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    Home » Gluten Free » Gluten Free Sweet and Sour Chicken

    Gluten Free Sweet and Sour Chicken

    Published: October 31, 2022 | Last Modified: October 31, 2022 | By: Kaleena Martinez

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    The perfect mix between crisp chicken and a sweet and tangy sauce, this gluten free sweet and sour chicken is perfect for busy weeknights.

    A bowl filled with white rice and topped with gluten free sweet and sour chicken that is sitting on top of a tan towel.

    We don't have a lot of good Chinese restaurants close to our house so the only option is to order takeout. Every now and then I love ordering takeout, but most Chinese food is full of sodium and calories that I end up feeling so bloated after eating it.

    I love coming up with easy recipes that are healthier than the restaurant version. Making copycat restaurant dishes isn't as hard as you think. The key is the homemade sauces! I am a sucker for a good Asian style sauce, like this honey sriracha sauce. The sauce in this sweet and sour chicken recipe is to die for. It is really what takes this recipe to the next level!

    Jump to:
    • Ingredients
    • Substitutions
    • Frequently Asked Questions
    • Step by Step
    • What to Serve With
    • Storing and Reheating
    • Recipe

    Ingredients

    All the ingredients you need to make gluten free sweet and sour chicken.

    Ketchup- I like to use Primal Kitchen's No Sugar Ketchup

    Gluten free flour- I use Bob's Red Mill Gluten Free 1-1 flour

    Substitutions

    Chicken- I use boneless skinless chicken breast in this recipe but you can use boneless skinless chicken thighs.

    Gluten free flour- You can use almond flour instead of gluten free flour. Using almond flour will make this recipe Paleo friendly.

    Tapioca flour- Tapioca starch is the same as tapioca flour. If you don't have tapioca flour you can use arrowroot flour or arrowroot starch. You can also use corn starch.

    Coconut aminos- You can use gluten-free soy sauce or tamari

    Coconut sugar- If you don't have coconut sugar, you can use white sugar or brown sugar.

    White vinegar- I prefer white vinegar over apple cider vinegar, but you can use apple cider vinegar instead of white vinegar.

    Pineapple- Adding pineapple chunks to this recipe is optional. If you want to use pineapple then you can use fresh pineapple or canned pineapple.

    Frequently Asked Questions

    Does sweet and sour chicken contain gluten?

    Traditional sweet and sour chicken does contain gluten, but this recipe uses gluten free flour to bread the chicken making it gluten free.

    Does soy sauce have gluten?

    Most soy sauce does contain gluten, but there is a gluten free version. Some great gluten free substitutes for soy sauce are coconut aminos or tamari.

    Step by Step

    Steps one through four on how to make gluten free sweet and sour chicken.
    Steps five through eight on how to make gluten free sweet and sour chicken.
    1. Cut the chicken into 1-inch chunks.
    2. In a medium bowl, whisk together the eggs.
    3. To the beaten eggs, add the cut chicken and stir. Make sure the chicken is fully coated in the egg.
    4. To a large mixing bowl, add the gluten free flour and the tapioca flour and whisk together.
    5. Using a slotted spoon or tongs, carefully add the egg coated chicken to the mixing bowl with the flour. Be sure to shake off any excess egg and mix the chicken until it's fully coated in the flour.
    6. To a large skillet add avocado oil and heat to medium heat.
    7. In a single layer, add the chicken to the heated pan and cook for 5-6 minutes a side.
    8. While the chicken is cooking, chop the red bell pepper, green bell pepper, and onion. Also, mince the garlic.
    9. Once the chicken is cooked and golden brown, remove it from the skillet and set aside.
    10. In the same pan you cooked the chicken, add the onions, red bell peppers, and green bell peppers. Saute them for about 5 minutes or until the onions just start to soften. Then add the garlic and saute for 60 seconds.
    11. In a small bowl, whisk together all the sauce ingredients.
    12. To the bell peppers and onions, add the sauce and cook on medium low heat for 2 minutes.
    13. Add the cooked chicken pieces back into the skillet and gently stir to coat the chicken in the sauce.
    14. Serve with a sprinkle of sesame seeds and green onions.

    What to Serve With

    Here are some of my favorite things to serve with this dish.

    • Asian style veggies
    • Cauliflower rice
    • White rice
    • Brown Rice
    • Stir fry noodles
    • Zoodles (zucchini noodles)

    Storing and Reheating

    Store in an airtight container for up to 5 days.

    I reheat this in the microwave but you can add it to a pan over medium heat for 5-10 minutes or until it's heated through.

