General Tso’s Chicken

Serves: 4 This recipe uses precise decimal and weight measurements to create a perfectly crispy, oven-baked chicken coated in a savory and sweet paleo-friendly sauce. Ingredients For the Chicken: • 1.5 lbs (24 oz / ~680 g) boneless, skinless chicken breasts, cut into 1-inch cubes • 0.25 cup (approx. 1.1 oz / 31 g) tapioca or arrowroot flour • 5 cups (approx. 17 oz / 480 g) almond flour • 3 large eggs, whisked • Coconut oil, for greasing For the General Tso's Sauce: • 1.67 cups (401 ml) Chicken Broth or Stock • 0.33 cup (79 ml) Paleo Soy Sauce (or coconut aminos) • 0.25 cup (60 ml) Paleo Apricot Jam • 3 tbsp (45 ml) Paleo Hoisin Sauce • 2 tbsp (approx. 0.55 oz / 16 g) tapioca or arrowroot starch • 2 tsp (10 ml) coconut oil • 4 garlic cloves, minced • 1 tbsp (15 ml) fresh ginger, grated • 0.25 tsp (1.3 ml) red pepper flakes Instructions 1. Prepare the Oven and Chicken: Position a rack in the upper-middle of your oven and preheat to 475°F (245°C). Line a large, rimmed baking sheet with foil, place a wire rack on top, and grease the rack with coconut oil. Pat the chicken pieces completely dry. 2. Set Up Breading Station: Arrange three shallow dishes. In the first, place the 0.25 cup (31 g) of tapioca/arrowroot flour. In the second, pour the 3 whisked eggs. In the third, spread the 5 cups (480 g) of almond flour. 3. Coat the Chicken: Working in batches, dredge the chicken pieces first in the tapioca flour, then dip them in the egg mixture, and finally press them firmly into the almond flour to create a thick coating. Place the coated chicken in a single layer on the prepared wire rack. 4. Bake the Chicken: Bake for 12 to 15 minutes, or until the coating is golden brown, crisp, and the internal temperature of the chicken reaches 160°F (71°C). 5. Make the Sauce: While the chicken bakes, whisk the chicken broth, soy sauce, apricot jam, hoisin sauce, and the 2 tbsp (16 g) of tapioca/arrowroot starch together in a bowl until smooth. Heat 2 tsp (10 ml) of coconut oil in a 12-inch skillet over medium heat. Once it shimmers, add the minced garlic, grated ginger, and red pepper flakes, and cook for about 1 minute until fragrant. 6. Combine and Serve: Pour the broth mixture into the skillet with the aromatics. Bring to a simmer, whisking constantly until the sauce thickens. Once the chicken is fully cooked, bring the sauce back to a simmer over medium-low heat. Add the hot, crispy chicken to the skillet and toss gently to coat every piece. Serve immediately.  

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General Tso's chicken, paleo edition: crisp almond-crusted chicken tossed in a sticky sweet-heat glaze. The sauce builds on paleo soy sauce, apricot jam and hoisin with fresh ginger and garlic. Everything comes together in under half an hour — better than takeout, honestly.

Pro Tips

• Bake the coated chicken at a hot 475°F on a greased wire rack for just 12-15 minutes — the high heat is what sets the almond crust before the meat overcooks.
• Work in batches for the three-step dredge: tapioca flour, whisked egg, then almond flour pressed on firmly for a thick, even coat.
• Whisk the sauce base smooth before it hits the pan — the tapioca starch needs to fully dissolve in the broth mixture or it will clump as it thickens.
• Give the garlic, ginger and red pepper flakes exactly one minute in the hot oil; they should be fragrant, never browned.
• Toss the hot, just-baked chicken into the simmering sauce at the very last moment and serve immediately — that's how the crust stays crisp.

Frequently Asked Questions

What makes this General Tso's paleo?

The sauce swaps in paleo soy sauce or coconut aminos, paleo apricot jam and paleo hoisin, while almond flour replaces any wheat breading.

Can I use chicken thighs instead?

Yes — boneless thighs work in the same cube size and stay even juicier. Check them a couple of minutes early for doneness.

How spicy is it?

Gentle — a quarter teaspoon of red pepper flakes gives background warmth behind the sweet glaze. Add more at the aromatics stage if you want real heat.

How do I keep the crust from going soggy?

Sauce the chicken at the very end and serve at once. If you anticipate leftovers, keep the sauce and chicken separate until reheating.

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