Following on from my last post, another gluten free version of a take away classic that coeliacs miss now that they've switched to a gluten free. It's pretty much a given that anything batterered and deep fried will be a no-no when it come to being gluten free, so I've used the tradiotioanl Korean fried chicken method here, using a corn flour instead of a wheat flour batter. Corn flour also does this amazing thing where it tenderises the meat making it so suculent so if you're thinking there will be leftovers...it's unlikely!
Traditionally, the chicken would be formed into balls and battered and fried, so if you want to you can use chicken mince to form balls, but when you can use diced whole chicken breast I don't really see the need, and it'll save you a lot of time!
You'll notice that I've not made my own sweet and sour sauce for this recipe, for a couple of reasons. The first is that I was given this jar of Wing Yip sweet and sour sauce which is already gluten free, and the second is that again, it would take more time and I want you to be abel to rustle thsi up at home without too much fuss. Having had a quick scan of the sauces available at the supermarket, four of the six that I picked up were completely gluten free so it will be really easy to get your hands on some.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
- Yieldserves 2
- 500g diced chicken breast
- 1 tsp salt
- 1 tsp pepper
- 85g corn flour
- 2 egg whites
- 500ml sunflower oil
- 250g sweet and sour sauce
- 1 spring onion, finely sliced to garnish
- Your preferred rice to serve
Separate the egg whites from the yolks and whick them in a dry clean bowl until very foamy and only just starting to stiffen.
whisk the cornflour, salt and pepper into the egg whites and add the chcken to the bowl, stir to coat all of the chicken.
In a heavy bottomed saucepan, heat the oil until a drop of the batter mix fizzles and turns brown in a few seconds – do this carefully with a teaspoon and don’t drop from a height and it could splash and burn you.
Fry the chicken pieces in small batches until golden brown all over and cooked through, remove them from the pan and drain on kitchen paper.
When all of your chicken is cooked, heat the sweet and sour sauce in a pan or covered in the microwave until warm and pour over the fried chicken.
Serve the sweet and sour chicken sprinkled with the chopped spring onions and some plain boiled rice on the side.