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Gluten Free Crispy Sweet & Sour Chicken

Gluten Free Crispy Sweet & Sour Chicken

This gluten free crispy sweet and sour chicken rivals your favorite takeout with perfectly crunchy bites in a tangy, glossy sauce. It's a crowd-pleaser every time.
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Equipment

  • Dutch oven
  • wok
  • deep-fry thermometer

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Course: Main Course
Cuisine: Chinese
Keyword: Chinese takeout, crispy chicken, gluten-free, sweet and sour chicken
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

Nutrition

Serving: 1serving | Calories: 550kcal | Carbohydrates: 52g | Protein: 45g | Fat: 18g
Calories: 550kcal
Cost: $14