When I first began cooking gluten free for my husband, I quickly learned that food isn’t just about ingredients. It’s about care, comfort, and creating something meaningful for someone you love.
Each recipe became a quiet thank you a way to nourish him while keeping his health in mind. In this article about gluten free sweet and sour chicken recipe.
we’ll walk through a rich, centered approach to one of our favorite gluten free comfort dishes, crafted with warmth and intention.
Table of Contents
Table of Contents
Gluten Free Sweet and Sour Chicken Recipe That Tastes Like Takeout
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Frying
- Cuisine: Chinese American
Description
Crispy, tangy, and comforting, this gluten free sweet and sour chicken recipe is better than takeout and made with care. A perfect choice for those avoiding gluten without sacrificing flavor or crunch.
Ingredients
For the Chicken:
1 lb boneless skinless chicken breast, cut into bite-sized pieces
1/2 cup gluten-free cornstarch (certified brand)
2 eggs, beaten
Salt and pepper, to taste
3–4 tablespoons avocado or light olive oil, for frying
For the Sauce:
1/2 cup apple cider vinegar
1/4 cup gluten free ketchup
1/3 cup brown sugar
2 tablespoons gluten free tamari (or coconut aminos)
1 tablespoon gluten free cornstarch + 2 tbsp water (slurry)
1/2 cup pineapple juice
Optional: diced bell peppers, onion, and canned pineapple chunks
Instructions
1. Season chicken with salt and pepper, dredge in cornstarch, then dip in beaten eggs.
2. Heat oil in skillet over medium-high. Pan fry chicken pieces until golden and crisp. Drain on paper towels.
3. In a bowl, whisk together vinegar, ketchup, brown sugar, tamari, and pineapple juice.
4. In another cup, mix cornstarch with water to create a slurry.
5. Add sauce mixture to clean skillet and bring to a gentle simmer.
6. Stir in slurry and cook until sauce thickens.
7. Return chicken to pan, toss to coat, add pineapple chunks and optional veggies.
8. Serve hot over jasmine or cauliflower rice, garnished if desired.
Notes
Store leftovers in airtight container for up to 3 days.
Reheat on stovetop with splash of water or use microwave at 50% power in intervals.
Can be baked or air fried for a lighter texture.
Make ahead by storing chicken and sauce separately.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 14g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
Make gluten free sweet and sour chicken recipe at Home
Ingredients You Can Trust and Find Easily
When you’re cooking gluten free, ingredient lists can feel like minefields. That’s why I’ve crafted this recipe to be clear, simple, and safe. No mystery sauces. Just pantry basics that bring big flavor with no compromise.
Here’s what you’ll need: For the Chicken:
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 cup gluten free cornstarch (look for certified brands)
- 2 eggs, beaten
- Salt and pepper, to taste
- 3–4 tablespoons avocado or light olive oil, for frying
Here’s what you’ll need: For the Sauce:
- 1/2 cup apple cider vinegar
- 1/4 cup gluten free ketchup
- 1/3 cup brown sugar
- 2 tablespoons gluten free tamari (or coconut aminos)
- 1 tablespoon gluten free cornstarch + 2 tbsp water (slurry to thicken)
- 1/2 cup pineapple juice (from canned or fresh)
Optional: diced bell peppers, onion, and canned pineapple chunks
Every ingredient was chosen to balance flavor with safety. gluten free sweet and sour chicken recipe shouldn’t taste like a compromise it should taste like love on a plate.
Step-by-Step for gluten free sweet and sour chicken recipe
Prep the Chicken: Season the chicken pieces lightly with salt and pepper. Dredge each piece in cornstarch, then dip into the beaten egg. This double-coating gives you that signature crunch without any flour.
Pan-Fry Until Golden: In a large skillet or wok, heat oil over medium high. Fry the coated chicken in batches, turning once, until both sides are crisp and golden. Transfer to a paper towel-lined plate.
Make the Sauce: In a small bowl, whisk together the vinegar, ketchup, brown sugar, tamari, and pineapple juice. In a separate cup, mix the cornstarch slurry.
Simmer and Thicken: Add the sauce mixture to a clean pan or wipe the previous skillet. Bring it to a gentle simmer over medium heat. Stir in the slurry and continue to cook until the sauce thickens and coats the back of a spoon.
Combine and Serve: Add the chicken back to the pan, toss well to coat. Stir in pineapple chunks and sautéed bell peppers or onions if using. Let everything warm through.
Plate and Garnish: Serve hot over steamed jasmine rice or cauliflower rice for a low-carb option.
