Sweet & Sour Chicken

Are you gluten-free and tired of missing out on sweet & sour chicken at Chinese restaurants? Check this out!

My family vastly prefers this sweet & sour chicken to the gluten-laden dish available on many Chinese menus. It doesn’t taste gluten-free at all! Try it for yourself!

(Recipe adapted from http://allrecipes.com/recipe/sweet-and-sour-chicken-i/)

Sweet and Sour Chicken

Ingredients:

1¾ c. water, divided

¾ c. sugar

½ c. apple cider vinegar

1 8-oz. can pineapple chunks, drained (juice reserved)

splash of tamari sauce

¼ c. sweet rice flour

~1.5 lb. skinless, boneless chicken breasts or thighs, cut into 1-inch cubes

1 c. + 2 T. GF all purpose flour + 1¾ t. baking powder + 1/8 t. salt

1 T. neutral oil

1 T. sweet rice flour

¼ t. salt

1/8 t. ground white pepper

1 egg

3/4 c. water

1 quart neutral oil for frying

1 green bell pepper, cut into 1-inch pieces

Directions:

In a saucepan, combine 1½ c. water, sugar, vinegar, reserved pineapple juice, and food coloring/tamari. Heat to boiling. Turn off heat. Combine ¼ c. sweet rice flour and ¼ c. water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 1 T. oil, 1 T. sweet rice flour, salt white pepper, and egg. Add 3/ 4 c. water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

On medium heat, heat oil in skillet or wok. Fry chicken pieces in hot oil approximately 10 minutes, or until golden. Remove chicken and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces over jasmine rice on a plate.                  

NOTE: Can fry chicken in advance. Re-heat by spreading on a cookie sheet and baking for approximately 15 minutes at 350 degrees.

Serves 4.

GF/CF Fried Pickles and Dairy-free,“Better-Than-Hidden-Valley®” Ranch Dressing

Gluten-free/casein-free fried pickles and dairy-free, “better-than-Hidden-Valley^®” ranch dressing? Yes, please!

Tonight, after a year and a half of my hubby asking me to make fried pickles again, I finally made them. This time, since I’d discovered an awesome dairy-free ranch dressing a while back, he finally got to dip his fried pickles into a bona fide ranch dressing. It was amazing. Absolutely amazing. Definitely a recipe worthy of my re-entering the wonderful world of blogging. Grab the ingredients out of your fridge, and get cooking!

The most awesome Ranch Dressing (tweaked from here) and dairy-free? Yes, believe it. Try it and see for yourself:

1 c. mayonnaise

½ t. dried Parsley

½ t. dried Chives

½ t. dried Dill

¼ t. Garlic powder

¼ t. Onion powder

⅛ t. Black Pepper

1¾ t. cider vinegar
3 T. & 2¼ t. rice milk*

* This measurement is as easy as 1-2-3:

1. Put the 1¾ t. cider vinegar in a liquid measuring cup.
2. Add rice milk, filling to the ¼ c. line.
3. Then add just 1 more teaspoon rice milk.

Put all ingredients in small jar and seal with lid. Shake to combine ingredients thoroughly. Enjoy! 

The best Fried Pickles, using Bubbie's Kosher Dills? Read on (tweaked from here):

 

1 egg

1½ T. cider vinegar

½ c. rice milk

1½ t. gluten-free tamari soy sauce

⅛ t. Chipotle Fontera hot sauce

⅛ t. onion powder

½ t. McCormick’s seasoned pepper blend

1 c. + 2 T. gluten free all-purpose flour mix

½ t. salt

¼ t. + ⅛ t. ground black pepper

16 oz. jar Bubbie’s Kosher Dills, sliced

Combine all ingredients except pickles in medium bowl; mix well. Add in pickle slices, and stir till well coated.

Pre-heat 2 c. neutral oil (ideally safflower, though canola, grape seed, or refined sunflower oils work, too) over medium heat in a wok or deep fryer to 365 degrees F.

Use a fork to retrieve pickle slices from the batter and place them in the oil. Deep fry till golden brown. Drain on paper towels. (You can salt and pepper to taste, if you like; we didn't.)

Now… got your ranch mixed and your pickles fried? What are you waiting for? Dig in!