Ingredients

Scale

(Serves 4)

Chicken & coating:

1½ lbs boneless chicken thighs or breasts, cut into 1” pieces
2 tbsp cornstarch (or arrowroot for GF)
1 egg white, beaten
¼ tsp salt
2 tbsp neutral oil (for air fryer/baking)

General Tso’s sauce:

¼ cup low-sodium soy sauce (you love low-sodium options!)
3 tbsp rice vinegar
2 tbsp honey (or sugar-free maple syrup for blood sugar friendly)
1 tbsp hoisin sauce (or sugar-free hoisin)
1 tbsp sriracha or chili garlic sauce
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sesame oil
1 tbsp cornstarch + 2 tbsp water (slurry)

Stir-fry aromatics:

1 tbsp neutral oil
4 dried red chilies (optional for heat)
2 green onions, sliced (whites + greens separated)

Garnish:

Sesame seeds
Extra green onion greens

Instructions

1. Crisp the chicken (choose method):

Air Fryer (recommended):
→ Toss chicken with egg white, cornstarch, and salt.
→ Air fry at 400°F (200°C) for 12–15 minutes, shaking halfway, until golden and crisp.
Oven:
→ Same coating; bake at 425°F (220°C) for 20–25 minutes, flipping halfway.

2. Make sauce:

Whisk soy sauce, rice vinegar, honey, hoisin, sriracha, garlic, ginger, and sesame oil. Set aside. Mix cornstarch slurry separately.

3. Stir-fry aromatics:

Heat oil in a wok/skillet over medium-high. Add dried chilies (if using) and green onion whites; stir-fry 30 seconds until fragrant.

4. Combine & glaze:

Add crispy chicken to skillet. Pour sauce over; bring to simmer.
Stir cornstarch slurry; add to pan. Cook 1–2 minutes until glossy and thickened.
Toss gently to coat (don’t break chicken!).

5. Serve:

Garnish with sesame seeds and green onion greens. Serve over:
→ Steamed rice (classic)
→ Cauliflower rice (low-carb—you love this!)
→ Zucchini noodles

💡 Pro Tips for Perfection:
✅ Chicken thighs > breasts—thighs stay juicier during crisping.
✅ Low-sodium mastery (you love this!):
→ Use low-sodium soy sauce + no-salt-added hoisin
→ Boost umami with 1 tsp fish sauce (adds depth—you won’t taste fish!)
✅ Blood sugar friendly (you love this!):
→ Replace honey with sugar-free maple syrup
→ Add 1 tbsp chia seeds to sauce for fiber + glycemic control
→ Net carbs: ~12g/serving (vs. 28g classic)
✅ Low-carb/keto option (you love this!):
→ Skip rice entirely
→ Use keto-friendly sweetener (monk fruit blend) + sugar-free hoisin
→ Net carbs drop to ~6g/serving
✅ High-protein boost (you love this!):
→ Add 1 cup edamame to sauce during last 2 minutes (+8g protein/serving)
→ Use 2 lbs chicken for +10g protein/serving
✅ Make ahead: Sauce keeps 3 days refrigerated. Crisp chicken just before serving for best texture.

Prep Time & Nutrition (per serving):