General Tso's Chicken (gf version!)

Monday, February 8th, 2010 | click here to comment

Do you ever get tired of eating the same thing day in and day out?  I have a handful of recipes that are my go-to's because I know how to make them well and can usually cook them in under an hour, which is key when you get home after a 12 hour day of work.  Every so often though, I'll get an itch to try something different, and it's usually something that I can get via takeout fairly easily - like General Tso's chicken.  Ok, so here's the thing - I can only find a mediocre gluten free version of this from PF Changs, which is a FAR, far cry from authentic Chinese food, but I eat it because it's convenient and gluten free.

chicken & broccoli frying in pan with sauce added

I decided to break out of the takeout box and try to make my own General Tso's chicken.  I really had no idea where to start so I scoured the net for a recipe that sounded good and looked good too.  I seriously won't try a recipe unless I can see a photo of the end result - it gives me something to strive towards, lol.

I was worried this would be an utter failure, but it was the opposite. General Tso's chicken is actually super easy to make and this recipe came out really good, plus this version was already naturally gluten free.  I tried it a second time using white meat instead of dark and it was a toss up over which I liked better.  I think the dark meat is a little more moist, but the white meat version was really good too. Maybe next time I'll do a combo of white and dark! Ok, onto the recipe! General Tso's Chicken (adapted from Blog Chef)


  • 1lb boneless skinless chicken thighs (cut into 1” chunks)
  • 5 dried red chili peppers
  • 3 scallions (sliced)
  • 3 eggs (beaten)
  • ½ cup cornstarch
  • oil (for frying)

(I included broccoli in my version because I like it.  If you want to add broccoli just make sure you add in fry time for the broccoli after you fry up the chicken.  A few minutes in the wok will do it.)

Sauce - (I highly recommend doubling or tripling the sauce ingredients or it ends up being too dry)

  • 1 ½ tablespoons rice vinegar
  • 2 tablespoons rice wine
  • 3 tablespoons sugar
  • 3 tablespoons soy sauce (Temari Wheat Free)
  • 2 teaspoons cornstarch

In a large bowl mix together the cornstarch and beaten eggs until you create a batter. Add your pieces of cubed chicken and coat thoroughly.

To make the sauce: In a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside until you are ready to use.

Heat oil in your wok until shimmering and deep fried battered chicken. You may need to do more than one batch depending on how much chicken you are preparing. Do not overcrowd the wok. Drain fried chicken on paper towels.

Add a bit more oil to your wok if needed and add dried chili peppers and stir fry for 30 seconds. Add your fried chicken back to the wok and mix together for about 30 seconds to a minute. 

Now the fun part! Add your sauce to the wok and stir-fry until the sauce becomes thickened and bubbly. Garnish with scallions and serve.


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