Dinner

Gluten-Free Sweet and Sour Chicken

Crispy, cornstarch-battered chicken stir-fried with bell pepper, onion and pineapple in a tangy homemade sweet and sour sauce — better than takeout, and naturally gluten-free.

Courtesy of Gluten-Free Palate

4–6 Yield

Wok Method

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A homemade, gluten-free take on a takeout classic. Marinated chicken is coated in a flour and cornstarch dredge, fried until crispy, then tossed with bell pepper, onion and pineapple in a tangy sweet and sour sauce built from the reserved marinade, ketchup and vinegar.

Print Recipe

Ingredients

Yield: 4-6

• 1 pound chicken breast
• 2 Tablespoons soy sauce (labeled gluten-free, or substitute tamari or coconut aminos)
• 4 teaspoons dry sherry
• 1 teaspoon sesame oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 Tablespoons and ½ teaspoon sugar, divided
• ¼ cup all-purpose gluten-free flour
• ⅓ cup and 1 Tablespoon corn starch
• 1x 20-ounce can of pineapple chunks—keep the juice! Do not drain
• ½ cup ketchup
• ¼ cup white vinegar
• 1 cup and 1 Tablespoon canola oil (or you can substitute in preferred oil)
• 4 slices fresh ginger (peeled)
• 1 bell pepper, cut into 1-inch squares
• 1 medium yellow onion, cut into 1-inch chunks

Instructions

Courtesy of Gluten-Free Palate

1. Cut the chicken breast into 1-inch cubes. In a bowl, combine the soy sauce, sherry, sesame oil, salt, pepper, and ½ tsp of sugar. Mix until combined. Add the chicken and marinate for 10 minutes.
2. In a separate bowl, combine ¼ cup of flour and ⅓ cup corn starch.
3. Transfer the cubes of chicken to the flour mixture and stir until the chicken is evenly coated. Set the bowl with the chicken marinade aside—you'll use this sauce later!
4. Drain the pineapple juice into the marinade bowl. Add the ketchup, vinegar, 2 Tbsp sugar, Tbsp cornstarch, and mix together with the reserved marinade. This is your sweet and sour sauce.
5. Heat 1 cup oil in a large flat bottom wok until it is hot—but don't let it heat to the point of smoking.
6. Add half the chicken, spreading the pieces so they cook evenly. Cook for 2-3 minutes until they begin to brown. Turn them over carefully for another 2-3 minutes or until completely brown. Once browned on all sides, transfer to a paper towel-lined plate. Repeat until all the chicken is cooked.
7. Carefully drain the oil from the pan. Tidy up the wok by removing any leftover bits of chicken and breading, then return it to high heat.
8. Add the remaining Tablespoon of oil and the ginger slices. Stir fry for about 15 seconds, then add the bell pepper and onion, stir-frying for 2-3 minutes. Next, add the pineapple chunks and cook for 1 minute. Add sweet and sour sauce (marinade) to the wok. Bring the mixture to a low boil, stirring until it starts to thicken. Finally, add the cooked chicken and continue to cook for another 2-3 minutes.
9. Serve hot on a bed of white rice.

Sweet and sour chicken is generally served over white rice, but feel free to substitute brown rice or rice noodles. Try garnishing your final plate with sesame seeds and thinly sliced green onions.