GF Sweet and Sour Chicken
Tender chicken breast chunks in a tangy sweet and sour sauce.
Servings: 6
Calories: 343kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup cornstarch
- 1/4 tsp salt ~ to taste
- 1/8 tsp pepper ~ to taste
- 3 Lg eggs ~ 2 might be enough depending on the size of the chicken breasts
- 3 tbsp olive oil ~ more if needed
- 3/4 cup granulated sugar
- 4 tbsp ketchup
- 1/2 cup distilled white vinegar
- 1 1/2 tbsp Gluten-free soy sauce
- 1 tsp garlic salt ~ or a Low FODMAP garlic substitute
Instructions
- Preheat oven to 325 degrees F
- Wash and pat dry chicken breasts
- Cut chicken into 1-inch chunks and place on a large cookie sheet
- Sprinkle salt and pepper over chicken pieces. I like to use a grinder.
- Place cornstarch in a shallow or flat type dish.
- Whisk eggs in a bowl for easy dipping.
- Roll chicken pieces in cornstarch covering all sides.
- Dip coated chicken in eggs.
- Heat oil in a large skillet and cook to lightly brown all sides.
- Place cooked chicken on a large cookie sheet with sides or a 9x13-inch baking dish. Set aside and make sweet and sour sauce.
- In a small mixing bowl add sugar, ketchup, distilled white vinegar, soy sauce, and garlic salt or garlic replacement. Whisk well.
- Pour sauce over chicken and gently toss chicken to cover with sauce.
- Bake for 45-60 minutes uncovered. Gently stir, move, and turn chicken every 15 minutes during the baking time. The sauce will thicken as it bakes.
- Remove from oven and enjoy every bite!
Notes
I serve sweet and sour chicken with plain or fried rice, glass noodles, and stir-fried vegetables.
Nutrition
Serving: 1Serving | Calories: 343kcal | Carbohydrates: 47g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 917mg | Potassium: 319mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg