Crispy Low Carb General Tso Chicken – Better Than Takeout
Crispy Low Carb General Tso Chicken – The perfect 20-minute, better-than-takeout recipe! After making this many times, I’ve discovered the trick to getting that perfect crispy texture every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Strawberry Lemon Drop Martini and Roasted Parmesan Asparagus.
Why This Crispy Low Carb General Tso Chicken – Better Than Takeout Is Pure Comfort
- Golden, crispy chicken pieces
- Sweet and tangy sauce
- Ready in just 20 minutes
- Better than takeout and low carb
What You'll Need for Crispy Low Carb General Tso Chicken – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- almond flour
- egg
- sweetener
- soy sauce
- garlic
- ginger
- garlic powder
- ginger powder
- salt
- black pepper
- red pepper flakes
- Optional: green onions
- Optional: sesame seeds
📝 Ingredient Notes
- almond flour: You can also use coconut flour or a low carb baking mix.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy → See on Amazon
- Food Processor — Makes quick work of chopping and mixing → See on Amazon
How to Make Crispy Low Carb General Tso Chicken – Better Than Takeout
- Step 1: Cut chicken into bite-sized pieces. In a bowl, mix almond flour, garlic powder, ginger powder, salt, and black pepper. In another bowl, beat an egg.
- Step 2: Dip chicken pieces into the egg, then coat with the almond flour mixture. Heat oil in a large skillet over medium heat. Fry chicken pieces until golden and crispy.
- Step 3: In a small bowl, mix sweetener, soy sauce, minced garlic, and grated ginger. In the same skillet, add the sauce mixture and cook until it thickens. Add the fried chicken back into the skillet and toss to coat.
- Step 4: Garnish with green onions and sesame seeds. Serve hot over cauliflower rice or zucchini noodles.
Cook's Tips for Perfect Crispy Low Carb General Tso Chicken – Better Than Takeout
- Common mistake and fix: Don't overcrowd the skillet when frying the chicken. Cook in batches if necessary to maintain a crispy texture.
- Pro tip: For a spicier version, add red pepper flakes to the sauce mixture.
- Pro tip: To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce.
Storing & Reheating Crispy Low Carb General Tso Chicken – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The chicken can be breaded and frozen before frying. Cook from frozen, adding a few minutes to the cooking time.
Freezing Crispy Low Carb General Tso Chicken – Better Than Takeout
Freeze cooked chicken in a single layer on a baking sheet. Once frozen, transfer to an airtight container and freeze for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce mixture before cooking.
- Best substitution: You can substitute the chicken with shrimp or tofu for a different twist.
- Make-ahead: The chicken can be breaded and frozen before frying. Cook from frozen, adding a few minutes to the cooking time.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the heat or cooking in batches.
Want to level up this recipe?
Air Fryer — Crispy texture without the oil → Check price on Amazon
Crispy Low Carb General Tso Chicken – Better Than Takeout
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- almond flour
- egg
- sweetener
- soy sauce
- garlic
- ginger
Seasonings
- garlic powder
- ginger powder
- salt
- black pepper
- red pepper flakes
Optional Toppings
- green onions
- sesame seeds
Instructions
- Step 1: Cut chicken into bite-sized pieces. In a bowl, mix almond flour, garlic powder, ginger powder, salt, and black pepper. In another bowl, beat an egg.
- Step 2: Dip chicken pieces into the egg, then coat with the almond flour mixture. Heat oil in a large skillet over medium heat. Fry chicken pieces until golden and crispy.
- Step 3: In a small bowl, mix sweetener, soy sauce, minced garlic, and grated ginger. In the same skillet, add the sauce mixture and cook until it thickens. Add the fried chicken back into the skillet and toss to coat.
- Step 4: Garnish with green onions and sesame seeds. Serve hot over cauliflower rice or zucchini noodles.
Notes
- Chef tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the sauce mixture before cooking.
- Best substitution: You can substitute the chicken with shrimp or tofu for a different twist.
- Make-ahead: The chicken can be breaded and frozen before frying. Cook from frozen, adding a few minutes to the cooking time.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the chicken is not crispy, try increasing the heat or cooking in batches.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken in a single layer on a baking sheet. Once frozen, transfer to an airtight container and freeze for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: The chicken can be breaded and frozen before frying. Cook from frozen, adding a few minutes to the cooking time.
Nutrition Per Serving
- Calories: 280
- Protein: 26g
- Fat: 16g
- Carbs: 6g
- Fiber: 2g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Low Carb General Tso Chicken – Better Than Takeout FAQs
Yes, you can bread the chicken and freeze it before frying. Cook from frozen, adding a few minutes to the cooking time.
If the chicken is not crispy, try increasing the heat or cooking in batches to avoid overcrowding the skillet.
Yes, you can cook the breaded chicken in the air fryer at 375°F (190°C) for 10-15 minutes, flipping halfway through.
For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
Yes, you can add red pepper flakes to the sauce mixture for a spicier version.
A Warm Final Note
I can’t wait for you to try Crispy Low Carb General Tso Chicken – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
