Recipe: Gluten-Free Sweet & Sour Chicken

Gluten-free or not, add this to your menu this week! This recipe is TO DIE FOR.

This Sweet and Sour Chicken recipe doesn’t disappoint like some gluten-free breaded chicken options out there. This one gives you chicken that’s slightly crunchy on the outside (which I miss being #gf) and the sauce is the perfect balance between sweet and sour!

I am trying to be more diverse in my menu planning (insert eyeroll). If I didn’t care about their opinions, I’d be serving up soup nightly. But I have to live with these other humans so I’m playing nice and kicking it up a notch!


• • •

Making A “Battered” Chicken

If you’re gluten-free, you have probably eliminated anything from your diet that is breaded or battered. Unfortunately, so did I. For way too many years! But, with the help of a little cornstarch, you can still enjoy the meals you used to.

Now listen, it’s not a perfect batter, but it’s pretty close to the real thing. Close enough that I guarantee you won’t miss the old gluten-packed kind! If you are feeling super adventurous, grab some shrimp and use this same batter and just pan fry them – the best breaded shrimp you’ll ever have!


This recipe is pretty versatile and substitutions can be made for certain ingredients. Soy sauce is not traditionally gluten-free but you can find variations that are. Just check labels. Also, tamari sauce and coconut aminos are both gluten-free and work well in this recipe.

If you don’t have corn starch, or you can’t consume it then you can use arrowroot starch or tapioca starch in this recipe. And to keep this recipe low sugar you can use a sugar-free ketchup and coconut sugar.  Keep in mind, the flavor will be slightly different, but still delicious. For the canned pineapple make sure to use pineapple that is in pineapple juice, not syrup.

As I said, I’m trying to mix up my menu at home. It makes cooking way more fun and my kids are excited to eat! I challenge you all to do the same at your house. Just think… you can have a Chinese night, Mexican night, Vegetarian night, Pasta night, etc!

Also, this is such an easy meal to toss over rice and steamed vegetables!

Gluten Free Sweet & Sour chicken

Print Recipe


3-4 boneless, skinless chicken breasts

Salt and pepper to taste

1½ cup cornstarch

3 eggs, beaten

¼ cup canola oil

1 cup granulated sugar

4 tablespoons ketchup

¼ cup white vinegar

¼ cup apple cider vinegar

1 tablespoon low sodium soy sauce

1 teaspoon garlic salt


1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in the egg mixture.

3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.

4. Place the chicken in a 9 x 13 greased baking dish.

5. In a medium-sized mixing bowl, combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt.

6. Pour sauce over chicken and bake for 1 hour.

I stirred the chicken every 15 minutes so that it coated them in the sauce.

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