If you love Chinese takeout but need to keep things gluten free, this one is for you. This gluten free general tso’s chicken is crispy, saucy, and honestly just as good as the restaurant version.

The chicken comes out perfectly golden and crunchy on the outside, tender on the inside. Then it gets tossed in a sweet and slightly spicy sauce that coats every single piece.

What I really like about this recipe is that it doesn’t require any weird or hard to find ingredients. You probably already have most of what you need in your kitchen.

And yes, it’s completely gluten free. No regular soy sauce, no wheat flour, nothing you need to worry about. Just real, delicious food without the gluten.

Serve it over some steamed rice and you’ve got a full meal that the whole family will enjoy. Let me show you how to make it.

Why You’ll Love This Recipe

Crispy Coating That Stays Crunchy – The cornstarch and rice flour combo creates an ultra-crispy shell that holds up even after being tossed in that glossy sauce.

Tastes Just Like Takeout – This gluten free version nails that sweet and savory sticky sauce you crave from your favorite Chinese restaurant.

Juicy Chicken Thighs Make All the Difference – Using thighs instead of breast means every single bite is tender and full of flavor on the inside.

The Sauce Is Perfectly Balanced – Honey brings sweetness while rice vinegar adds tang and red pepper flakes give it just enough gentle heat to keep things exciting.

Ingredients

For the Chicken

2 lb Boneless Skinless Chicken Thighs, cut into 1-inch pieces
1/2 cup Cornstarch
1/4 cup Rice Flour
2 Large Eggs, beaten
1/2 tsp Salt
1/4 tsp Black Pepper
Oil for frying (vegetable or avocado)

For the Sauce

1/3 cup Tamari (gluten free soy sauce)
3 tbsp Rice Vinegar
3 tbsp Honey
2 tbsp Hoisin Sauce (gluten free)
1 tbsp Sesame Oil
1 tbsp Cornstarch
2 tbsp Water
3 cloves Garlic, minced
1 tsp Fresh Ginger, grated
1/2 tsp Red Pepper Flakes
2 Green Onions, sliced
Sesame Seeds, for garnish

How to Make

Step 1

Whisk together the tamari, rice vinegar, honey, hoisin sauce, and sesame oil in a small bowl. In a separate tiny bowl, stir together the cornstarch and water to make a slurry. Set both aside.

Step 2

In a large bowl, whisk the eggs. In another bowl, combine the cornstarch, rice flour, salt, and pepper. Dip the chicken pieces into the beaten eggs, then toss them in the cornstarch mixture until evenly coated. Shake off any excess.

Step 3

Heat about 1 inch of oil in a large deep skillet or Dutch oven over medium-high heat to 350 degrees F. Fry the chicken in batches for 4 to 5 minutes per batch, turning occasionally, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.

Step 4

Drain most of the oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium and add the minced garlic, grated ginger, and red pepper flakes. Stir for 30 seconds until fragrant.

Step 5

Pour in the sauce mixture and bring it to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.

Step 6

Add the crispy chicken back to the skillet and toss until every piece is coated in the sauce. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.

My Tips

Double Fry for Extra Crunch

The sauce in this recipe is thick and sticky, which means it can soften the coating on the chicken fast. To keep things crispy even after tossing in the sauce, fry the chicken twice.

After the first fry, let the chicken rest on a wire rack for about 5 minutes. Then fry it again for about 60-90 seconds until it’s a deeper golden brown. This creates a harder, crunchier shell that holds up way better once the sauce hits it.

This is the difference between General Tso’s chicken that stays crispy while you eat it and chicken that turns soggy by the time you sit down.

Pat the Chicken Completely Dry

Before you dip the chicken into the eggs, use paper towels to pat every piece as dry as you can. Chicken thighs tend to hold a lot of moisture, and any extra liquid will stop the coating from sticking properly.

If the chicken is wet, the egg wash slides right off and takes the cornstarch-rice flour coating with it. You’ll end up with bare spots that won’t get crispy and pieces that fall apart in the oil.

Keep Your Oil Temperature Steady

Use a thermometer to keep the oil right around 350 degrees F. If the oil drops too low, the coating absorbs oil and turns greasy instead of crispy. If it gets too hot, the outside burns before the inside cooks through.

The biggest thing that drops the temperature is adding too many pieces at once. Fry in small batches of about 6-8 pieces at a time, and let the oil come back up to 350 between each batch. It takes a little longer but it’s worth it.

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FAQ

Can I use chicken breast instead of chicken thighs?

You can, but chicken thighs are the better choice here because they stay juicier and more tender after frying. Chicken breast tends to dry out more quickly, especially when coated and fried at high heat.

If you do go with breast, just keep a close eye on your frying time and try not to overcook them. Cutting the pieces a little smaller can also help them cook evenly without drying out.