Low-Carb Keto General Tso’s Chicken Recipe

This content originally appeared on Sugar-Free Mom. Republished with permission.

Do you love General Tso’s Chicken but don’t want all the high-carb flour coating or added sugar-filled sauce? This keto version tastes like Chinese takeout but is a healthy, low-carb, sugar-free, and sweetener-free recipe. Just 3 g net carbs.

KETO GENERAL TSO’S CHICKEN RECIPE

It’s a delicious low-carb dish for a quick weeknight dinner the whole family will love. Serve with broccoli and cauliflower rice for a complete meal.

What I love about my low-carb General Tso’s chicken is that not only does it not contain low-carb sweeteners, like erythritol (I’m sure there’s lots of you out there who want the sweetness in a dish but without using them) but it also doesn’t contain any gums or thickeners in the sauce ingredients.

No Xanthan gum, guar gum, or arrowroot powder needed for this delicious recipe.

CHICKEN BREASTS VERSUS CHICKEN THIGHS

We used chicken thighs for this recipe, but chicken breasts can also be used if you prefer. Just note, nutrition information in the recipe card is for using thighs.

The sugar-free low-carb sauce thickens naturally if you just take a few more minutes to let it simmer and reduce down. To add sweetness and a depth of flavor to this sauce I like to use coconut aminos.

For a nice balance of salty and sweet, I used tamari gluten-free soy sauce and coconut aminos, but you can use just coconut aminos if you prefer. Alternatively, you can use just soy sauce, but you may like to add a little bit of a low-carb sweetener to provide a hint of sweetness.

Alternatively, for a crispy coating you can use whey protein after coating the chicken in an egg to help it stick (see method below). You can then sauté in a little more sesame oil or for the best crispiness, deep fry then add to the sauce.

INSTRUCTIONS

Prepare the sauce by mixing all the ingredients together in a small bowl. Set aside.

Toss chicken pieces with baking soda. This will tenderize it. (Recipe Note: if making this recipe with a crispy crumb, do not toss in baking soda, instead see notes below under Crispy Crumb).

After tossing chicken in baking soda, heat sesame oil over medium-high heat in a large skillet. Add the chicken and cook until golden brown and cooked through, about 8 – 10 minutes. Remove the chicken from the pan but leave the oil. If no oil left add a little more to the pan.

Sauté the ginger and garlic for 1 minute until fragrant.

Add the sauce to the frying pan and bring to a low simmer. Cook for about 10 minutes until it reduces down and is fairly thick.

No need to add a gum or thickener if you take a couple of minutes to just let the sauce reduce. Add the chicken and toss to coat.

Serve with green onions, sesame seeds, and optional riced cauliflower or optional broccoli.

OPTIONAL CRISPY COATING

Toss chicken in egg. Shake off excess and dip chicken pieces into a bowl of whey protein mixed with salt and pepper.

Do this in batches when ready to cook or the whey protein will absorb into the meat.

Heat sesame oil over medium heat in a non-stick frying pan. Add the chicken and cook until crispy. Option to deep fry for the crispiest coating.

Remove chicken from pan and follow the steps from sautéing the ginger and garlic above.

HOW TO STORE

After the chicken has cooled, place leftovers or separate servings for meal prep in airtight containers and store in the fridge for up to 3 days.