gluten free sweet and sour chicken

Sweet and Sour Chicken

Ingredients

For the Chicken and Marinade:

    •    ¾ pound boneless, skinless chicken thighs or breasts, cut into 1¼-inch chunks

    •    1 teaspoon soy sauce

    •    ½ teaspoon salt

    •    ½ teaspoon cornstarch

For the Sweet and Sour Sauce:

    •    2 tablespoons neutral oil (such as rice bran or canola)

    •    1½ tablespoons tomato paste

    •    1¼ cups rice vinegar

    •    1 cup pineapple juice

    •    ¾ cup honey

    •    1 tablespoon cornstarch (for thickening)

For Stir-Frying:

    •    1 bell pepper (any color), cut into 1-inch pieces

    •    ½ medium yellow onion, cut into 1-inch pieces

    •    8 ounces fresh pineapple, cut into 1-inch pieces (about 1 cup)

    •    Pinch of salt

For Frying the Chicken:

    •    ⅓ cup sweet rice flour (or all-purpose flour)

    •    ⅓ cup cornstarch

    •    ¼ teaspoon baking powder

    •    ⅛ teaspoon salt

    •    Neutral oil for deep-frying

Instructions

    1.    Marinate the Chicken:

In a bowl, mix the chicken chunks with soy sauce, salt, and cornstarch. Set aside to marinate for at least 15 minutes.

    2.    Prepare the Batter:

In another bowl, combine the sweet rice flour, cornstarch, baking powder, and salt. Add just enough water to create a thick, smooth batter that can coat the chicken.

    3.    Fry the Chicken:

Heat 1 quart of neutral oil in a deep skillet or wok over medium-high heat. Dip each piece of marinated chicken in the batter, allowing any excess to drip off. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.

    4.    Make the Sauce:

In a saucepan, heat 2 tablespoons of oil over medium heat. Add the tomato paste and cook, stirring, for about 1 minute. Add the rice vinegar, pineapple juice, and honey. Bring to a simmer and cook until slightly reduced, about 5 minutes.

    5.    Thicken the Sauce:

In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Stir the slurry into the simmering sauce and cook until thickened. Remove from heat.

    6.    Stir-Fry the Vegetables:

In a large skillet or wok, heat a little oil over medium-high heat. Add the bell peppers and onions, and stir-fry until slightly softened, about 3-4 minutes. Add the pineapple chunks and a pinch of salt, and cook for another 1-2 minutes.

    7.    Combine and Serve:

Add the fried chicken to the stir-fried vegetables, then pour the sweet and sour sauce over everything. Toss gently to coat the chicken and vegetables evenly.

    8.    Serve:

Serve hot over steamed rice.