Can't find gluten-free Chinese food near you? Then you need to make this easy gluten-free sweet and sour chicken recipe for dinner this week.
Gluten-free Chinese food can be hard to find when trying to eat out. Thankfully, it's not hard to make some favorites like this gluten-free sweet and sour chicken. Every time I make it, I tend to double the recipe because my whole family loves leftover cold Chinese food the next day. Don't worry; this recipe is super easy to make, and it's ready faster than you could get something delivered.
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Is Sweet and Sour chicken gluten-free?
No, sweet and sour chicken is usually chicken fried in a tempura batter and then coated in a sweet and sour sauce that generally has soy sauce and possibly wheat as a thickener.
To make sweet and sour chicken gluten-free, we have to make a gluten-free chicken batter to coat and fry the chicken in and then make a sweet and sour sauce with gluten-free soy sauce.
Ingredients
- Chicken Breasts: Boneless, skinless, and cut into bite-sized pieces.
- Gluten-free Flour: I use King Arthur 1:1 blend, but cassava flour also works well as a grain-free option.
- Corn Starch: Helps create a crispy coating on the chicken.
- Baking Powder: Adds lightness to the batter.
- Eggs: Used for binding the batter to the chicken.
- Red Bell Pepper & Onion: Add color, crunch, and a mild sweet flavor.
- Pineapple: Use fresh or canned chunks for a tangy-sweet taste.
- Ketchup: Adds a sweet and tangy base for the sauce.
- Gluten-free Soy Sauce: Use tamari or coconut aminos
- Pineapple Juice: Enhances the natural sweetness of the dish.
- Rice Vinegar: Gives the sauce its signature tangy flavor.
- Sugar: Balances the acidity of the sauce.
- Garlic & Ginger: I recommend freshly minced or grated.
How to make gluten-free sweet and sour chicken
- Make the gluten-free batter for the chicken.
- Coat the chicken.
- Fry the chicken.
- Saute the veggies.
- Add the sauce and let it thicken.
- Toss the gluten-free battered chicken into the gluten-free sweet and sour sauce.
Tips and Tricks
Making gluten-free Chinese food isn't hard, but here are a few of my favorite tricks to make it easy and delicious every time.
- Cut the chicken into equal-sized pieces. This will help ensure they all cook evenly.
- Do not skip battering and frying the chicken. This gives this sweet and sour chicken that traditional Chinese takeout flavor and texture.
- Let the sauce thicken before adding the chicken.
Gluten-free Chinese food FAQ
No, soy sauce is not traditionally gluten-free. Despite its name, it's made from wheat, soybeans, salt, and water, making it not gluten-free. However, you can find gluten-free soy sauce. I suggest using tamari gluten-free soy sauce to make sure it is gluten-free. You can also use coconut aminos instead, which are gluten-free.
Several brands make gluten-free soy sauce, including the following.
San-J Tamari Gluten-Free Soy Sauce
Kikkoman Gluten Free Soy Sauce
La Choy Lite Gluten-Free Soy Sauce
Sempio Gluten-Free Soy Sauce
Coconut Secret Coconut Aminos
Prepping ahead of time
While this gluten-free sweet and sour chicken recipe is best when it is first made, there are some things you can do to make it easier for busy nights.
Prep the gluten-free chicken batter ahead of time. - You can prep the batter a day ahead and keep it in a sealed container in the fridge.
Make the sauce ahead of time. - I find it easiest to mix the sauce without the vegetables and let it simmer on the stove just until it starts to thicken. Then, when I am cooking dinner, it takes less time to finish once the sauce is added to the vegetables.
Make it all ahead of time and reheat. - This isn't my favorite option, but it does work. You can completely batter and fry the chicken and make the sauce ahead of time.
- I recommend storing the battered chicken and the sauce separately if you do this.
- I find the gluten-free battered chicken gets crispier if it's reheated in the oven or air fryer without the sauce.
- Warming up the sauce and then combining it with the chicken will give the best results when making it ahead of time.
Storing leftovers and reheating
This gluten-free sweet and sour chicken recipe actually makes delicious leftovers. The gluten-free batter does not fall off the chicken once it has sauce on it. This means you can enjoy your delicious Chinese leftovers like you would if they came from a local takeout spot.
- If you prefer your chicken to maintain that nice crunch that has come directly out of the oil after the batter is fried. In that case, I suggest only tossing enough chicken in enough sauce that you know you are going to eat and storing the chicken and sauce separately.
