Keto General Tso’s Chicken

Who doesn’t love a good copycat recipe, am I right? I mean, if you have a GOOD recipe, then why bother ordering takeout when you can just make it at home? Plus, if you’re reading this blog, I’m guessing takeout is likely off the table for you due to ingredients that you can’t (or won’t) eat.

Well, for all my Chinese takeout fans, this recipe is for YOU! This is my take on the classic General Tso’s Chicken. It will taste just like your favorite Chinese restaurant made it, but guess what? YOU made it at home, with ingredients you can tolerate.

I’m pretty sure this recipe will quickly become a favorite in your house and regularly enter your weekly meal rotation. Oh, and as an added bonus, this recipe comes with keto and paleo options.

To make the sauce keto friendly use the sugar free honey and liquid stevia options. To make the sauce paleo friendly use the real honey option. For the sugar-free honey, My favorite brands are:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other three are really gentle on your stomach. All 4 brands will work great in this recipe. 

Keto & Paleo General Tso’s Chicken

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Yield: 4 servings

Author: Brittany Angell

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

Paleo Chicken Version:

• 1 lb Boneless Chicken Thighs, cut into bite sized pieces
• 3 Egg Whites, lightly whisked
• 1 1/2 Cups Tapioca Starch
• 2 Tsp Baking Powder
• 1/4 Tsp Himalayan Salt

Keto Chicken Version:

• 1 lb Boneless Chicken Thighs, cut into bite sized pieces
• 2 Large Eggs Whisked
• 1 Cup Lupin Flour (I like Lupina Brand and Lodi Brand)
• 1/2 Cup Garbanzo Bean Flour
• 2 Tsp Himalayan Salt
• 2 Tsp Baking Powder
• 1/4 Tsp Xanthan Gum or Guar Gum

General Tso’s Sauce

• 1/3 Cups Coconut Aminos or Gluten Free Soy Sauce
• 1 Tbsp Sesame Oil
• 1/2 Cup Sugar Free Honey or Real Honey (see my note below about sugar-free honey!)
• 1/4 Tsp Liquid Stevia or Liquid Monkfruit Extract ( For Keto)
• 1/4 Cup Rice Vinegar or Apple Cider Vinegar
• 2 Tbsp Tomato Paste
• 1 1/2 Tsp Crushed Red Pepper Flakes

Instructions

1. Place a medium pan on the stove for frying. Fill it with 1-2 inches of high heat stable oil of choice and heat over medium-high heat to around 275 degrees. There is some flexibility with the temperature up to 300 degrees. For a clean oil use avocado oil, coconut oil, or lard. While the oil is heating, prepare the chicken.
2. In a small bowl, add the egg whites OR eggs (depending on if you’re doing the paleo or keto chicken version) and lightly whisk until the egg whites or eggs combine.
3. In another small bowl, whisk together the tapioca starch, salt, and baking powder (for the paleo version) OR the lupin flour, garbanzo bean flour, salt, baking powder, and xanthan or guar gum (for the keto version).
4. Dip the chicken into the egg mixture first and then into the breading mixture, making sure that the chicken is well coated. Check the oil. If the oil bubbles liberally when one piece of the breaded chicken is added, it’s ready for frying.
5. Add the breaded chicken the oil in batches (this recipe took me about 5 batches) so the pan doesn’t get overcrowded. This ensures everything can brown evenly. Fry each batch for about 8-10 minutes, or until the chicken is cooked through and the breading is a perfect golden brown color. Note: if you chicken browns too quickly, this means that the oil is too hot.
6. Remove the chicken from the oil and place on a paper towel lined plate. Set aside.
7. Whisk together all of the sauce ingredients in a wok and bring to a simmer so that the sauce can thicken slightly. If you want the sauce to be more of a glaze simmer a little longer, which allows more of the water to evaporate. If you simmer for a long time it will become a very thick, sticky glaze.
8. Once the sauce has reached your desired thickness, add the fried chicken pieces and toss until the chicken is fully coated. Cook over medium-low heat until the chicken is warmed up.
9. Serve over cauliflower rice and enjoy!