Gluten Free Sweet and Sour Chicken
Make this delicious takeout recipe right at home in your oven.
Servings: 6 Servings
Ingredients
- 2 pounds chicken breasts 3-4 pieces
- 1 cup cornstarch
- 2 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup avocado oil or any high-heat oil
Sauce Ingredients:
- ½ cup white granulated sugar
- 4 tablespoons ketchup
- ½ cup apple cider vinegar
- 1 tablespoon gluten free tamari soy sauce
- 1 teaspoon garlic salt low FODMAP if needed
Fresh Ingredients:
- ½ cup fresh pineapple chunks
- ½ cup red bell pepper
Instructions
- Preheat the oven to 325 degrees F.
- Dice chicken breasts into one-inch cubes. Try to keep them the same size so they all cook evenly.
- Pour the cornstarch, salt and pepper into a gallon-sized zip-top bag. Add the diced chicken to the bag and coat the chicken.
- In a shallow bowl, like a pie plate, beat the two eggs with a fork until the yolks and whites combine.
- Next, with tongs, remove the cornstarch-coated diced chicken and place it into the beaten eggs. Do this in batches because not all of the chicken will fit into the pie plate.
- Pour some oil on your cooking surface. Use avocado or a high-heat oil. If you have a Blackstone griddle, this is a perfect chance to use it! Otherwise, use a large skillet. Both options will work! Heat the oil over medium-high heat. The oil should ripple and be hot before adding the breaded chicken.
- Place the breaded chicken directly into the oil in a single layer. Allow the chicken to cook for 20-30 seconds. The breading will turn a beautiful golden brown color. If your oil is not hot enough, it will be absorbed into the breading. Turn the pieces of chicken so all sides get a chance to turn golden brown.
- Place the fried chicken into a baking dish. Repeat the frying process until all the pieces of chicken have been fried.
- In a medium mixing bowl, add the sauce ingredients: sugar, vinegar, ketchup, soy sauce, and garlic salt. Whisk until the sugar is mixed with the other ingredients.
- Add the diced pineapple and red pepper strips to the chicken pieces and pour the sauce over it all.
- Bake it in a preheated 325 degree F oven for one hour. Stir the chicken after thirty minutes.
- Serve it over plain white rice with broccoli.
Notes
Gluten Free Notes:
If enjoying this as a celiac or an allergy, verify all ingredients to be gluten free, such as cornstarch, garlic salt, and soy sauce.
Low FODMAP Notes:
Please refer to the low FODMAP section for detailed notes on ingredients. Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Storage:
Keep chicken and rice separate and any additional sauce, if made, in separate containers. Reheat in the microwave until warm. The texture will not be the same. Do not freeze leftovers. The breading on the chicken will not do well with the defrosting stage.
Nutrition Information
Serving: 1 ServingCalories: 203kcalCarbohydrates: 44gProtein: 14gFat: 5gSugar: 26g
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