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Keto General Tso Chicken

A classic American – Chinese dish

Being from India I’m not familiar with General Tso or his chicken. However I did a deep dive into the recipe and after watching a few of my favourite chefs share their version of this dish, I was certain I could do a Keto version. So I embarked on a quest to make a Keto General Tso Chicken.  As I did with my Keto chicken nuggets recipe I decided to go with my favourite psyllium husk for the breading. This dish was very similar to the Indian chilli chicken dish that I’ve done as well. I just love how every country has their own version of Chinese food and how it’s all pretty darn good! Anyway enjoy!

Tips & Tricks

So if I’m being honest. In the video I felt that the amount of sauce I made was a tad less than I needed for the amount of chicken. Therefore I’ve edited the written recipe accordingly. It was still great though. However I felt like it needed more sauce in hindsight. I was trying to keep the use of the soya sauce to a minimum. However you can always substitute it with coconut aminos that are a better alternative to soya sauce for Keto and can be used more generously.

If you have any trouble with the psyllium husk you can alternatively use pork rinds to coat the chicken. I know there are folks who use both almond flour and coconut flour as well to bread things but honestly I just find that unappealing in both texture and taste.

Keto General Tso ChickenNutrition Info (Per serving)

  • Calories: 230
  • Net Carbs: 2g
  • Carbs: 2g
  • Fat: 12g
  • Protein: 27g
  • Fiber: 0g

This recipe makes 4 servings. Get this recipe on myfitnesspal. These macros do not include the psyllium husk since it’s extremely hard to note down the exact amount used. Either way it’s basically just fiber that you will not digest so we can omit it.

Keto General Tso Chicken
Keto General Tso Chicken
Yum
Votes: 5
Rating: 5
You:
Rate this recipe!
A low carb version of this Chinese American Classic
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Keto General Tso Chicken
Keto General Tso Chicken
Yum
Votes: 5
Rating: 5
You:
Rate this recipe!
A low carb version of this Chinese American Classic
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
30 minutes
Ingredients
  • 500 grams Chicken Thighs You want to use boneless and skinless chicken
  • 5 grams garlic
  • 5 grams Ginger
  • 50 grams Spring Onion Separate the white part and the green part.
  • 1 Egg
  • 2 Tbsp Soya Sauce Try this one
  • 1 Tbsp Rice Wine Vinegar Try this one
  • 1/2 Tbsp Sesame Oil Try this one
  • 1/2 Tsp Sesame Seeds
  • 1 Tbsp Chinese Cooking Wine Try this one
  • Salt & Pepper to taste
  • Psyllium Husk (as required) I use this
  • 1/2 Tsp Baking Powder Try this one
  • Oil/Lard/Ghee/Bacon Fat for deep frying
  • 1 Tbsp Chicken Fat
  • 1/4 Cup Chicken stock Try this one
  • 4 Dried Red Chillies Try this one
  • Stevia or preferred sweetener to taste
Servings: servings
Units:
Instructions
  1. Start by cutting the chicken thighs into small bite size pieces. Then in a large bowl add the chicken, season with salt and pepper and marinate with 1/2 tbsp soya sauce, 1/2 tbsp vinegar, 1/2 tbsp sesame oil, baking powder and 1 egg.
  2. Then individually dip and coat each piece of chicken in the psyllium husk. Once done breading the chicken heat your oil for deep frying. You can alternatively shallow fry as well.
  3. Once the oil is hot fry the chicken in batches. It should take 3-4 minutes to cook each batch. Since I cook by intuition I cannot give you a temperature for the oil. But to test it I add a bit of the batter in and if it floats up the oil is generally hot enough.
  4. After frying the chicken set it on paper towels to drain of any excess oil.
  5. In a frying pan heat up the chicken fat or any Keto approved cooking fat and fry the garlic, ginger, chillies and spring onions.
  6. Fry until the garlic starts to turn golden brown and then add in the chicken stock, 1/2 tbsp vinegar, 1 1/2 tbsp soya sauce and stevia and cook till it starts to reduce a bit and get syrup like. You can also add the cooking wine if you have access to that and also add some hot sauce if you want to make it spicier. If the sauce looks too little compared to the chicken add in some more chicken stock.
  7. Once the sauce has reduced a bit then add in the chicken and give everything a good mix. Once the chicken is fully coated garnish and finish with the green part of the spring onion.

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3 Comments

  • Reply
    Abigale J Marcus
    December 5, 2019 at 1:36 am

    Just so you are aware, the baking powder you suggest has cornstarch in it. There are those that are allergic to the corn starch – or any starch for that matter. What you can do is either use baking soda and cream of tartar (1:1) or if you can find it the aluminum compound with the same proportions. You *might* be able to use konjac powder for cutting the baking soda or aluminum powder as well. (I have not tried that, but it should work.)

  • Reply
    Andrea
    December 10, 2019 at 3:12 am

    I have tried the psyllium husk. It adds a bad flavor. Any suggestions for an alternative?

    • mm
      Reply
      Sahil Makhija
      December 10, 2019 at 3:33 am

      That’s odd, perhaps it’s the brand you are using because it really had no taste on it’s own. An option is pork rinds which is everyone’s fav alternative. Otherwise I’d just say skip the breading part altogether.

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