    Did you make this recipe? Please leave a star rating or comment! Your feedback is so important to me.

    Recipe

    A bowl filled with white rice and topped with gluten free sweet and sour chicken that is sitting on top of a tan towel.

    Gluten Free Sweet and Sour Chicken

    Kaleena Martinez
    The perfect mix between crisp chicken and a sweet and tangy sauce, this gluten free sweet and sour chicken is perfect for busy weeknights.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner
    Cuisine Asian
    Servings 6 people

    Ingredients
      

    • 1.5 pounds Chicken Breast
    • 2 Egg
    • ½ cup Gluten Free Flour *I use Bob's Red Mill Gluten Free 1-1 Flour
    • ¼ cup Tapioca Flour
    • 2 tablespoons Avocado Oil
    • 1 Red Bell Pepper Chopped
    • 1 Green Bell Pepper Chopped
    • 1 Small Onion Chopped
    • 2 large Garlic Cloves
    • ½ cup Ketchup *I use Primal Kitchen's No Sugar Ketchup
    • 2 tablespoons Coconut Aminos
    • 2 tablespoons Coconut Sugar
    • 1 tablespoon White Vinegar
    • Pineapple (optional)

    Instructions
     

    • Cut the chicken into 1 inch chunks.
    • In a medium sized mixing bowl whisk the eggs together then add the chicken to the bowl with the eggs making sure the chicken is fully coated in the egg.
    • To a large mixing bowl, add the gluten free flour and the tapioca flour and whisk together.
    • Using a slotted spoon or tongs, carefully add the egg coated chicken to the mixing bowl with the flour. Be sure to shake off any excess egg and mix the chicken until it's fully coated in the flour.
    • To a large skillet add the avocado oil and heat to medium heat. In a single layer, add the chicken to the heated pan and cook for 5-6 minutes a side.
    • While the chicken is cooking, chop the red bell pepper, green bell pepper, and onion. Also, mince the garlic.
    • Once the chicken is cooked and golden brown, remove it from the skillet and set aside.
    • In the same pan you cooked the chicken, add the onions, red bell peppers, and green bell peppers. Saute them for about 5 minutes or until the onions just start to soften. Then add the garlic and saute for 60 seconds. If you're adding pineapple then add it with the garlic.
    • In a small bowl, whisk together the ketchup, the coconut aminos, the coconut sugar, and the vinegar. To the bell peppers and onions, add the sauce and cook on medium low heat for 2 minutes.
    • Add the cooked chicken pieces back into the skillet and gently stir to coat the chicken in the sauce.
    • Optional: serve with a sprinkle of sesame seeds and green onions.

    EQUIPMENT NEEDED

    • large skillet

    Notes

    Step by Step Photos
    Click here.
    Substitutions
    Chicken- I use boneless skinless chicken breast in this recipe but you can use boneless skinless chicken thighs.
    Gluten free flour- You can use almond flour in place of gluten free flour. Using almond flour will make this Paleo friendly.
    Tapioca flour- Tapioca starch is the same as tapioca flour. If you don't have tapioca flour you can use arrowroot flour or arrowroot starch. You can also use corn starch.
    Coconut aminos- You can use gluten-free soy sauce or tamari
    Coconut sugar- If you don't have coconut sugar, you can use white sugar or brown sugar.
    White vinegar- I prefer white vinegar over apple cider vinegar, but you can use apple cider vinegar instead of white vinegar.
    Pineapple- Adding pineapple chunks to this recipe is optional. If you want to use pineapple then you can use fresh pineapple or canned pineapple.
    Frequently Asked Questions
    Does sweet and sour chicken contain gluten?
    Traditional sweet and sour chicken does contain gluten, but this recipe uses gluten free flour to bread the chicken making it gluten free.
    Does soy sauce have gluten?
    Most soy sauce does contain gluten, but there is a gluten free version. Some great gluten free substitutes for soy sauce are coconut aminos or tamari.
    What to Serve With
    Here are some of my favorite things to serve with this dish.
    • Asian style veggies
    • Cauliflower rice 
    • White rice
    • Brown Rice
    • Stir fry noodles
    • Zoodles (zucchini noodles)
    Storing and Reheating
    Store in an airtight container for up to 5 days.
    I reheat this in the microwave but you can add it to a pan over medium heat for 5-10 minutes or until it's heated through.

    Nutrition

    Calories: 299kcalCarbohydrates: 26gProtein: 28gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 127mgSodium: 457mgPotassium: 604mgFiber: 2gSugar: 9gVitamin A: 911IUVitamin C: 45mgCalcium: 33mgIron: 1mg
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