Why You’ll Love This Healthy General Tso’s Chicken

• It’s Seriously Lighter, But Doesn’t Taste Like It. By baking the chicken instead of deep-frying, we cut back on a significant amount of oil. The result is still wonderfully crispy and satisfying, but you’ll feel fantastic after eating it—no food coma in sight.
• The Sauce is Unbelievably Simple. You probably have most of the ingredients for the signature sticky-sweet sauce in your pantry right now. The magic is in the balance—a little ginger, a hint of garlic, some sweetness, and a gentle kick of heat that you can totally control.
• It Comes Together Faster Than Delivery. Honestly, from prep to plate, you’re looking at about 30-35 minutes. That’s less time than it would take to browse the delivery app, place an order, and wait for it to arrive. It’s a win for your taste buds and your schedule.
• You Control Every Single Ingredient. No more wondering about hidden MSG or excessive sugar. This recipe is transparent, simple, and lets you adjust the salt, spice, and sweetness to perfectly suit your family’s preferences.

Ingredients & Tools

• For the Chicken:
• 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 tbsp tamari or low-sodium soy sauce
• 1 large egg white
• 1/3 cup (40 g) cornstarch or arrowroot powder
• 1/4 tsp black pepper
• 1 tbsp avocado oil or olive oil
• For the Sauce:
• 1/3 cup (80 ml) low-sodium chicken broth or water
• 3 tbsp tamari or low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 1/2 tbsp maple syrup or honey
• 1 tbsp tomato paste
• 2 tsp sesame oil
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1/2 – 1 tsp crushed red pepper flakes (adjust to your heat preference)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• For Garnish:
• 2 sliced green onions
• 1 tbsp toasted sesame seeds

Tools: A large mixing bowl, a rimmed baking sheet (lined with parchment paper for easy cleanup), a medium saucepan, and a whisk.

The cornstarch on the chicken is the real secret to getting that crispy, “fried” texture without the fryer. And don’t skip the sesame oil in the sauce—it adds that authentic, nutty aroma that makes this dish so special.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Chicken Thighs vs. Breasts? This is totally up to you! Thighs will yield a slightly more tender and juicy result, as they have a higher fat content. Breasts are leaner and will work perfectly too—just be careful not to overcook them.
• Why an Egg White? The egg white acts as a binder, helping the cornstarch create a thin, crispy coating on the chicken. It’s a little trick that makes a big difference in texture. If you’re egg-free, a tablespoon of aquafaba (the liquid from a can of chickpeas) works well too.
• Fresh Ginger and Garlic are Non-Negotiable. I know it’s tempting to reach for the jars of pre-minced stuff, but trust me on this. The flavor from fresh ginger and garlic is brighter, sharper, and infinitely more aromatic. It’s the backbone of the sauce’s flavor profile.
• Adjust the Heat to Your Liking. Start with 1/2 teaspoon of red pepper flakes if you’re sensitive to spice. You can always add more at the end. For a real kick, add a teaspoon of sriracha to the sauce mixture.

How to Make Healthy General Tso’s Chicken

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The classic choice. The fluffy, slightly sticky rice is the perfect canvas to soak up every last drop of that incredible sauce.
• Simple Steamed Broccoli — A vibrant, green side that adds freshness and makes the meal feel complete. The crisp-tender texture is a great contrast to the saucy chicken.
• Quick-Pickled Cucumbers — Thinly slice a cucumber, toss with a splash of rice vinegar and a pinch of salt. Their cool, acidic crunch cuts through the richness of the dish beautifully.

Drinks

• Iced Green Tea — Its mild, slightly grassy flavor is a fantastic palate cleanser that complements the Asian-inspired flavors without overpowering them.
• A Crisp Lager — If you’re in the mood for something alcoholic, a light beer like a lager or pilsner contrasts the sweet and spicy notes wonderfully.
• Sparkling Water with Lime — The bubbles and citrus are refreshing and help balance the umami-rich sauce, making each bite taste bright and new.

