Crispy Gluten-Free Sweet and Sour Chicken (Baked)

Enjoy your favorite Chinese take-out again with gluten-free sweet and sour chicken recipe! Make this easy dish at home with one pan, no frying, and a sticky, tangy gluten free sweet sour sauce coating golden, crispy chicken.

Baked Gluten-Free Sweet and Sour Chicken With No Frying!

The first hurdle for making a gluten free sweet and sour chicken recipe was easy. A lot of Chinese recipes use a mixture of egg, flour, and cornstarch for the batter. Omitting the flour, and instead dredging the chicken in 100% cornstarch made a naturally gluten-free and tasty breading.

Making the recipe effortless, while still maintaining a classic sweet and sour taste, was a little more complicated. Many baked sweet and sour chicken recipes still require frying to achieve a crispy coating and then finished in the oven.

I wanted a no fry, dump and bake recipe to lighten the work. So, instead, I utilized an oven-fry method, which also works for gluten-free orange chicken.

After coating the chicken, it is baked at a high heat for a brief time to set and crisp the breading. Then simply toss with the gluten free sweet and sour sauce and bake! While it’s crisping up in the oven is the ideal time to throw together our favorite side dish to serve with it, easy homemade gluten-free fried rice.

Gluten Free Sweet and Sour Sauce

You may be wondering if all sweet and sour sauces gluten free? Generally homemade sauces are thickened with cornstarch. However, soy sauce is also added for flavor, which isn’t always gluten free.

I use La Choy brand, which can be bought in most supermarkets, labeled GF, and deemed safe from celiac.com. Other gluten free options would be to substitute an equal amount of tamari or liquid aminos.

If purchasing a store-bought sauce, read the labels carefully because it may be thickened with wheat, contain ingredients derived from wheat, or use a non-GF soy sauce.

Gluten free soy sauce can also be enjoyed in gluten-free bulgogi or unstuffed egg rolls.

Let’s Make This Together!

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

1. First toss the cut chicken breasts in the beaten egg.
2. In a separate large bowl, combine the cornstarch, salt, and pepper. Use a fork to transfer the chicken pieces to the bowl and coat well with the dry ingredients.
3. Lay the chicken in a single layer in a oil-greased baking dish. Bake at 425ºF for 10 minutes to set the coating.
4. Meanwhile whisk together the sweet and sour sauce. Toss the partially baked chicken with the sauce and peppers.
5. Return to a 325ºF oven for 35 more minutes, stirring halfway through.

Using Chicken Thighs

If your prefer the taste of chicken thighs over breast meat, simply cut boneless, skinless thighs in bite-sized pieces to use.

Suggested Additions

Add a red and yellow pepper for color and a fresh, light flavor to balance the sauce. The peppers may be omitted or use green peppers instead. Although this recipe has no pineapple, it can be added in the last 20 minutes of baking.

Make-Ahead Tips

After the chicken has been tossed with the egg and dredged in cornstarch, lay it on an ungreased baking sheet, cover, and refrigerate up to several hours, until ready to bake.

Another option would be to do the initial baking at high heat, cool to room temperature, cover and refrigerate until ready to finish.

The sweet and sour sauce may be mixed, covered, and refrigerated up to two days ahead of time.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa