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Gluten-free Sweet and Sour Chicken
1 hr 40 mins
Missing take-out Chinese food since you are gluten-free? Make your own gluten-free Sweet and Sour Chicken at home with this family-friendly recipe!
- 1 1/2 lbs. boneless skinless chicken tenders (or chicken breasts)
- 2/3 cup cornstarch
- 1/4 tsp. pepper
- 1/2 tsp. garlic salt
- 1/4 cup oil (your choice)
- 1 can (20 oz.) pineapple chunks, drained
- 3/4 cup sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar (use slightly less if using fresh, strong cider)
- 1 Tbsp. gluten-free soy sauce (I use San-J gf Tamari)
- 1 tsp. garlic salt
- Using kitchen shears, trim off any excess skin, then cut the chicken breasts or tenders into chunks. I cut mine in chunks that are around 1.5" to 2" in size.
- Set a gallon sized Ziploc bag in a bowl and fold over the top to hold in place. Add cornstarch, pepper and garlic salt. Seal and shake bag to mix together.
- Place the bag back in the bowl and fold over the top to hold in place again.
- Add the chicken chunks. Seal and shake the bag to mix together.
- In a large, non-stick skillet, add the oil. Once the oil is hot, add half of the chicken pieces and cook just until brown, but not cooked through, flipping pieces to brown two sides.
- Remove chicken from pan and place into a 9x13 baking dish. I use a 9x13 glass Pyrex that I line with aluminum foil for easy clean-up.
- Repeat with rest of chicken.
- Add one can of pineapple chunks (be sure to drain first) to the chicken in the 9x13 baking dish. Set dish of chicken/pineapple aside while you make the sauce.
- In a medium sized bowl, whisk together the sugar, ketchup, apple cider vinegar, gluten-free soy sauce, and garlic salt. Pour over the chicken and pineapple.
- Bake for one hour at 325°. Every 15 minutes, remove from oven and stir, flipping chicken pieces.
- Remove from oven and serve over white or brown rice.
- Feel free to add green onions after baking if you like those!
- Bonus: If you want extra sauce for drizzling, make a second batch of sauce and add to a small saucepan. Bring it to a boil. Whisk constantly and let it cook over medium heat until thickened and reduced, about 7 minutes.
Feel free to cut the amount of sugar called for if you like your meals a little less sweet.
If using a fresh, strong apple cider vinegar, you may want to cut the amount slightly, to 1/3 cup instead of 1/2 cup.
I like to start my baked rice recipe and get it in the oven before starting this recipe. The rice will finish baking at close to the same time that you are ready to put the chicken in the oven.