Something Sweet

• Fresh Pineapple Chunks — The natural sweetness and acidity of pineapple feel like a natural progression after the savory-spicy main course. It’s light and satisfying.
• Fortune Cookies — For a fun, thematic finish that keeps the takeout vibe alive, without any of the guilt. It’s all about the experience!
• Mango Sorbet — A few scoops of this tropical, dairy-free frozen treat are the perfect cool, sweet ending to the meal.

Top Mistakes to Avoid

• Mistake: Crowding the Baking Sheet. If the chicken pieces are touching, they’ll steam instead of bake. This leads to a soft, soggy coating instead of a crispy one. Give them some space! Use two sheets if necessary.
• Mistake: Adding the Cornstarch Slurry to a Cold Sauce. The slurry needs the heat of the simmering liquid to activate and thicken properly. If the sauce isn’t bubbling, you’ll just get a starchy, lumpy mess.
• Mistake: Overcooking the Garlic and Ginger. They burn in a heartbeat. Thirty seconds to a minute is all you need to release their fragrance. Burnt garlic will make the entire sauce taste bitter.
• Mistake: Skipping the Tossing Step. Don’t just pour the sauce over the chicken on a plate. Tossing the hot chicken in the saucepan ensures every nook and cranny gets coated in that glossy, delicious sauce.

Expert Tips

• Tip: For an Air Fryer Version. This recipe adapts beautifully! Cook the coated chicken in a preheated 400°F (200°C) air fryer for 10-12 minutes, shaking the basket halfway through. It gets even crispier, and even faster!
• Tip: Make it a Meal Prep Star. This chicken reheats surprisingly well. Store the sauced chicken separately from the rice. Reheat gently in the microwave or a skillet with a tiny splash of water to loosen the sauce.
• Tip: Double the Sauce. If you’re a sauce person (and who isn’t?), feel free to double the sauce ingredients. There’s no such thing as too much of that sticky, flavorful goodness, especially for your rice.
• Tip: Get Creative with Veggies. Feel free to add veggies directly to the mix! Toss in some bell peppers, snap peas, or broccoli florets during the last 5-7 minutes of the chicken’s baking time for a complete one-pan meal.

FAQs

Can I make this recipe gluten-free?
Absolutely! This recipe is easily made gluten-free by ensuring you use tamari (which is traditionally gluten-free) or a certified gluten-free soy sauce instead of regular soy sauce. Double-check that your chicken broth is also gluten-free, as some brands contain additives. All the other core ingredients are naturally gluten-free, so it’s a simple swap that works perfectly.

How should I store leftovers and how long do they last?
Let the chicken cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3-4 days. The sauce might thicken up a bit more when cold, so when reheating, add a teaspoon or two of water or broth to loosen it up. I don’t recommend freezing this dish, as the crispy coating on the chicken will become soggy upon thawing.

My sauce didn’t thicken. What happened?
This usually happens for one of two reasons. First, the sauce might not have been at a strong enough simmer when you added the cornstarch slurry—it needs that heat to activate the thickening power. Second, the cornstarch-to-water ratio in your slurry might have been off. If it’s still thin, you can mix another half-tablespoon of cornstarch with a tablespoon of water and whisk it in while the sauce is simmering.

Can I use a different protein, like tofu or shrimp?
Yes, you can! For tofu, use extra-firm tofu, pressed well to remove water, and cube it. You can bake it just like the chicken. For shrimp, reduce the baking time significantly—shrimp only need about 6-8 minutes at 400°F until pink and opaque. The sauce and method remain exactly the same, making this a wonderfully versatile recipe.

Is there a way to make this less sweet?
Of course! The beauty of homemade is the control. Start by reducing the maple syrup to just one tablespoon. You can always add a little more at the end if you feel it needs it. Alternatively, you could use a sugar-free substitute like monk fruit sweetener, but be aware it might change the sauce’s viscosity slightly. Taste as you go!