Gluten Free Sweet and Sour Chicken

Total time45 min

Prep time20 min

Cook time25 min

Sweet and sour chicken is one of those takeout cravings that can feel completely off-limits when you're avoiding gluten — between the soy sauce, the flour-based batters, and the mystery coatings, restaurant versions are rarely safe. This homemade version solves all of that without sacrificing any of the crispy, saucy magic you're after. Cornstarch stands in as the coating for the chicken, delivering a shatteringly golden crust when pan-fried, while tamari replaces conventional soy sauce in the glossy, tangy sauce. The sauce itself is built from pineapple juice, rice vinegar, ketchup, and a touch of sugar — bold, bright flavors that come together in just a few minutes on the stovetop. Chunks of red and green bell pepper and juicy pineapple round out the stir-fry, giving you that classic combination of sweet, savory, and just a little tart in every bite. The whole thing comes together quickly and serves four, making it an easy weeknight win that tastes far better than anything that arrives in a paper bag.

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Ingredients

4 servings

For the chicken

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper
2 large eggs, beaten
¾ cup cornstarch
½ cup vegetable oil, for frying

For the sauce

½ cup pineapple juice (from the canned pineapple below)
⅓ cup rice vinegar
⅓ cup ketchup
3 tbsp tamari
3 tbsp granulated sugar
1 tbsp cornstarch
1 tbsp water

For the stir-fry

1 tbsp vegetable oil
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 can (20 oz) pineapple chunks in juice, drained (juice reserved for sauce)

For serving

cooked white rice, for serving
2 green onions, thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
Drain the pineapple chunks over a bowl, reserving ½ cup of the juice for the sauce. Set the pineapple chunks aside.
2
In a medium saucepan, whisk together the pineapple juice, rice vinegar, ketchup, tamari, and sugar. In a small bowl, stir the 1 tbsp cornstarch into the 1 tbsp water until smooth, then whisk the slurry into the sauce mixture. Set the saucepan aside.

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