If I’m craving Chinese food, I’ll just make it. The woes of being gluten intolerant. That’s okay because this gluten-free sweet and sour chicken is better than takeout! A one-pan (wok), slightly crispy chicken stir fry with a sweet and tangy sauce and chunky firm vegetables. 

Gluten-Free Sweet and Sour Chicken Recipe

The sweet & sour sauce packs a flavorful punch. The garlic and ginger notes are common ingredients in Asian restaurants as well, and I feel like they are a must for this dish. I always opt for using chicken thighs over breasts to ensure that the chicken stays moist and tender after frying and reheating the next day.

I’m always looking for new ways to make my favorite Asian-inspired recipes gluten-free, like my Spicy Pad Thai and Gluten-free Ramen. This gluten-free sweet and sour chicken is one of my favorite dishes I’ve made all year and is going in my family’s meal rotation.

Ingredients

• Boneless skinless chicken thighs: Chicken thighs are preferred because of their juicy, tender texture, but you can also use boneless skinless chicken breast.
• Eggs: Eggs help the coating stick to the chicken pieces.
• Cornstarch: Cornstarch is naturally gluten-free and acts as a barrier to prevent moisture from leaving the chicken. Use tapioca starch or arrowroot starch instead.
• Gluten-free all-purpose flour: I use King Arthur’s Measure for Measure gluten-free flour blend, which, when mixed with cornstarch, forms a crispy, light batter.
• Salt: Salt enhances the flavor and coating of the chicken.
• Cooking oil: Choose a neutral oil with a high smoke point, such as canola, vegetable oil, or avocado oil.
• Bell peppers: Red and green peppers for your classic stir-fry vegetable.
• Yellow onion: Yellow onions add a sweet bite to the stir fry.
• Pineapple chunks: Pineapple adds a sweet and tangy flavor. I prefer using fresh pineapple, but you can use canned pineapple. If you use fresh, you’ll have to buy pineapple juice separately.

For the Sauce

• Sugar: Sugar sweetens the sauce. Adjust the sweetness to your liking, or use honey instead.
• Pineapple juice: Pineapple juice adds sweet liquid to the sauce.
• Rice vinegar: Rice vinegar adds acidity and balances out the sweetness.
• Ketchup: Ketchup enhances the sweet and tangy flavor.
• Gluten-free soy sauce: Adds umami and saltiness. Ensure it’s labeled gluten-free, or try coconut aminos instead.
• Garlic cloves: Fresh garlic cloves add savory flavor.
• Cornstarch: Cornstarch is used to thicken the sticky sauce.
• Dried ginger: Ginger adds warmth and depth to the sweet and sour sauce.
• Sesame seeds and green onions: Optional for garnish.

Tips and Suggestions

• Ensure that the bell peppers and onions are cut into similar-sized pieces so they cook evenly and blend well with the gluten-free crispy chicken.
• Pat the chicken pieces dry with paper towels before coating. This helps the coating adhere better.
• Make sure the oil is hot enough. Use a small test piece of chicken to test if your oil is ready. If you drop it in and it doesn’t furiously bubble, it’s not ready. 
• Balance the sweet and sour ingredients. Adjust the sugar and vinegar according to your taste. Start with the amounts given and tweak if needed.

Serving Suggestions

When I make sweet and sour chicken, I love serving it with steamed jasmine rice or fried rice to soak up that delicious sauce. For a little something extra, I might add spring rolls, egg rolls, or gluten-free wontons, which pair perfectly with the tangy flavors.

Storage Instructions

If you have any leftovers (we never do), store them in an airtight container in the fridge for up to 5 days.

More Gluten-Free Chicken Recipes

• Gluten-Free Orange Chicken
• Honey and Ginger Chicken Zucchini Noodle Bowl
• Gluten-Free Southern Fried Chicken {Dairy-Free Option}
• Gluten-Free Chicken Tenders

How to make Gluten-Free Sweet and Sour Chicken

Grab a small bowl and add ½ cup sugar, ¼ cup pineapple juice, ¼ cup water, ¼ cup rice vinegar, ¼ cup ketchup, 2 tbsp gluten-free soy sauce, 3 minced garlic cloves, 2 tbsp cornstarch, and ½ tsp dried ginger. Whisk and combine sauce ingredients, and set aside for later.

Crack 2 eggs into a small bowl, whisk together, and set aside.

In a medium bowl, add 1 cup gluten-free flour, 1 cup cornstarch, and 2 tsp salt. Mix with a fork or whisk until fully combined.

Cut the chicken thighs into small bite-size pieces and dip them in the egg wash.

Dip each chicken piece into the bowl with the flour and cornstarch mixture and coat fully.

Shake off any excess and set the coated chicken aside on a plate.

In a large frying pan or wok, heat up 1 ½ cups oil on medium-high heat until it’s hot. Test the oil by dropping a small piece of chicken in the pan. If the oil doesn’t bubble vigorously, it’s not ready.

​Once the oil is hot, cook the chicken in batches for 3-4 minutes; remember to flip halfway through. Place the chicken on a wire rack to cool slightly.

Dump the oil into a heat-safe dish to cool before throwing it away. Wipe any residue out of the pan, add a fresh tbsp of oil, and heat on medium heat. Once hot, add 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped yellow onion. Saute the veggies for 3 minutes.

Add 1 cup of pineapple chunks and sweet and sour sauce. Let that simmer for another 3 minutes.

Add the fried chicken back in and mix to coat the chicken in the sauce. Allow the chicken to warm again.

Remove from the heat, serve over rice or noodles, garnish with sesame seeds and green onion