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Overhead view of gluten-free sweet and sour chicken on a plate with some jasmine rice.

Easy Gluten-free Sweet and Sour Chicken

Sara Vaughn
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.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4
Calories 297 kcal


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.
  • 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


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.


Tips and Tricks 
  • Cut the chicken into equal size 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.
Make sweet and sour chicken ahead of time.
While this 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.
Keyword gluten free asian food, gluten free battered chicken, gluten free chinese food, gluten free sweet and sour chicken