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.

Gluten Free Sweet and Sour Chicken Recipe: 1 Crispy Favorite

Name: Gluten Free Sweet and Sour Chicken Recipe That Tastes Like Takeout
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese American
Ingredients: 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; 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

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

Scale

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

Cook Mode Prevent your screen from going dark

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