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.
Servings 6
Ingredients
- 2 ½ tablespoons vegetable or canola oil
- 1 large egg
- 1 ½ pounds chicken breasts, cut in 1" pieces
- ½ cup cornstarch
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 red pepper cut in 1" pieces
- 1 yellow pepper cut in 1" pieces
Gluten Free Sweet and Sour Sauce
- ½ cup ketchup
- ⅓ cup light brown sugar
- ¼ cup apple cider vinegar
- ¼ cup water
- 2 tablespoons gluten free soy sauce I use La Choy brand
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- (optional) sesame seeds for garnish
- (optional) cooked rice for serving
Instructions
- Preheat the oven to 425ºF. Pour the oil in a 9X13 baking dish and place in the oven while it's preheating to get very hot.2 ½ tablespoons vegetable or canola oil
- Whisk the egg in a medium bowl. Add the chicken pieces and stir to coat well.1 large egg, 1 ½ pounds chicken breasts,
- In a large bowl, with enough room to move and coat chicken well, combine the cornstarch, salt, and pepper. Use a fork transfer the chicken pieces, letting the excess egg drip off, to the cornstarch mixture. Use a fork to coat the pieces all over with the cornstarch. TIP: At this point, I use my hands to separate the chicken and make sure they are coated.½ cup cornstarch, ½ teaspoon salt, ⅛ teaspoon pepper
- Carefully remove the hot dish and oil from the oven. Arrange the chicken pieces in a single layer. Bake for 5 minutes. Toss in oil, and then bake for 5 minutes more. Meanwhile, whisk together all the ingredients for the sweet and sour sauce in a small bowl.½ cup ketchup, ⅓ cup light brown sugar, ¼ cup apple cider vinegar, ¼ cup water, 2 tablespoons gluten free soy sauce, ½ teaspoon ground ginger, ½ teaspoon garlic powder
- Remove from the oven and REDUCE OVEN TEMPERATURE TO 325ºF.
- Add the peppers and sweet and sour sauce to the dish. Toss to combine. Bake for 30-35 minutes, stirring halfway through, or until sauce is bubbly, has thickened and chicken is cooked through. Serve immediately.1 red pepper, 1 yellow pepper
Notes
Adjusting Sauce Consistency
If the sauce becomes too thick, or you want to add to the amount of sauce, simply add a touch of water and stir to combine.
Nutrition
Calories: 318kcal | Carbohydrates: 30g | Protein: 26g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 859mg | Potassium: 619mg | Fiber: 1g | Sugar: 17g | Vitamin A: 837IU | Vitamin C: 64mg | Calcium: 30mg | Iron: 1mg
