Gluten Free Crispy Sweet & Sour Chicken

This gluten free crispy sweet and sour chicken is one of my favorite things to make for dinner. It’s crunchy, saucy, and honestly tastes just like takeout.

The coating is made with cornstarch and gluten free flour, which gives it that perfect crispy texture that doesn’t get soggy even after you toss it in the sauce.

And the sweet and sour sauce is so easy to make from scratch. It comes together in just a few minutes with simple ingredients you probably already have in your kitchen.

If you’ve been missing classic sweet and sour chicken since going gluten free, this recipe is going to make you really happy. No compromise on taste or texture.

Serve it over some steamed rice and you’ve got a complete meal that the whole family will love.

Why You’ll Love This Recipe

Crispy Coating Without Gluten – The cornstarch and gluten free flour combo creates an ultra-crispy coating that rivals any traditional fried chicken.

Better Than Takeout – This tastes just like your favorite Chinese takeout but without any hidden gluten ingredients lurking in the sauce.

Homemade Sauce in Minutes – The sweet and sour sauce uses simple pantry staples and comes together faster than any store-bought version.

Perfect Balance of Flavors – The tangy rice vinegar and sweet brown sugar create that addictive sweet-sour balance you crave.

Ingredients

For the Chicken

• 2 lb Boneless Skinless Chicken Breast, Cut Into 1-Inch Pieces
• 1/2 cup Cornstarch
• 1/4 cup Gluten Free All-Purpose Flour
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 Large Eggs, Beaten
• Vegetable Oil, For Frying

For the Sweet & Sour Sauce

• 1/3 cup Ketchup
• 1/4 cup Rice Vinegar
• 3 tbsp Brown Sugar
• 2 tbsp Gluten Free Tamari
• 1 tbsp Cornstarch
• 2 tbsp Water
• 1/2 cup Pineapple Chunks
• 1/2 Red Bell Pepper, Cut Into 1-Inch Pieces
• 1/2 Green Bell Pepper, Cut Into 1-Inch Pieces
• Steamed Rice, For Serving
• Sesame Seeds, For Garnish

How to Make

Step 1

In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, and tamari until smooth. In a separate small bowl, mix the cornstarch with the water to make a slurry. Set both aside.

Step 2

Season the chicken pieces with salt and pepper. In a shallow bowl, combine the cornstarch and gluten free flour. Dip the chicken into the beaten eggs, then dredge in the cornstarch mixture, pressing lightly to coat.

Step 3

Heat about 2 inches of vegetable oil in a large deep skillet or Dutch oven to 350 degrees F. Fry the chicken in batches for 4 to 5 minutes, turning occasionally, until golden and crispy all over. Transfer to a paper towel-lined plate.

Step 4

In a separate large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the bell pepper pieces and stir fry for 2 to 3 minutes until crisp-tender.

Step 5

Pour the sweet and sour sauce mixture into the skillet. Add the pineapple chunks and bring to a simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and turns glossy.

Step 6

Add the crispy fried chicken to the sauce and toss gently until every piece is coated. Serve over steamed rice with a sprinkle of sesame seeds on top.

My Tips

Double Fry for Extra Crispiness

If you want chicken that stays crispy even after being tossed in the sauce, fry it twice. Fry the pieces the first time for about 3 minutes until they’re light golden, then take them out and let them rest on a paper towel for 2-3 minutes.

Then fry them again for another 2 minutes until they’re deep golden and super crunchy. That second fry is what gives the coating that extra crunch that holds up against the sauce.

Pat the Chicken Dry Before Coating

Before you season and coat the chicken pieces, pat them dry with a paper towel. If the chicken is wet, the egg won’t stick properly and the cornstarch coating will slide right off during frying.

Dry chicken also means less oil splatter when it hits the hot oil, which makes the whole frying process safer and less messy.

Don’t Crowd the Pan When Frying

Fry the chicken in small batches of about 6-8 pieces at a time. When you add too many pieces at once, the oil temperature drops fast and the chicken absorbs oil instead of crisping up. You’ll end up with soggy, greasy chicken instead of that crispy golden coating.

Between batches, let the oil come back up to 350 degrees F before adding more. A thermometer is really helpful here since the oil temperature can swing a lot between batches.

More Tasty Recipes

• Gluten Free Orange Chicken
• Gluten Free Chicken Fried Rice
• Gluten Free Crispy Chicken Tenders
• Gluten Free Crispy Chicken Parmesan
• Gluten Free Crispy Coconut Shrimp

FAQ

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work great in this recipe and many people actually prefer them. Thighs tend to stay juicier after frying because they have a bit more fat than breast meat.

Just make sure to cut them into similar 1-inch pieces so they cook evenly in the same amount of time.