Gluten Free Baked Sweet and Sour Chicken
As a Coeliac I missed Chinese take away sooo much! Sweet and sour chicken was my favourite and you can get the jars of sweet and sour sauce but it is just not the same. This gluten free baked sweet and sour chicken recipe is brilliant; the chicken is coated in a crispy batter and it tastes just like a Chinese take away! Well from what I remember; after all it has been two years since I had one!
- 1 pound chicken breast, cubed
- 2 oz cornflour
- 2 eggs, beaten
- 100ml vegetable oil (any oil is fine)
- salt and pepper
- 6 oz sugar
- 100ml apple cider vinegar (or white wine vinegar)
- 3 tbsp ketchup
- 1 tbsp soy sauce
- ½ tsp garlic powder
First pre-heat the oven to 160 C
For the sweet and sour sauce put the tomato ketchup, vinegar, sugar, soy sauce and garlic powder in a bowl and mix it together with a whisk or a fork.
Next, place the cubed chicken in a large bowl and season with salt and pepper. Add the cornflour into the bowl and use your hand to mix the chicken with the cornflour so that all the chicken is coated. Crack the eggs into a small bowl and beat them. Dip the coated chicken into the egg, one piece at a time. Then heat the oil in a frying pan and add the chicken.
Fry it for 2 minutes then turn the chicken over and cook for another 2 minutes so that it is crispy and golden brown.
Lightly oil an ovenproof dish, I used a 22cm square dish, and place the chicken into it. Pour the sweet and sour sauce over the chicken and put it in the oven; cook it for about 45 – 50 minutes until the chicken is completely coated in the sauce and it has become nice and thick. Make sure you stir the chicken halfway through the cooking time.
When it’s cooked, serve up with rice and enjoy the sweet and sour, crispy goodness!