242
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
Did You Make This Recipe?
Leave a rating or tag me on Instagram
