Gluten-Free Sweet and Sour Chicken

up close view of chopsticks picking up piece of sweet and sour chicken

5 from 3 votes

When I’m craving Chinese food, I make this gluten-free sweet and sour chicken—a one-pan stir fry with slightly crispy chicken, a sweet and tangy sauce, and chunky veggies that's even better than takeout.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Chinese

Keyword: gluten-free sweet and sour chicken

Servings: servings

Author: Julia Elizabeth

Equipment

1 wok

Ingredients

2 pounds boneless skinless chicken thighs
2 large eggs
1 cup cornstarch
1 cup gluten free all purpose flour
2 teaspoon salt
1 ½ cup cooking oil plus 1 tablespoon for sauteing
1 green bell pepper cut into 1 inch chunks
1 red bell pepper cut into 1 inch chunks
1 medium yellow onion cut into 1 inch chunks
1 cup pineapple chunks cut into bite-sized pieces, see notes

Instructions

To a small bowl, 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 to combine and set aside for later.
Crack 2 eggs into a small bowl, whisk, and set aside.
Add 1 cup gluten-free flour, 1 cup cornstarch, and 2 tsp salt to a medium-sized bowl. Mix with a fork or whisk until fully combined.
Cut the chicken thighs into bite-sized pieces and dip them in the egg wash.
Dip each piece of chicken into the bowl with the flour and cornstarch mixture and coat fully.
Shake off any excess flour/cornstarch mixture and set the coated chicken aside on a plate.
In a large frying pan or wok, heat 1 ½ cups of 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, so let it continue to heat up.
Once the oil is hot, cook the chicken in batches for 3-4 minutes; flipping 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 oil residue out of the pan, add a fresh tbsp, and heat on medium heat. Once hot, add 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped yellow onion. Sauté for 3 minutes.
Add 1 cup of pineapple chunks and the sweet and sour sauce, and simmer for another 3 minutes.
Add the fried chicken back to the pan and mix to coat in the sauce. Allow the chicken to warm through again.
Remove from the heat, serve over rice or noodles, and garnish with sesame seeds and green onion.

Notes

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

Nutrition