This gluten free sweet and sour chicken recipe brings all the flavor of takeout without the wheat, the stress, or the bloating. Just crispy golden bites in a tangy, sticky glaze.
Serving Ideas and Storage Tips for gluten free sweet and sour chicken recipe
How to Serve gluten free sweet and sour chicken recipe
This dish doesn’t just sit on the plate it shines. Whether you’re plating it for a quiet dinner at home or presenting it for guests, you want every bite to feel like care and intention went into it.
Here’s how we love to serve it:
- Over Steamed Jasmine or Basmati Rice: The slightly nutty grains absorb that tangy-sweet sauce beautifully.
- With Stir-Fried Veggies: Think snap peas, broccoli, or bok choy tossed with garlic and sesame oil.
- Topped with Garnishes: Sliced green onions, sesame seeds, and a tiny splash of fresh lime juice help balance the richness.
If you’re preparing a dinner for someone with gluten sensitivities, always double check your rice and toppings for cross-contact. The love is in the details.
Leftovers That Actually Taste Good the Next Day
This gluten free sweet and sour chicken recipe holds up beautifully in the fridge and might even taste better on day two. The sauce thickens slightly and the flavors deepen.
Here’s how to store and reheat without sacrificing taste or texture:
Storage Tips:
- Store in an airtight container in the fridge (up to 3 days).
- Keep rice and chicken separate if possible to avoid sogginess.
Reheating Tips:
- Stovetop Method (Best): Heat a nonstick skillet over (medium heat), add a splash of water (loosen the sauce), then reheat gently (until warm).
- Microwave Method: Use 50% power in 30-second bursts, stirring between each. Cover loosely with a damp paper towel (prevent drying out).
A Love Story Behind Every Bite of Sweet and Sour Chicken
Cooking Gluten Free with Heart
This gluten free sweet and sour chicken recipe isn’t just a dish. It’s a quiet thank you to the man who’s stood by me through everything. If you’re looking for more recipes made with that same spirit, try our comforting Gluten-Free Chicken Pot Pie it’s hearty, homemade, and packed with love.
If you’re just starting to cook gluten free, or you’re looking to bring joy to someone who has made a sacrifice for their health, this gluten free sweet and sour chicken recipe is for you. It’s friendly, fuss free, and full of comfort.
What Makes This Sweet and Sour Chicken Gluten Free
The biggest challenge in reimagining classic Chinese American takeout is that many versions rely on soy sauce (which often contains wheat)… We faced similar hurdles developing recipes like our Gluten-Free Chicken Marsala and Gluten-Free Chicken Piccata, where gluten often hides in sauces and dredging flours.
In this version, we use gluten free tamari or coconut aminos instead of soy sauce and certified gluten free cornstarch. Even the vinegar and ketchup are double checked for gluten content. It might seem like small things, but when you’re cooking for someone with sensitivities, details are everything.
Gluten Free Sweet and Sour Chicken recipe FAQ
What can I use instead of cornstarch to make it gluten free?
You can swap cornstarch for arrowroot powder or potato starch—both are naturally gluten-free and give a very similar crispy coating. Just avoid flour blends unless they’re labeled specifically for frying.
Can I bake or air fry the chicken instead of frying?
Yes. To bake: coat the chicken as instructed, spray with oil, and bake at 425°F for 20–25 minutes, flipping halfway. For air frying, cook at 400°F for 12–15 minutes. Both yield a lighter crunch but still deliver excellent texture.
Is this recipe dairy free as well?
Absolutely. There’s no dairy in the sauce or coating, making it safe for those with lactose intolerance or dairy allergies.
Can I make this sweet and sour chicken ahead of time?
Yes, you can fry the chicken and refrigerate it separately from the sauce. When ready to eat, warm the sauce, toss the chicken in, and serve. This keeps the texture crisp and the flavor fresh.
Conclusion: A Simple Recipe That Says “I Love You”
This gluten free sweet and sour chicken recipe is more than just a healthier version of a takeout favorite it’s a reminder that cooking with care is one of the quietest, most powerful ways to show love.
Every ingredient was chosen not just for taste but for safety. Every step was tested to make sure your family or your husband feels taken care of, body and soul.
Whether you’re just starting a gluten-free lifestyle or you’ve been searching for a version of this dish that feels like the real thing, I hope this becomes a go-to in your home. For more gluten-free chicken dinner ideas, don’t miss our creamy Gluten-Free Chicken Alfredo it’s just as comforting, but with a rich, cheesy twist.
