Gluten-Free Sweet and Sour Chicken

Name: Gluten-Free Sweet and Sour Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: ½ cup sugar; ¼ cup pineapple juice; ¼ cup water; ¼ cup rice vinegar; ¼ cup ketchup; 2 tbsp gluten-free soy sauce; 3 garlic cloves (minced); 2 tbsp cornstarch; ½ tsp dried ginger; 2 pounds boneless skinless chicken thighs; 2 large eggs; 1 cup cornstarch; 1 cup gluten free all purpose flour; 2 teaspoon salt; 1 ½ cup cooking oil plus 1 tablespoon for sauteing; 1 green bell pepper (cut into 1 inch chunks); 1 red bell pepper (cut into 1 inch chunks); 1 medium yellow onion (cut into 1 inch chunks); 1 cup pineapple chunks (cut into bite-sized pieces, see notes)

Prep 20 min Cook 20 min Serves 6 Source

Ingredients

½ cup sugar
¼ cup pineapple juice
¼ cup water
¼ cup rice vinegar
¼ cup ketchup
2 tbsp gluten-free soy sauce
3 garlic cloves (minced)
2 tbsp cornstarch
½ tsp dried ginger
2 pounds boneless skinless chicken thighs
2 large eggs
1 cup cornstarch
1 cup gluten free all purpose flour
2 teaspoon salt
1 ½ cup cooking oil plus 1 tablespoon for sauteing
1 green bell pepper (cut into 1 inch chunks)
1 red bell pepper (cut into 1 inch chunks)
1 medium yellow onion (cut into 1 inch chunks)
1 cup pineapple chunks (cut into bite-sized pieces, see notes)

Steps

1
To a small bowl, add ½ cup sugar, ¼ cup pineapple juice, ¼ cup water, ¼ cup rice vinegar, ¼ cup ketchup, 2 tbsp gluten-free soy sauce, 3 minced garlic cloves, 2 tbsp cornstarch, and ½ tsp dried ginger. Whisk to combine and set aside for later.
2
Crack 2 eggs into a small bowl, whisk, and set aside.
3
Add 1 cup gluten-free flour, 1 cup cornstarch, and 2 tsp salt to a medium-sized bowl. Mix with a fork or whisk until fully combined.
4
Cut the chicken thighs into bite-sized pieces and dip them in the egg wash.
5
Dip each piece of chicken into the bowl with the flour and cornstarch mixture and coat fully.
6
Shake off any excess flour/cornstarch mixture and set the coated chicken aside on a plate.
7
In a large frying pan or wok, heat 1 ½ cups of oil on medium-high heat until it’s hot. Test the oil by dropping a small piece of chicken in the pan. If the oil doesn’t bubble vigorously, it’s not ready, so let it continue to heat up.
8
Once the oil is hot, cook the chicken in batches for 3-4 minutes; flipping halfway through. Place the chicken on a wire rack to cool slightly.
9
Dump the oil into a heat-safe dish to cool before throwing it away. Wipe any oil residue out of the pan, add a fresh tbsp, and heat on medium heat. Once hot, add 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 chopped yellow onion. Sauté for 3 minutes.
10
Add 1 cup of pineapple chunks and the sweet and sour sauce, and simmer for another 3 minutes.
11
Add the fried chicken back to the pan and mix to coat in the sauce. Allow the chicken to warm through again.
12
Remove from the heat, serve over rice or noodles, and garnish with sesame seeds and green onion.