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.
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
- Transfer Fried Chicken Pieces to Plate: Place the cooked chicken on paper towels to absorb excess oil.
- 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.
- Simmer: Bring to a simmer and cook on low heat for 5 minutes.
- Toss Chicken with Sauce: Add the chicken to the sauce and gently stir. Heat for 2-3 minutes.
- 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