Crispy Gluten Free Sweet and Sour Chicken
Crispy chicken tossed in a sticky, tangy homemade sauce makes this gluten free sweet and sour chicken the perfect weeknight dinner. It’s quick, comforting, gluten free, and so much better than takeout.
EQUIPMENT NEEDED
- large skillet
Ingredients
- 1.5 pounds chicken breast
- 2 eggs
- 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 (minced)
- Pineapple (optional)
For the sauce
- ½ cup ketchup *I use Primal Kitchen's No Sugar Ketchup
- 2 tablespoons coconut aminos
- 2 tablespoons coconut sugar
- 1 tablespoon white vinegar
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 or until golden brown and crispy.
- 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.
- To the same pan you cooked the chicken, add more oil if needed, then 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 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 or until the sauce has slightly thickened.
- Add the cooked chicken pieces back into the skillet and gently stir to coat the chicken in the sauce. Let cook on low heat for 5 minutes.
- Serve with a sprinkle of sesame seeds, green onions, and a side of rice.
Notes
Kaleena's Tips
- Pat the chicken dry. This helps the coating stick better so the chicken crisps instead of steaming.
- Don’t overcrowd the skillet. Give the chicken space so it can actually get golden and crunchy on the edges.
- Thicken the sauce to your liking. If you want it thicker, simmer it a little longer. If you want it looser, add a splash of water or broth.
- Want a spicy version? Add a teaspoon of chili paste or sriracha right into the sauce.
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
*nutrition information is an approximate
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