Hi friends!! I found this recipe on Pinterest last week so I tried it out! It was delicious! It is super easy to make and doesn’t take long to cook at all! I made white rice and mixed it all together and loved it. The next day I had it for lunch and it was still just as good! I love when food stays good and you’re able to eat it for leftovers! The recipe is from Bless Her Heart Y’all Blog and she shares SO many good gluten free recipes! I will definitely be sharing a lot of hers for y’all!
One-Pan Baked Gluten-Free Sweet and Sour Chicken
Prep time: 5 min.
Cook time: 55 min.
1.5lbs chicken breast cubed
1.5 cups brown or white rice flour
1.5 cups cornstarch
1/2 TBSP onion powder
1/2 TBSP garlic powder
1/4 tsp salt
1/4 tsp pepper
2 eggs beaten
1/3 cup coconut oil
7 TBSP GF ketchup
1 cup sugar (can use coconut sugar)
1/3 cup apple cider vinegar
3 TBSP GF soy sauce
1.5 tsp garlic powder
1/4 cup yellow onion finely diced (I don’t like onion so I left this out)
1 TBSP minced garlic
1 tsp crushed red pepper flakes
Preheat your oven to 350*F. Place the coconut oil in the bottom of a 9X13 baking dish and evenly distribute the oil over the bottom of the dish.
In a medium bowl, add the beaten eggs. Set aside.
In a large ziploc bag, combine the cornstarch, onion powder, 1/2 TBSP garlic powder, salt and pepper and mix well. In another large ziploc bag, pour in the rice flour. Set these two bags aside.
Dip the cubed chicken pieces into the egg and allow the excess to drip off. Then place the chicken pieces into the bag with the rice four, zip the bag up tightly, shake the contents until evenly covered in the flour and then remove and place the pieces inside the bag with the cornstarch mixture and do the same shaking technique as before.
Place the coated chicken pieces into the baking dish and bake for 45 minutes, stirring every 15 minutes to allow the chicken to cook and crisp evenly.
While the chicken is baking, combine the ketchup, sugar, vinegar, soy sauce, 1.5 tsp garlic powder, yellow onion, minced garlic, and pepper flakes together in a medium bowl.
Once the 45 minutes is up, pour the sauce overtop the chicken and stir to make sure that the chicken pieces are entirely covered in the sauce.
Cook for another 10-20 minutes (stir after 10 minutes) or until the chicken is fully cooked and the sauce starts to thicken and turn into a glaze.
Remove from oven and serve while still warm. The sauce will thicken slightly more while cooking.
Recipe found from Bless Her Heart Y’all Blog