Easy Gluten-Free Sweet and Sour Chicken (Dairy-Free)

If you love Chinese food takeout, this homemade gluten-free sweet and sour chicken is just for you – crispy battered chicken tossed in a flavorful sweet and sour sauce that will make you ask for more! I recommend serving over fluffy white rice for an absolutely satisfying meal.

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Our Favorite Takeout in a Gluten-Free Version!

Although I no longer live in Singapore, my Asian roots are still strong, and whenever I find myself missing home, the one thing that makes me feel a little closer to my family and friends back home is Asian food. 🍜

I cook a batch of simple fried rice almost on a weekly basis, creamy chicken curry whenever I want something spicy, and whenever I miss Thai food, I almost always order pad thai.

Chinese sweet and sour chicken and a side of white rice almost always soothes any bout of homesickness for me, and because it’s almost impossible to get gluten-free Asian food delivery, I’ve decided to make our own!

This is a gluten-free version of the PF Chang sweet and sour chicken, and our homemade rendition of this classic takeout tastes just as good (if not even better than the restaurant version)! It’s know it’s sure to become a family favorite!! 😋

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for this gluten-free sweet sour chicken are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Coating the chicken pieces is uncomplicated, after which you fry them before preparing the sweet sour sauce and then toss the chicken in the sauce. Ready in 50 minutes, it’s perfect comfort food especially on busy nights!
• Totally Gluten-Free & Dairy-Free: The best part is that this Chinese sweet sour chicken recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this Asian dish without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free sweet and sour chicken recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Oil: I used olive oil, but feel free to use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, etc.)
• Chicken: I recommend using boneless skinless chicken breasts, but if you like, you can also use boneless skinless chicken thighs.
• Cornstarch: If you don’t have cornstarch, tapioca starch or arrowroot starch will work as well.
• Eggs: Eggs help to bind the flour to creating the battered outer layer, so make sure not to leave them out.
• Gluten-Free Flour: For best results, recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch, etc). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Spices: For flavor, I’ve used ground black pepper, ground paprika, and granulated garlic. However, feel free to use other spices such as onion powder instead.
• Veggies: The main vegetables in this Chinese sweet sour chicken are usually onions, colored bell peppers (I like a mix of green peppers, red peppers and yellow peppers to add color), ginger and garlic.
• Pineapple: The pineapple chunks and pineapple juice add sweetness to the sauce. I used canned pineapple for ease and convenience, but you can also use chopped fresh pineapple if you prefer.
• Ketchup: Tomato ketchup adds the red color and sweetness, so make sure to add it in.
• Apple Cider Vinegar: The apple cider vinegar adds the “sour” part of this recipe. Alternatively, you may also use white vinegar instead.
• Sugar: I’ve used brown sugar, but white sugar, cane sugar or dark brown sugar will work just as well.

How to Make Gluten-Free Sweet and Sour Chicken (Step by Step):

Coat Chicken Cubes

Coat Chicken in Cornstarch: Place the diced chicken in a bowl and add the cornstarch. Cover and shake until each piece is coated.

Dip Chicken in Egg then Coat in Flour Mixture: In another bowl, beat the eggs with a fork. In a third bowl, whisk the gluten-free all-purpose flour, salt, black pepper, ground paprika and granulated garlic. Dip each chicken piece in the egg, then coat with the flour mixture.

Pan-Fry Chicken Until Crispy and Golden

Fry Battered Chicken Until Golden Brown: Heat up 3 tablespoons of olive oil in a large skillet and pan-fry the chicken in batches, 2-3 minutes per side, until golden brown. Add more oil if needed.

Transfer Fried Chicken Pieces to Plate: Place the cooked crispy chicken pieces on a paper towel-lined plate to absorb excess oil.

Prepare Gluten-Free Sweet and Sour Chicken Sauce

Cook Veggies: In the same skillet, heat 1 tablespoon of oil and sauté the diced bell pepper and onions for 3-4 minutes on low heat. Add minced garlic and grated ginger, and cook for 1 more minute until fragrant.

Add Pineapple, Ketchup, Apple Cider Vinegar, and Sugar: Add the canned pineapple chunks with their juice, ketchup, apple cider vinegar, and brown sugar to the skillet. Bring to a simmer and cook on low heat for 5 minutes.

Toss Chicken in Sauce, Garnish and Serve!

Toss Chicken with Sauce: Add the chicken to the tangy sauce and gently stir. Heat for 2-3 minutes.

Garnish and Serve: Serve with rice, garnished with white sesame seeds and chopped green onions.

Dish by Dish Tips/Tricks:

• Swap out the Protein: You can easily use pork or fish instead of chicken.
• How to Thicken Sauce: If you want a thicker sauce, mix 1 teaspoon of cornstarch and 2 tablespoons hot water to get a cornstarch slurry and mix well (ensure that there are no clumps). Add the cornstarch mixture to the sauce and mix well over medium heat, then let the sauce thicken.
• Storing: To store, place the gf sweet sour chicken in an airtight container and store for up to 4 days. Reheat in the microwave or stovetop before serving.

Other Gluten-Free Chicken Recipes You’ll Love:

• Panda Express Honey Sesame Chicken (Gluten-Free, Dairy-Free)
• Easy Orange Chicken (Gluten-Free, Dairy-Free)
• Kung Pao Chicken (Gluten-Free, Dairy-Free)
• Cashew Chicken (Gluten-Free, Dairy-Free)
• One-Pan Chicken Fajitas (Gluten-Free, Dairy-Free)
• Creamy Butter Chicken (Gluten-Free, Dairy-Free)

Gluten-Free Asian Recipes to Make:

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Gluten-Free Sweet and Sour Chicken (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

If you love Chinese food takeaway, this homemade gluten-free sweet and sour chicken is just for you – fried battered chicken tossed in a flavorful sweet and sour sauce that will make you ask for more! I recommend serving over fluffy white rice for an absolutely satisfying meal. Dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 3 tablespoons olive oil
• 3 chicken skinless, boneless chicken breasts, diced into 1-inch cubes
• 5 tablespoons cornstarch
• 2 eggs
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground paprika
• 1 teaspoon granulated garlic

For the Veggies and Sweet and Sour Sauce:

• 1 tablespoon olive oil
• 1 1/2 cups red and yellow bell peppers, diced
• 1 onion, finely diced
• 1 tablespoons grated ginger
• 2 garlic cloves, minced
• 15 oz. canned pineapple chunks with juice
• 6 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar

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Instructions

1. Coat Chicken in Cornstarch: Place the diced chicken in a bowl and add the cornstarch. Cover and shake until each piece is coated.
2. Dip Chicken in Egg then Coat in Flour Mixture: In another bowl, beat the eggs with a fork. In a third bowl, whisk the gluten-free all-purpose flour, salt, black pepper, ground paprika and granulated garlic. Dip each chicken piece in the egg, then coat with the flour mixture.
3. Fry Battered Chicken Until Golden Brown: Heat up 3 tablespoons of olive oil in a skillet and pan-fry the chicken in batches, 2-3 minutes per side, until golden brown. Add more oil if needed.
4. Transfer Fried Chicken Pieces to Plate: Place the cooked chicken on paper towels to absorb excess oil.
5. Cook Veggies: In the same skillet, heat 1 tablespoon of oil and sauté the diced bell pepper and onions for 3-4 minutes on low heat. Add minced garlic and grated ginger, and cook for 1 more minute until fragrant.
6. Add Pineapple, Ketchup, Apple Cider Vinegar, and Sugar: Add the canned pineapple chunks with their juice, ketchup, apple cider vinegar, and brown sugar to the skillet.
7. Simmer: Bring to a simmer and cook on low heat for 5 minutes.
8. Toss Chicken with Sauce: Add the chicken to the sauce and gently stir. Heat for 2-3 minutes.
9. Garnish and Serve: Serve with rice, garnished with white sesame seeds and chopped green onions.

Notes

Oil: I used olive oil, but feel free to use another type of vegetable oil if you prefer (such as sunflower oil, canola oil, etc.)

Chicken: I recommend using boneless skinless chicken breasts, but if you like, you can also use skinless boneless chicken thighs.

Cornstarch: If you don’t have cornstarch, tapioca starch or arrowroot starch will work as well.

Eggs: Eggs help to bind the flour to creating the battered outer layer, so make sure not to leave them out.

Gluten-Free Flour: For best results, recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, potato starch, etc). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Spices: For flavor, I’ve used ground black pepper, ground paprika, and granulated garlic. However, feel free to use other spices such as onion powder instead.

Veggies: The main vegetables in sweet and sour chicken are usually onions, colored bell peppers (a mix of red, green and yellow), ginger and garlic.

Pineapple: The pineapple chunks and juice add sweetness to the sauce. I used canned pineapple for ease and convenience, but you can also use fresh chopped pineapple if you prefer.

Ketchup: Tomato ketchup adds the red color and sweetness, so make sure to add it in.

Apple Cider Vinegar: The apple cider vinegar adds the “sour” part of this recipe. Alternatively, you may also use white wine vinegar instead.

Sugar: I’ve used brown sugar, but white sugar, cane sugar or dark brown sugar will work just as well.

Storing: To store, place the gf sweet and sour chicken in an airtight container and store for up to 4 days. Reheat in the microwave or stovetop before serving.

• Prep Time: 5 mins
• Cook Time: 45 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian