Let me tell you, I used to be that person who would give in to a late-night Chinese takeout craving — especially for that sticky-sweet, spicy General Tso’s Chicken. But once I started cutting back on sugar and carbs, those cravings became a bit of a struggle. So I played around in the kitchen until I landed on this version — no sugar, no floury coating, and no weird thickeners. And honestly? It still hits all the right notes. Sweet, savory, saucy, and satisfying — just the way General Tso should be.
This is one of those weeknight recipes that I make when I want comfort food without the carb hangover. And my family? They’re just happy it tastes like takeout.
A Cleaner Take on General Tso’s Chicken
This low carb version skips all the junk you usually get with the classic dish — no corn syrup, no mystery flour coating, and none of those sugar bombs in the sauce.
Instead, we let coconut aminos do the heavy lifting. It adds that slightly sweet, umami depth without needing to reach for erythritol or monk fruit. If you’re someone who prefers skipping low carb sweeteners altogether, this recipe was made with you in mind.
Also, the sauce thickens up beautifully just by letting it simmer a bit longer — no xanthan gum, arrowroot, or guar gum needed. That alone saves you an extra grocery store trip.
Just How Carby is the Classic Version?
If you’ve ever looked up the numbers, it’s pretty shocking. A standard restaurant portion of General Tso’s Chicken (about 100g) clocks in at 24 grams of carbs. That’s before the rice. Most of that is from the sugary sauce and the deep-fried batter.
This homemade version comes in at just 4 grams total carbs per serving. It’s not just lower in carbs — it’s better in every way. Clean ingredients, high in protein, and no aftertaste from sugar substitutes. That’s a win in my book.
Chicken: Thighs or Breasts?
Both work great, but I’m team chicken thighs all the way. They stay juicier, have better flavor, and hold up beautifully in the sauce. But if you’ve only got breasts on hand, go for it — just keep an eye while cooking so they don’t dry out.
Here’s a quick tip I learned from a friend who ran a Chinese food stall — tossing chicken in just a bit of baking soda before cooking helps tenderize it without any complicated marinades. It really makes a difference in texture.
Now, if you’re craving that crispy finish, I’ve included a version below using whey protein. It’s surprisingly close to the real deal, especially if you give it a quick fry in sesame oil.
Step-by-Step: How I Make It
1. Mix the Sauce
I just whisk everything together in a bowl and keep it ready. No need to heat yet — we’ll get to that once the chicken’s cooked.
2. Tenderize the Chicken
Toss the chicken pieces with baking soda and let it sit briefly while your pan heats up. If you’re going for the crispy version, skip this step and use the egg + whey protein method instead.
3. Cook the Chicken
Heat sesame oil in a skillet and brown the chicken until it’s fully cooked and golden. It usually takes me 8–10 minutes. I remove the chicken and leave whatever oil’s left behind for the next step.
4. Build the Sauce
Add freshly chopped garlic and ginger to the same pan and sauté just until fragrant — maybe a minute. Then pour in the sauce and let it simmer uncovered. After about 10 minutes, it naturally thickens into a beautiful glossy glaze.
5. Toss & Serve
Add the chicken back in, stir it all together, and let it coat thoroughly. I love topping it with chopped green onions and sesame seeds — gives it that final takeout-style touch.
Want It Crispy? Here’s the Optional Method
If you’re like my cousin, who swears it’s not General Tso’s without crunch, try this:
- Dip chicken pieces in beaten egg.
- Coat with whey protein (seasoned with salt and pepper).
- Fry in oil over medium heat or deep fry for extra crispiness.
- Then follow the garlic-ginger-sauce steps and toss the crispy chicken in.
It’s not as light, but it’s wildly good when you want something indulgent without the carbs.
What to Serve With It
At our house, this usually lands on the table with a big bowl of cauliflower rice or sautéed broccoli. If I’m extra hungry, I’ll do both.
