Description
A delightful combination of crispy gluten-free chicken coated in a tangy sweet and sour sauce with vibrant vegetables.
Ingredients
Scale
- 1.5 lbs (about 680 g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup (60 g) cornstarch
- 1/4 cup (30 g) tapioca starch
- 1/4 cup (35 g) white rice flour
- 1 large egg, lightly beaten
- 1 teaspoon sea salt (or kosher salt)
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2–3 tablespoons oil for baking (avocado oil or light olive oil)
- 1/2 cup (120 ml) pineapple juice
- 1/3 cup (80 ml) rice vinegar
- 1/4 cup (60 ml) water
- 1/4 cup (50 g) packed brown sugar
- 2 tablespoons honey or maple syrup
- 1/4 cup (65 g) gluten-free ketchup
- 2 tablespoons gluten-free tamari
- 1 teaspoon grated fresh ginger (optional)
- 1 clove garlic, minced (optional)
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry to thicken)
- 1 cup pineapple chunks
- 1 medium bell pepper, cut into 1-inch pieces
- 1/2 medium onion, cut into 1-inch chunks
- Toasted sesame seeds, for garnish
- Sliced green onions (scallions), for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top, lightly oiled.
- Pat chicken dry with paper towels. In a bowl, whisk together cornstarch, tapioca starch, rice flour, salt, pepper, garlic powder, and onion powder. In another bowl, beat the egg.
- Dip each chicken piece in the egg, then dredge in the flour-starch mixture, and place on the rack.
- Bake for 15–18 minutes, flipping halfway through until golden and cooked through.
- While chicken bakes, combine pineapple juice, rice vinegar, water, brown sugar, honey, ketchup, tamari, ginger, and garlic in a saucepan. Simmer to dissolve sugar.
- Add pineapple chunks to the simmering sauce. Mix cornstarch and cold water to form a slurry; whisk into the sauce and simmer until thickened.
- Transfer baked chicken to a skillet, pour sauce over, and toss gently. Add bell pepper and onion, cook for 2–3 minutes until crisp-tender.
- Serve garnished with sesame seeds and green onions.
Notes
For lower sodium, use low-sodium tamari. For vegan options, substitute chicken with tofu and honey with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 14g
- Sodium: 1350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 4g
- Protein: 56g
- Cholesterol: 165mg