Gluten Free General Tso Chicken is quick and simple to prepare in about 20 minutes. This lighter, gluten-free version tastes even better than takeout and features a bold, tangy-sweet General Tso sauce.
Table of contents
- Instructions
- What to serve with it
- Frequently asked questions
- More gluten free Chinese recipes
When I started blogging in 2011, I quickly became known for bold, flavorful sauces like buffalo. Close behind that is my collection of gluten-free Chinese-inspired recipes. Not long after I began sharing recipes, my brother was diagnosed with celiac disease and asked me to adapt some of his favorite Chinese dishes so he could enjoy them safely.
Out of those adaptations, Gluten Free Orange Chicken became a favorite; however, this Gluten Free General Tso Chicken is a close contender. Instead of replicating the traditional method—battered and deep-fried dark meat tossed in hoisin-based sauce—I made this version lighter and naturally gluten-free by using chicken breast, a cornstarch coating, and quick pan-frying rather than deep-frying. I also reworked the sauce to capture the familiar sweet, tangy, and slightly spicy profile without gluten-containing ingredients.
The result is a fast, healthy weeknight meal that still hits all the flavor notes you expect from General Tso: a glossy sauce with honey and rice vinegar, a kick from dried chilies and red pepper flakes, and fragrant aromatics like garlic and ginger. The sauce doubles well—make extra to keep in the refrigerator for noodle bowls, wings, or a vegetarian stir-fry variation.
Instructions
- Make the sauce. In a medium bowl whisk together 1 tablespoon canola oil, gluten-free soy sauce, rice vinegar, sriracha, and honey. Stir in crushed garlic, grated ginger, Chinese five-spice, and crushed red pepper flakes. Set aside so the flavors can meld.
- Prepare the chicken. Toss the chicken pieces with cornstarch, salt, and black pepper in a shallow bowl until evenly coated. Shake off excess cornstarch to prevent clumping during cooking.
- Pan-fry the chicken. Heat the remaining canola oil in a large skillet or wok over medium-high heat. When the oil is hot, add the coated chicken and cook 4–5 minutes, turning so all sides brown and the pieces are cooked through.
- Finish with sauce and aromatics. Add the dried red chilies to the pan, then pour the prepared General Tso sauce over the chicken. Cook 2–3 minutes, until the sauce thickens slightly and coats the chicken. Stir in sliced scallions and cook an additional minute. Remove from heat and serve over rice or your preferred base.
If dried red chilies are hard to find, substitute 1 teaspoon red pepper flakes, minced serrano, or small Thai chilies to adjust heat. The dried chilies primarily infuse heat and aroma; they are edible but very spicy.
What to serve with it
Classic pairings are steamed white rice, brown rice, or rice noodles. For a lighter plate, serve the General Tso chicken over cauliflower rice or wrapped in lettuce leaves. Steamed broccoli, stir-fried bok choy, or a simple cucumber salad also make great, fresh accompaniments.
Frequently asked questions
- Is General Tso Chicken unhealthy? Traditional restaurant versions are often high in calories, sodium, and fat due to deep frying and heavy sauces. This pan-fried, gluten-free adaptation reduces calories and fat while keeping big flavor. It also uses lean chicken breast and can be paired with vegetables for a balanced meal.
- How spicy is this recipe? It has a noticeable kick from dried chilies and crushed red pepper flakes, but you can easily tone it down by omitting or reducing those ingredients.
More gluten free Chinese recipes
Build a complete gluten-free Chinese-inspired menu at home with these ideas:
- Gluten Free Chinese Honey Chicken
- Sweet & Sour Chicken Fried Rice
- Gluten Free Kung Pao Beef & Noodle Bowl
- Honey Walnut Shrimp
- Shishito Shrimp Stir Fry
- Healthy Chinese Turkey Lettuce Wraps
Gluten Free General Tso Chicken
2 people
10 minutes
10 minutes
20 minutes
Whitney Bond
Ingredients
- 3 tbsp canola oil, divided
- 1/4 cup gluten free soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 2 tbsp honey
- 1 tbsp fresh garlic, crushed
- 2 tsp fresh ginger, grated
- 1/2 tsp Chinese five-spice
- 1 tsp crushed red pepper flakes
- 1 lb boneless, skinless chicken breasts, cut into large chunks
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 small dried red chilies
- 1/4 cup scallions, sliced
Instructions
- Whisk 1 tablespoon canola oil with the gluten-free soy sauce, rice vinegar, sriracha, honey, garlic, ginger, Chinese five-spice, and red pepper flakes in a medium bowl. Set aside.
- Mix cornstarch, salt, and pepper in a shallow bowl. Add the chicken and toss until evenly coated.
- Heat the remaining 2 tablespoons canola oil in a large skillet over medium-high heat until shimmering.
- Add the coated chicken and cook 4–5 minutes, turning as needed, until cooked through and lightly browned.
- Add the dried chilies to the skillet, then pour the sauce over the chicken and cook 2–3 minutes until the sauce reduces slightly and coats the chicken.
- Stir in the sliced scallions, cook an additional minute, remove from heat, and serve immediately over rice or your preferred base.
Notes
- This dish is spicy. To reduce heat, omit or cut back on the crushed red pepper flakes and the dried red chilies.
- If dried red chilies aren’t available, substitute extra red pepper flakes, or use minced serrano or Thai chiles for fresh heat.
Nutrition Facts
Serving: 4 servings (recipe yields multiple portions)
Calories: 741 kcal
Carbohydrates: 68 g
Protein: 55 g
Fat: 28 g (Saturated Fat: 2 g)
Cholesterol: 145 mg
Sodium: 2676 mg
Potassium: 1534 mg
Fiber: 4 g
Sugar: 27 g
Vitamin A: 2205 mg
Vitamin C: 269.9 mg
Calcium: 65 mg
Iron: 4.3 mg