperature and avoid overcrowding the pan.
- Serve immediately after saucing to maintain texture.
Crispy General Tso’s Chicken (GF!)
Ingredients
Method
- In a medium bowl, combine cornstarch, gluten-free flour, salt, and pepper. In another bowl, whisk eggs and 2 tbsp GF soy sauce.
- Dip chicken pieces into the egg mixture, then dredge in the cornstarch mixture to coat evenly.
- Heat 2-3 tbsp avocado 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. Sauté minced garlic, grated ginger, and red pepper flakes for 30 seconds until fragrant.
- In a small bowl, whisk together ½ cup GF chicken broth, ¼ cup GF soy sauce, rice vinegar, brown sugar, and hoisin sauce.
- Add the sauce mixture to the skillet and bring to a simmer. In a separate small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir it into the simmering sauce until thickened, 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
– For extra crispy chicken, ensure the oil is hot enough before frying and don’t overcrowd the pan.
– Adjust the red pepper flakes to your preferred spice level.
– Garnish generously with sesame seeds and thinly sliced green onions for freshness and visual appeal. Allergens: Eggs, Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
The key to achieving truly crispy General Tso’s chicken lies in the double-frying method and the specific coating used. First, the chicken pieces are coated in a mixture of cornstarch, gluten-free all-purpose flour, salt, and pepper. Cornstarch is crucial here; it’s a fine powder that absorbs moisture efficiently and creates a very light, shatteringly crisp crust when fried. The gluten-free flour provides structure and helps the cornstarch adhere better.
Before frying, the coated chicken pieces are briefly dipped in beaten eggs. The egg acts as a binder, ensuring the dry coating sticks securely to the chicken during the initial fry. This initial fry, typically done in 2-3 tablespoons of avocado oil or another high-smoke point neutral oil at around 350°F (175°C), is designed to cook the chicken through and set the crispy coating. It’s important not to overcrowd the pan, as this will lower the oil temperature and result in greasy, soggy chicken.
After the first fry, the chicken is removed and allowed to rest for a few minutes. This resting period is vital. It allows the coating to firm up and the internal moisture of the chicken to redistribute, preventing it from steaming itself and becoming soft. Then, the chicken is returned to the hot oil for a second, shorter fry. This second fry at a slightly higher temperature (around 375°F or 190°C) is what achieves that deep golden-brown color and ultra-crispy texture that defines excellent General Tso’s chicken. The quick, hot second fry re-crisps the coating and drives off any residual surface moisture.
While the chicken is being fried, the sauce is prepared by combining gluten-free chicken broth and gluten-free soy sauce (or tamari) in a saucepan. This simple sauce is designed to coat the crispy chicken without making it immediately soggy. The sauce is typically brought to a simmer and thickened slightly, then the fried chicken is tossed in just before serving to maintain maximum crispness.
Troubleshooting
- Failure: Chicken is soggy and not crispy.
- Fix: Ensure the oil is hot enough (350°F for the first fry, 375°F for the second). Do not overcrowd the pan, as this lowers the oil temperature. Allow chicken to rest between fries to firm up the coating.
- Failure: Coating is falling off the chicken.
- Fix: Make sure chicken pieces are patted dry before coating. The egg wash should be applied evenly to help the dry ingredients adhere. Ensure the oil is hot enough for the first fry to set the coating quickly.
- Failure: Sauce is too thin or too thick.
- Fix: For a thinner sauce, add a little more chicken broth. For a thicker sauce, simmer for a few extra minutes or create a slurry with a teaspoon of cornstarch mixed with a tablespoon of cold water and stir it into the simmering sauce until thickened.
- Failure: Chicken is cooked unevenly.
- Fix: Cut chicken into uniform, bite-size pieces. Fry in batches to maintain oil temperature. Ensure chicken is fully submerged in oil during both frying stages.
Substitutions
- Chicken: Boneless, skinless turkey breast or firm tofu (pressed and cubed) can be used instead of chicken. Tofu will require a longer initial fry to achieve crispness.
- Gluten-Free Soy Sauce/Tamari: Coconut aminos can be used as a direct substitute for soy sauce or tamari, offering a slightly sweeter, less salty flavor profile.
- Cornstarch: Arrowroot starch or tapioca starch can be used as a 1:1 substitute for cornstarch in the coating and for thickening the sauce.
- Avocado Oil: Any neutral oil with a high smoke point, such as grapeseed oil, canola oil, or peanut oil, can be used for frying.
Pro tips
- Use tamari instead of gluten-free soy sauce for a richer, more complex flavor.
- For extra crispy chicken, ensure the oil is hot enough before frying and don’t overcrowd the pan.
- Adjust the red pepper flakes to your preferred spice level.
- Garnish generously with sesame seeds and thinly sliced green onions for freshness and visual appeal.
Enjoy your homemade, gluten-free General Tso’s Chicken – a truly satisfying meal that rivals any restaurant version. Serve with steamed rice and your favorite Asian vegetables for a complete feast.
Try this next: Crispy Gluten-Free Fried Chicken Recipe
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Frequently asked questions
Can I make General Tso’s chicken ahead of time?
Yes, you can prep the chicken and sauce separately. Store the sauce in an airtight container in the refrigerator for up to 3 days. Cook the chicken just before serving to maintain its crispiness. Reheat the sauce gently on the stovetop before tossing with the freshly fried chicken.
What can I serve with gluten-free General Tso’s chicken?
Steamed white or brown rice is a classic pairing. For a complete gluten-free meal, consider serving with steamed broccoli, snow peas, or a simple Asian-inspired slaw. These sides offer a fresh contrast to the rich, savory chicken.
How do I make General Tso’s chicken crispy without gluten?
The key to crispiness is using a good gluten-free flour blend for dredging, like rice flour or a dedicated GF blend. Ensure the oil is hot enough (around 350°F or 175°C) before frying. Don’t overcrowd the pan, as this lowers the oil temperature and results in soggy chicken.
How long does leftover General Tso’s chicken last?
Leftover gluten-free General Tso’s chicken is best stored in an airtight container in the refrigerator. It will typically last for 2-3 days. For optimal crispiness, it’s best to reheat it in a hot oven or an air fryer rather than a microwave.
