Quick and easy to make, this gluten free sweet and sour chicken is tastier than takeout! This recipe is also dairy free, egg free, and soy free, so everyone can enjoy.
Estimated reading time: 2 minutes
Before my husband Allan was diagnosed with food allergies 10 years ago, one of our favorite places to go out to eat was a local Chinese place called Maple Gardens.
It took us years to find a Chinese restaurant that offered safe, gluten free menu items, and even longer to find somewhere that also offered soy free.
In the meantime, I developed my own recipe for his favorite dish, gluten free sweet and sour chicken.
I started with this recipe and made a few adjustments so it would be allergy-friendly.
The result is a beautiful, sweet-and-tangy, soy free, dairy free, egg free, and gluten free sweet and sour chicken that tastes better than takeout and everyone can enjoy.
Psst! If you’re looking for more easy and tasty chicken recipes, check out this Lemon Pepper Chicken!
FREQUENTLY ASKED QUESTIONS
I can’t tolerate corn, can I use another type of starch in this recipe?
I have only tested this recipe with corn starch so I can’t guarantee the results if you use anything else. That being said, arrowroot starch is a great sub for corn starch and should work in this recipe.
Can I omit or reduce the sugar called for?
No, the sugar provides balance to the tangy vinegar. Without it, you would just have sour chicken 🙂
LOOKING FOR MORE GLUTEN FREE DINNER INSPO?
I think you’ll also love this Chicken Stir Fry!
Here are some more ideas:
MAKING THIS RECIPE???
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- 3 tablespoons cooking oil such as avocado or canola
- 3/4 cup corn starch
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic salt
- 1-1 1/2 pounds boneless, skinless chicken breasts, chopped in bite-sized pieces
FOR THE SAUCE
- 1 cup granulated sugar
- 2/3 cup white vinegar
- 2/3 cup chicken broth
- 1 tablespoon coconut aminos (or you can use soy sauce)
- 1/3 cup ketchup
- salt and pepper to taste
- 1 tablespoon corn starch
- 1 tablespoon water
- Heat oil in large skillet over medium heat.
- Combine 3/4 cup corn starch, pepper and garlic salt on a plate or large piece of foil next to your heating pan (foil or a paper plate make for easy clean-up!)
- Dip chicken in corn starch, making sure they are fully covered.
- Place chicken in pan all at once.
- Thoroughly brown chicken on all sides, total of about 10 minutes.
- Meanwhile for the sauce, combine sugar, vinegar, broth, coconut aminos (or soy sauce if you can tolerate it) ketchup, and salt and pepper in a quart size jar or bowl. Whisk or shake well to combine.
- When chicken is browned, pour sauce over the top.
- Cook over medium-low heat, covered (should be on a low boil) for 5-10 more minutes until chicken is done and sauce has thickened a little.
- Combine 1 tablespoon corn starch and water and stir into chicken/sauce.
- Heat until thickened.
- Serve over rice
Coconut aminos is our go-to sub for soy sauce and can be found in the Asian aisle of most supermarkets next to the soy sauce.
Buying pre-chopped chicken makes this recipe so much easier, but you can always purchase boneless, skinless chicken breasts and chop them yourself.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 97mgSodium: 472mgCarbohydrates: 56gFiber: 2gSugar: 37gProtein: 36g