After you taste this sweet, tangy, oh-so-sticky chicken, you won't want to eat the cloyingly sweet version ever again. There are a few steps, but overall, an easy recipe that you can make ahead and freeze. I love coating the chicken with arrowroot starch, but you could just as easily coat the chicken with corn starch. This Chinese chicken is gluten free.
Course: Main Course
Cuisine: American, Chinese
Keyword: asian chicken, chicken, chinese, gluten free, orange, sesame, sweet and sour chicken
Author: Chef Sara Furcini
2poundschicken (white or dark meat)cut into 1" bite size chunks
Add the chicken pieces, egg, and salt to a medium bowl. Massage the chicken with your hands then dust with arrowroot starch. Toss with a spoon to distribute evenly.
Warm the vegetable oil in a large pan with tall sides over medium heat. Add the chicken, working in 2 batches. Use a spoon to break up any pieces that stick together. Flip over and fry until crisp and ever so slightly golden. Drain onto paper towels.
In a medium bowl, add the brown rice syrup, sesame oil, rice vinegar, soy sauce (or gluten free tamari), chili paste, and orange zest. Whisk to combine.
Warm a large skillet over medium heat with a spoonful of oil. Saute the ginger, green onion, and bell pepper until aromatic. Add the fried chicken and sweet and sour sauce. Simmer for 1 minute and serve over steamed rice with sesame seeds.
How to Freeze Sweet and Sour Chicken
After deep frying the chicken, portion the crispy pieces in freezer bags. Frozen chicken will last for 2 months, possibly longer. Simply reheat directly from frozen in the oven until hot.Make the sweet and sour sauce ahead and freeze in a separate plastic bag. Run the bag under warm water and then bring to a simmer in a large skillet. Toss with the chicken just to coat.
How to Make A Side of Jasmine Rice
Rinse 1 cup jasmine rice and add to a medium size pot with 1 1/2 cups water and 1/4 teaspoon salt. Bring to a simmer. Cover and immediately lower the heat to low. Cook for 18 minutes, then allow to steam with the heat off for 10 minutes. Fluff and serve with the sweet and sour chicken.