Even before breaking up with gluten six years ago, I had tried numerous times to create a crispy and sweet version of one of my restaurant faves.
Each time it was ok, the sauce was pretty good but the chicken pieces were kind of……meh.
Not great and I would eat it of course but not be thrilled.
UNTIL NOW Y’ALL!
Since making this a few weeks ago the fam has requested it over and over.
So I have had to get creative and use BBQ dipping sauce and a few other things to make this crew of chicken fans happy.
I suggest making a big batch, first because it was go fast, and second it makes good leftovers and I love having something that would have cost $12 to buy for lunch by my office tucked in our refrigerator waiting for Noon to roll around.
I can’t wait till you try this, if you want a natural alternative to Panda Express and other sodium filled take out places (don’t get me wrong I LOVE them, just can’t eat that way anymore) then this Homemade Sweet and Sour Chicken that happens to be gluten free will be a hit.
Get your eatin’ pants on….
Sweet and Sour Chicken Recipe (Gluten Free!)
- 2-3 three cups of cubed uncooked boneless chicken thighs or chicken breast
- 3 eggs
- 3-4 cups of corn starch
- salt and pepper to taste
- 1 T. garlic powder
- 1 T. onion powder
- Cooked rice
- 2 cups of water
- 1 1/2 cups sugar
- 1 cup ketchup
- 2/3 cup white vinegar
- 1 T. chili oil
- 1 T. gluten free soy sauce
- 1 T. gluten free steak sauce
- pinch of ground cayenne pepper
- 4 T. cornstarch
- One can of chunk pineapple
- Oil for frying
In a bowl beat the eggs and set aside. In another bowl blend the 3-4 cups of corn starch with the salt and pepper, onion and garlic powder.
Heat up oil and dredge a large handful of chicken pieces in the egg first, then coat them very well in the cornstarch mix, frying and turning them until they are golden and crispy. Keep warm in the oven until all the chicken is cooked.
In a pot mix the water, sugar, ketchup, vinegar, chili oil, soy sauce, steak sauce and cayenne. Stirring on medium heat until the mix comes to a low boil and simmer for about ten minutes. Remove about 1 cup of the mixture to a small bowl or mug and whisk in the 4 T. of corn starch, this will thicken your sauce. Add that back to the pot of sauce and add your drained pineapple.
Coat the warm chicken pieces with the sweet and sour sauce and serve over hot rice.
You just made your own kick butt sweet and sour sauce with crispy chicken pieces at home, saved some money and it’s way better for you than take out.
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