230
Ingredients
2 chicken breasts, boneless and skinless
1½ cups Krusteaz Gluten Free All Purpose Flour
1 teaspoon Clabber Girl Baking Powder - gluten free
½ teaspoon kosher salt
1⅓ cup water
cooking oil for frying
1 green bell pepper, sliced
1 medium onion, sliced
1 red bell pepper, sliced
4 green onions, sliced
salt and pepper
2 tablespoons vegetable oil
SAUCE:
1 can (6 oz) Dole Pineapple Juice - gluten free
⅓ cup Marukan Rice Vinegar - gluten free
3 tablespoons Heinz Ketchup - gluten free
1 tablespoon San J Tamari Soy Sauce - gluten free
1 tablespoon Clabber Girl Cornstarch - gluten free
1 tablespoon water
⅓ cup brown sugar
Instructions
- Heat oil in a deep fryer or wok to 375 degrees.
- Cut chicken into bite pieces. In a large bowl combine flour, baking powder, water and salt. Mix until thick and smooth. Place the chicken and coat nicely.
- Fry chicken until golden brown and crispy for few minutes and transfer to a plate with paper towels.
- In a small bowl combine water and cornstarch. Set aside.
- In a saucepan, combine rice vinegar, pineapple juice, sugar, ketchup, and soy sauce. Bring to a slow boil then add the cornstarch mixture. Stir until thickened.
- Heat 2 tablespoons of oil in a pan and sauté the onions and peppers about few minutes. Season with salt and pepper then return the chicken and pour the sauce all over. Stir to combine. Serve
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