If you’re someone who craves Chinese takeout but is trying to eat low carb or sugar-free, this Keto General Tso’s Chicken is the recipe for you. It brings all that bold, tangy-sweet flavor of your favorite takeout dish—but skips the sugar, starches, and fried coating. It’s comforting, protein-packed, and surprisingly simple to throw together on a busy weeknight.
Keto General Tso Chicken Recipe
This healthier twist on a Chinese classic is perfect when you want a satisfying meal without the guilt. I love pairing it with a big bowl of steamed broccoli or cauliflower rice to soak up that glossy sauce—it makes the meal feel complete.
Here’s what I love most: the sauce thickens up naturally without needing any strange thickeners like xanthan gum, arrowroot, or guar gum. It’s completely sweetener-free too—no erythritol, no monk fruit—just real flavor from ingredients like coconut aminos, garlic, and fresh ginger. Let it simmer slowly, and it turns rich and velvety all on its own.
Why Traditional Takeout Doesn’t Work on Keto
As much as I love the comfort of takeout, classic dishes like General Tso’s or sweet and sour chicken are loaded with sugar and cornstarch. Even a small portion can knock you off track if you’re eating low carb or keto.
Just to give you an idea: one restaurant-sized serving (100 grams) packs about 24 grams of carbs. That’s way over what most people can manage on keto. By contrast, my homemade version clocks in at only 4 grams of carbs—and it still tastes incredible. It also keeps the fat at a keto-friendly level, around 14 grams per serving, which makes it easy to fit into your daily macros.
Chicken Thighs or Chicken Breasts?
I usually go with boneless, skinless chicken thighs because they’re juicy, flavorful, and hold up really well in stir-fry style dishes. That said, you can absolutely use chicken breast if that’s what you have on hand. Just keep in mind that the nutrition info here is based on using thighs.
To keep this recipe healthy, I skipped the deep-fried crispy coating. Instead, I use a pinch of baking soda to tenderize the chicken before sautéing—it works like a charm! But if you’re craving that crunchy bite, there’s an optional coating method below using whey protein.
How to Make It
1. Mix the Sauce
Whisk all the sauce ingredients together in a small bowl and set it aside.
2. Tenderize the Chicken
Toss the chicken pieces with baking soda and let them sit for a few minutes. This helps make the meat extra tender. (If you’re going with the crispy version, skip this step and see below.)
3. Cook the Chicken
Heat some oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked—this takes about 8 to 10 minutes. Take the chicken out of the pan and set aside, but leave the oil behind (or add a little more if needed).
4. Sauté the Aromatics
In the same pan, sauté garlic and ginger until fragrant—about a minute.
5. Simmer the Sauce
Pour in the sauce you made earlier. Let it come to a simmer and reduce it down until it thickens up nicely—this should take around 10 minutes. You don’t need any extra thickeners—just give it time.
6. Bring it Together
Toss the cooked chicken back into the pan and coat it well with the sauce.
7. Garnish and Serve
Top with chopped green onions and sesame seeds. Serve it alongside cauliflower rice or steamed broccoli for a full meal.
Optional Crispy Coating
If you’re missing that crunch from restaurant-style General Tso’s, here’s how to get it—without any carbs from flour or cornstarch.
- Toss your chicken in a beaten egg, then dredge in a bowl of whey protein mixed with a little salt and pepper.
- Work in small batches so the whey doesn’t absorb into the chicken and get soggy.
- Heat oil in a nonstick pan and cook the chicken until golden and crispy. You can also deep fry it for extra crispiness.
- Remove and follow the same sauce steps starting from sautéing the garlic and ginger.
How to Store Leftovers
Let the chicken cool completely, then transfer to airtight containers. It will keep well in the fridge for up to 3 days—perfect for quick meal prep or leftovers for lunch. Just reheat gently in a pan or microwave until warmed through.
Serving Suggestions
- Over Cauliflower Rice: Keeps it low carb and soaks up the sauce beautifully.
- With Roasted Broccoli: The crispy edges of the broccoli pair perfectly with the sticky sauce.
- In Lettuce Wraps: A fun and fresh way to serve this dish when you’re avoiding grains altogether.
Low Carb General Tso's Chicken
Craving General Tso’s Chicken but want to avoid the carb-heavy breading and sugary sauce? This healthier twist is low in carbs and completely free from sugar and sweeteners. It’s great for a fast and satisfying weeknight meal.
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breast, cut into 1-inch cubes
- 1/2 teaspoon baking soda
- 1 tablespoon olive oil, avocado oil, or coconut oil
- 3 garlic cloves, minced
- 1 tablespoon minced ginger
- 2 green onions, thinly sliced
- 1/2 teaspoon sesame seeds
For the Sauce:
- 3/4 cup low-sodium chicken broth
- 1.5 tablespoons apple cider vinegar
- 2 tablespoons coconut aminos or gluten-free soy sauce
- 1 tablespoon unsweetened tomato paste
- 1/4 teaspoon black pepper (adjust to taste)
- 1/4 teaspoon salt (optional, to taste)
- 1/2 teaspoon red pepper flakes
Optional Crispy Coating:
- Replace baking soda with:
- 1/2 cup whey protein
- Salt and pepper
- 1 beaten egg
- 2 tablespoons avocado oil (for frying)
Instructions
- Combine all sauce ingredients in a bowl and set aside.
- Toss the chicken with baking soda to tenderize it. (Skip this step if using the crispy coating version below.)
- Heat oil in a non-stick skillet. Cook the chicken until browned and fully cooked, about 8–10 minutes. Remove from the pan, leaving the oil behind. If needed, add a bit more oil.
- Sauté garlic and ginger in the pan for about a minute until aromatic.
- Pour in the prepared sauce and bring it to a gentle simmer. Let it cook for around 10 minutes until it thickens naturally—no need for thickeners.
- Return the chicken to the pan and mix well to coat with the sauce.
- Garnish with green onions and sesame seeds. Serve with optional sides like cauliflower rice or steamed broccoli.
For a Crispy Version:
- Dip chicken pieces in the beaten egg, shake off the excess, and coat with a mixture of whey protein, salt, and pepper. Do this in batches just before cooking to avoid the coating absorbing too much moisture.
- Heat oil in a non-stick skillet and fry until the chicken is golden and crispy. Deep frying is an option for extra crunch.
- Remove the chicken and follow the same steps starting from sautéing garlic and ginger to finish the dish.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 654Total Fat: 38gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 341mgSodium: 1850mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 72g
Chickenrecipes.blog, 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.
Frequently Asked Questions
Can I use store-bought General Tso’s sauce?
Most store-bought sauces are packed with sugar and starch. It’s better to make it at home using clean, keto-friendly ingredients.
Can I freeze this dish?
I don’t recommend freezing it with the sauce, as it can separate after thawing. If you want to prep ahead, freeze the cooked chicken separately, and make the sauce fresh when you’re ready to eat.
Is this recipe spicy?
It has a mild kick, but nothing too intense. If you like it hotter, feel free to add red pepper flakes or a bit of chili garlic sauce.
Final Thoughts
This sugar-free General Tso’s Chicken really hits the spot when those takeout cravings come calling. It’s fast, flavorful, and fits perfectly into a low carb lifestyle—without relying on any artificial sweeteners or weird ingredients. If you’ve been missing your favorite Chinese dish, give this version a go. It might just become a regular in your weekly dinner rotation.
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