120
Gluten Free Sweet and Sour Chicken
Prep time
Cook time
Total time
Author: Jan Withington
Recipe type: Main
Serves: 4
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 saute 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