Some other sides that pair really well:
- Steamed bok choy with sesame oil
- Stir-fried cabbage with chili flakes
- A side of miso soup (a little unconventional, but cozy)
Storing Leftovers
Let the chicken cool completely, then pop it into airtight containers. It’ll stay good in the fridge for up to 3 days. I often make a double batch and portion it out for quick lunch bowls. It reheats well in a skillet — just splash a little water to loosen the sauce if needed.
Real-Life Cooking Tips
- Don’t rush the sauce. Letting it reduce slowly is what gives it that sticky-sweet finish without needing thickeners.
- Taste and tweak. Coconut aminos vary in sweetness, so give it a taste before you simmer. You might want a dash of rice vinegar or a pinch of chili if you’re into bold flavors.
- Use pre-cut chicken. If you’re short on time, grab pre-diced chicken thighs or breasts from the store. I do this when I’ve got a packed evening.
Low Carb Keto General Tso Chicken
Here’s my go-to low carb spin on the classic General Tso’s Chicken. It’s just as flavorful and satisfying, but skips the sugar and heavy breading. Whether you’re keto or just cutting back on carbs, this quick dinner won’t disappoint. Plus, it comes together in about 30 minutes—perfect for a busy weeknight.
Ingredients
For the Chicken:
- 1½ lb boneless, skinless chicken thighs or breast, cut into 1-inch chunks
- ½ tsp baking soda
- 1 tbsp olive oil (or avocado oil or coconut oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 spring onions, thinly sliced
- ½ tsp sesame seeds
For the Sauce:
- ¾ cup low-sodium chicken broth
- 1½ tbsp apple cider vinegar
- 2 tbsp coconut aminos (or gluten-free soy sauce)
- 1 tbsp unsweetened tomato puree
- ¼ tsp black pepper
- ¼ tsp salt (optional, to taste)
- ½ tsp red chili flakes
Optional for Crispy Version:
- 1 egg, beaten
- ½ cup unflavored whey protein
- Salt and pepper, to taste
- 2 tbsp avocado oil (for frying)
Instructions
- Start by whisking together all the sauce ingredients in a bowl and set aside.
- Toss the chicken pieces with baking soda to help tenderize them. If you’re going for the crispy version, skip the baking soda and follow the coating steps below instead.
- Heat the oil in a large non-stick skillet over medium heat. Add the chicken and cook until nicely browned and fully cooked, about 8–10 minutes. Transfer the chicken to a plate, leaving any remaining oil in the pan (add a little more if needed).
- To the same pan, add garlic and ginger. Sauté for about a minute until fragrant.
- Pour in the prepared sauce and let it simmer gently for 8–10 minutes, or until thickened and glossy. No need for thickeners here—the slow simmer does all the magic.
- Return the cooked chicken to the pan and toss well to coat it in the sticky sauce.
- Finish with a sprinkle of spring onions and sesame seeds. It’s delicious as-is or served over cauliflower rice or steamed broccoli.
Notes
Optional Crispy Coating Method
- Dip each chicken piece into beaten egg, then coat with a mix of whey protein, salt, and pepper. Work in batches to keep the coating crisp.
- Heat oil in a pan and fry until the coating turns golden and crispy. For even more crunch, deep fry instead of pan-frying. Once done, remove and continue with the garlic-ginger sauté and sauce steps as above.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 610Total Fat 34gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 25gCholesterol 341mgSodium 1154mgCarbohydrates 7gFiber 1gSugar 3gProtein 72g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Quick FAQ
Can I make this dairy-free?
Yes, just skip the whey protein coating and go with the tenderized version. The sauce is already dairy-free.
Is this spicy?
It’s more on the sweet-savory side. If you want more heat, add chili garlic sauce or red pepper flakes.
Can I use soy sauce instead of coconut aminos?
Yes, but use less, as it’s saltier. You may need to balance it with a bit of sweetener or a splash of orange extract if you want that same sweet profile.
Can I freeze it?
You can freeze the cooked chicken and sauce in portions. I recommend thawing overnight and reheating on the stove.
Try Other Low Carb Recipes: