Gluten Free Sweet and Sour Chicken
This gluten free sweet and sour chicken is the perfect Chinese fake-away! Tender chicken chunks are coated in a crispy gluten free batter, in a tangy sweet and sour sauce with peppers, onion and pineapple. Gluten free and dairy free!
Servings: 2
Equipment
Ingredients
- 300 g diced chicken breast
- 1 red pepper roughly cut into chunks
- 1 green pepper roughly cut into chunks
- 1 onion roughly cut into chunks
- 75 g tinned pineapple chunks
- 1 litre vegetable oil for frying
For the batter:
- 90 g plain gluten free flour
- 25 g cornflour
- 1 heaped tsp baking powder
- Pinch salt
- 1 large egg
- 130 ml cold water
For the sauce:
- 65 g tomato ketchup
- 1 tbsp gluten free tamari
- 2 tbsp caster sugar
- 2 tbsp white rice vinegar
- 1 tsp chopped garlic
- 1 tbsp cornflour mixed into 2 tbsp cold water
- 100 ml pineapple juice drain from the tin of pineapple chunks
Instructions
To make the battered chicken:
- Mix the gluten free flour, cornflour, baking powder and salt together in a large bowl or measuring jug. Crack in the egg and pour in the cold water and whisk until smooth.
- Add the chicken pieces to the batter and mix well so all the chicken is coated. Leave to stand while you heat the oil - the batter will thicken up a little in this time and coat the chicken better!
- Pour the oil into a large saucepan until it is around half-full. You want it to be deep enough that the chicken pieces don't touch the bottom! Heat the oil to 170C (340F). I highly recommend using a food thermometer to do this safely and ensure the oil isn't too hot. Alternatively, if you don't have a thermometer you can drop in a small amount of the batter - if it sizzles and rises to the top, the oil is ready. If it is smoking or violently bubbling, it is too hot.
- Using tongs, add 4-5 pieces of chicken to the oil, one at a time. You don't want too many otherwise they'll all stick together! Fry for around 4-5 minutes until golden and remove from the oil with a slotted spoon onto a plate lined with kitchen towel. Repeat until all the chicken is cooked then set to one side.
To make the sauce:
- Add all of the sauce ingredients to a bowl and mix well until combined. It may not be as vibrantly red as expected but don't worry, this will change when it cooks!
- Heat a little vegetable oil in a wok or large frying pan and place on a high heat. Once hot, add the peppers and onion and stir-fry for 2-3 minutes. You want them to stay relatively crunchy!
- Pour in the sauce mixture - it should come straight to the boil. Turn it down to a simmer and stir-fry for a further minute. The sauce should thicken up nicely.
- Add the battered chicken and the pineapple chunks, stir well so that the chicken is fully coated and then serve immediately.
Notes
- You can keep any leftovers in the fridge but the batter will lose its crunch. It will still be OK to eat though, as long as you reheat it thoroughly. I wouldn't recommend freezing this.
- If you don't want to use chicken, try this recipe with pork, beef or even tofu instead.
Nutrition
Serving: 1g | Calories: 643kcal | Carbohydrates: 83g | Protein: 58g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 221mg | Sodium: 1263mg | Fiber: 4g | Sugar: 37g