- To reheat, you can toss the chicken into an oven or air fryer at 350 degrees for about 10-15 minutes or until it is warmed through.
- You can also warm it up in the microwave in 30-second increments until warm if you prefer.
How to serve?
Serve your gluten-free Chinese food just like you would any other Chinese food. My older daughter loves it when I pair this gluten-free sweet and sour chicken with some of my gluten-free fried rice. My younger, on the other hand, is not a fan of fried rice, but she loves to eat this with some extra sauce over some steamed jasmine rice. I'll even go out and grab some of our favorite gluten-free egg rolls at the store. Now, if only I could find some good gluten-free fortune cookies.
Want more gluten-free Chinese takeout recipes? Tell me below in the comments.
More gluten-free chicken recipes to enjoy.
📖 Recipe
Easy Gluten-free Sweet and Sour Chicken
Ingredients
For the gluten-free battered chicken.
- 1 ½ Pounds Chicken Breasts Cubed.
- 1 ½ Cups 1:1 Gluten-free Flour I use King Arthur 1:1 blend.
- ⅓ Cup Corn Starch
- 2 Large Eggs
- ¾ Cup Water
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Ground Ginger
- Oil for frying.
For the gluten-free sweet and sour sauce.
- 2 Tablespoons Light Cooking Oil I use avocado oil or sesame oil.
- 1 Medium Red Bell Pepper Diced.
- 1 Small White or yellow onion Diced
- 1 Cup Chopped Pineapple Fresh, frozen or canned.
- ¼ Cup Sugar
- ¼ Cup Rice Vinegar You can also use apple cider vinegar.
- ¼ Cup Gluten-free Soy Sauce
- ¼ Cup Ketchup
- ½ Cup Pineapple Juice
- 2 ½ Tablespoons Corn Starch
- 2 Teaspoons Garlic Powder
- ½ Teaspoon Ground Ginger
Instructions
Make the gluten-free battered chicken.
- Combine the gluten-free flour, corn starch, eggs, water, garlic, and ginger in a bowl and mix until a thick batter is formed.1 ½ Cups 1:1 Gluten-free Flour, ⅓ Cup Corn Starch, 2 Large Eggs, ¾ Cup Water, ½ Teaspoon Garlic Powder, ¼ Teaspoon Ground Ginger
- Add the cubed chicken to the batter and mix to coat.1 ½ Pounds Chicken Breasts
- In a pan, warm up the oil to about 350°F.Oil for frying.
- Add the coated chicken to the oil a few minutes at a time.
- Let the chicken cook in the oil for about 4-5 minutes, flipping as needed, until the batter becomes slightly golden and the chicken is fully cooked.
- Remove the chicken from the oil and let it rest on a plate lined with paper towels while you finish cooking the rest.
Make the gluten-free sweet and sour sauce.
- In a separate skillet, add the light cooking oil and warm it up over medium heat.2 Tablespoons Light Cooking Oil
- Add the diced onions, peppers, and pineapple to the skillet.1 Medium Red Bell Pepper, 1 Small White or yellow onion, 1 Cup Chopped Pineapple
- Let the vegetables cook for about 5-7 minutes, or until they have started to soften.
- While the vegetables are cooking, combine the rest of the sauce ingredients in a small bowl and whisk until no clumps of corn starch remain.⅓ Cup Corn Starch, ¼ Cup Sugar, ¼ Cup Rice Vinegar, ¼ Cup Gluten-free Soy Sauce, ¼ Cup Ketchup, ½ Cup Pineapple Juice, 2 ½ Tablespoons Corn Starch, 2 Teaspoons Garlic Powder, ½ Teaspoon Ground Ginger
- Add the sauce to the vegetables and let it simmer until it thickens and coats the back of a spoon.
Combine the chicken with the sauce.
- Once the chicken has been battered and fried, add the pieces to the sauce and stir to coat.
- Serve your gluten-free sweet and sour chicken with some jasmine rice or gluten-free fried rice for a delicious dinner.
Notes
- Cut the chicken into equal-sized pieces. This will help ensure they all cook evenly.
- Do not skip battering and frying the chicken. This gives this sweet and sour chicken that traditional Chinese takeout flavor and texture.
- Let the sauce thicken before adding the chicken.
- I recommend storing the battered chicken and the sauce separately if you do this.
- The gluten-free battered chicken gets crispier if it's reheated in the oven or air fryer without the sauce.
- When making the sauce ahead of time, warm it up and then combine it with the chicken for the best results.
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