Gluten-Free Sweet and Sour Chicken

Ingredients:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch (gluten-free)
1/4 cup white or rice vinegar
1/4 cup gluten-free soy sauce or tamari
1/4 cup granulated sugar
1/4 cup pineapple juice (from canned pineapple chunks)
1 red bell pepper, cut into chunks
1/2 cup pineapple chunks (canned or fresh)
Vegetable oil for frying

Instructions:

Heat about 1 inch of vegetable oil in a deep skillet or pan over medium-high heat.

While the oil is heating, coat the chicken pieces in cornstarch. Ensure each piece is well coated, and shake off any excess cornstarch.

Carefully place the coated chicken pieces in the hot oil and fry until they are golden brown and crispy, about 5-6 minutes. Remove the chicken pieces from the oil and place them on a paper towel-lined plate to drain excess oil.

In a separate pan, combine the vinegar, gluten-free soy sauce or tamari, sugar, and pineapple juice. Bring the mixture to a simmer over medium heat and stir until the sugar has dissolved and the sauce has thickened slightly.

Add the red bell pepper and pineapple chunks to the sauce and simmer for an additional 2-3 minutes, or until the vegetables are slightly tender.

Return the fried chicken pieces to the pan with the sauce and stir to coat them evenly. Cook for an additional 2-3 minutes, allowing the chicken to soak up the sauce and become tender.

Serve your gluten-free sweet and tangy glazed chicken over cooked rice or with a side of steamed vegetables. Enjoy!