Gluten Free Sweet and Sour Chicken

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

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

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

Step by Step

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
• Vegetable fried 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