Crispy Gluten Free Sweet and Sour Chicken

This gluten free sweet and sour chicken is sticky, tangy, a little crispy, and the perfect weeknight when you are craving takeout.

Jump to:

• Why is this recipe unique?
• Ingredients
• Substitutions
• Can I bake or air fry the chicken instead of pan frying?
• What's the best way to make the chicken crispy?
• Step by Step
• Kaleena's Tips
• Storing, Reheating, Meal Prep
• Recipe

I started making this gluten free sweet and sour chicken back when I first realized how much better I feel eating more real ingredient meals at home. After doing my first Whole30 in 2017, I learned how easy it is to recreate my favorite takeout dishes without the heaviness that usually comes with them. This is one of those cozy, go to recipes I make on busy nights when Brent and I want something flavorful fast, but still made with ingredients that make us feel good.

If you love simple Asian style dishes like this one, try my Air Fryer Edamame or my Edamame and Broccoli Salad too.

Ingredients

Ingredient notes

Ketchup- I use Primal Kitchen's No Sugar Ketchup.

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

Can I bake or air fry the chicken instead of pan frying?

Yes! For baking, spread the coated chicken on a parchment-lined sheet, spray lightly with oil, and bake at 425 for 18 to 22 minutes. To air fry, cook at 380 for 10 to 12 minutes, shaking halfway through.

What's the best way to make the chicken crispy?

The secret to getting the chicken crispy is all in the prep and the pan. Pat the chicken dry before coating it in the egg so the flour mixture can really cling. Make sure your skillet and oil are fully heated before adding the chicken, then cook it in a single layer so it can brown instead of steaming. Flip only once and let each side get golden. If you want even more crunch, you can lightly spray the coated chicken with oil before cooking or finish it in the air fryer for a couple of minutes.

Step by Step

1. In a medium bowl, whisk together the eggs. Cut the chicken into 1 inch pieces and add them to the bowl with the eggs.
2. To a large mixing bowl, add the gluten free flour and the tapioca flour and whisk together.
3. 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.
4. To a large skillet add 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 or until crispy and golden brown.
5. Once the chicken is cooked and golden brown, remove it from the skillet and set it aside.
6. In the same pan you cooked the chicken, add the onions, red bell peppers, and green bell peppers. Sauté them for about 5 minutes or until the onions just start to soften. Then add the garlic and sauté for 60 seconds.
7. In a small bowl, whisk together all the sauce ingredients. Add the sauce to the bell peppers and onions and cook on medium low heat for 2 minutes or until the sauce has thickened up some.
8. Add the cooked chicken pieces back into the skillet and gently stir to coat the chicken in the sauce. Let it cook on low for 5 minutes. Serve with a sprinkle of sesame seeds, green onions, and a side of rice.

Storing, Reheating, Meal Prep

Storing: Store in an airtight container for up to 5 days. The sauce thickens as it chills which makes the flavors even better.

Reheating: Warm leftovers in the microwave until heated through, or reheat in a skillet over medium heat for 5 to 7 minutes to help the coating crisp back up.

Meal Prep: This recipe is one of my favorite meal prep lunches because it reheats so well. I divide the chicken and veggies into containers with rice or cauliflower rice so we can grab a quick and wholesome lunch during the week without thinking twice.

Recipe