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Gluten-free sweet and sour chicken served with colorful vegetables

Gluten-Free Sweet and Sour Chicken

A delightful gluten-free dish featuring tender chicken coated in a tangy sweet and sour sauce, perfect for cozy fall gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Asian
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the Chicken

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces Cut into uniform sizes for even cooking.
  • 1 cup gluten-free cornstarch For coating the chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper Seasoning for the chicken.
  • as needed Oil for frying Choose your preferred type.

For the Sweet and Sour Sauce

  • 1/2 cup apple cider vinegar
  • 1 cup pineapple juice
  • 1/2 cup gluten-free soy sauce
  • 1/4 cup honey or maple syrup Adjust sweetness as desired.
  • 1 tablespoon cornstarch mixed with 2 tablespoons of water For thickening the sauce.
  • 1 bell pepper, chopped (any color you prefer)
  • 1 cup pineapple chunks (fresh or canned)
  • to taste sesame seeds for garnish Optional.

Instructions
 

Preparation

  • In a large bowl, mix the gluten-free cornstarch, garlic powder, onion powder, salt, and pepper. Add the chicken pieces and toss until evenly coated.

Cooking the Chicken

  • In a deep skillet or frying pan, heat about 1 inch of oil over medium heat until hot but not smoking.
  • Carefully add the coated chicken pieces to the hot oil, working in batches if necessary. Fry until golden brown and cooked through, approximately 4-5 minutes per side. Remove from oil and place on paper towels to drain.

Making the Sauce

  • In another saucepan, combine apple cider vinegar, pineapple juice, gluten-free soy sauce, and honey/maple syrup. Bring to a gentle simmer over medium heat.
  • Stir in the cornstarch-water mixture and continue cooking, stirring constantly until the sauce thickens, about 2-3 minutes.

Combining Everything

  • Add the chopped bell pepper and pineapple chunks to the sauce, mixing well.
  • Then, toss in the fried chicken and coat it evenly with the sweet and sour sauce. Heat for another 2 minutes to blend flavors.

Serving

  • Serve hot, garnished with sesame seeds if desired, alongside steamed rice or gluten-free noodles.

Notes

To keep leftovers fresh, store in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Keep chicken and sauce separate to avoid sogginess.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1gSodium: 900mgFiber: 1gSugar: 12g
Keyword comfort food, Easy Recipe, fall recipe, gluten-free, Sweet and Sour Chicken
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