This gluten-free Apricot Chicken recipe combines the sweetness of the apricot preserves with the saltiness of soy sauce and the complexity of the sweet but slightly spicy ginger. The chicken pieces are fried to perfect crispiness with using a perfect flour blend to make the lightest crunchy coating.
Gluten-Free Chinese Food
I crave Chinese food. Big time!
There is not a PF Chang’s (my favorite gluten-free Asian restaurant) where I live and I have not found a safe Asian restaurant in my town where I can eat.
Some of my favorite Chinese food dishes are orange chicken, General Tso’s chicken, lemon chicken, and sesame chicken. Are you seeing a common theme here? I like my Chinese food a little on the sweet side.
This gluten-free apricot chicken recipe combines the sweetness of the apricot preserves with the saltiness of soy sauce and the complexity of the sweet but slightly spicy ginger. The chicken pieces are fried to perfect crispiness with using a combined coating of gluten-free flour and cornstarch.
My husband has always really disliked “home Chinese food”, but this recipe is now one of his favorite meals. Be adventurous and try the BEST home Chinese food recipe tonight!
Looking for other Asian inspired recipes? Try my Asian Sticky Wings and Honey Lemon Ginger Chicken.
Gluten-Free Asian Apricot Chicken
- 2 boneless chicken breasts (cut into bite-sized pieces)
- 2 cups of vegetable oil (I like peanut oil for frying.)
- ½ cup rice flour (I use Pillsbury Gluten Free Flour)
- ½ cup cornstarch (I use Argo)
- 1 tablespoon ground ginger
- one egg (beaten)
- 2 tablespoons of gluten-free soy sauce (I use La Choy)
- 1 teaspoon of ground ginger
- ¾ cup apricot preserves (I use Smuckers)
- ¼ cup of water
- Heat the vegetable oil on high in a large pan or wok.
- Combine the rice flour, cornstarch, and ground ginger in a large plastic storage bag, (Think Shake and Bake). This is the easiest method, but you could also dredge the chicken pieces in a bowl.
- Cut the chicken breasts into small bite size pieces. I find the best way to get the best size pieces is to cut the chicken in half and then cut them once more in half.
- Add chicken pieces to a bowl with the beaten egg and stir to fully coat the pieces.
- Place all chicken pieces in the bag of flour mixture. Keep turning over the bag until the chicken pieces are fully coated.
- Add chicken pieces to hot oil and fry until light golden brown.
- Remove chicken pieces from hot oil to drain. I use a metal colander with a paper towel lined plate underneath.
- Pour hot oil from pan into a glass bowl to cool off so you can dispose of it later (or safe for another frying recipe).
- Either spray your pan with a nonstick cooking spray or put a little oil back into your pan. On medium heat add all the ingredients for the sauce, stir until combined and sauce thickens a bit.
- Return your chicken pieces to the pan and stir to evenly coat the chicken with the sauce.
- I serve this dish with rice and sugar snap peas. Enjoy!