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.
