Gluten-Free Sweet and Sour Chicken

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

5 from 2 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

½ cup sugar
¼ cup pineapple juice
¼ cup water
¼ cup rice vinegar
¼ cup ketchup
2 tablespoons gluten free soy sauce
3 garlic cloves, minced
2 tablespoons cornstarch
½ teaspoon dried ginger
Sesame seeds for garnish, optional
Green onions for garnish, optional

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