Sweet and Sour Chicken {Gluten-Free}

by Katie on February 11, 2015

Well, hello there! I haven’t blogged all week. I didn’t intend for that to happen, but that’s just how some weeks go, right? I’m back to share an awesome recipe for Sweet and Sour Chicken that I’ve been making for years. We love it and I was surprised when I realized that I had never shared it on the blog.

It’s just been one of those weeks.  I’m trying to prepare for a major day of Valentine cupcake baking (which I love but it’s a ton of work) tomorrow and it’s been a week of dousing myself in Stress Away.  The crazies have all come out of the woodwork and attacked me this week.  There are always difficult people, but they have been out in full force this week.  

I’ve doused myself in Stress Away and kept moving onward.  I may use the whole bottle this week…

Speaking of Stress Away…I had my first essential oils class last weekend. It was so fun and exciting and I absolutely loved having the chance to share some of the ways these oils have helped us. Because they are just life changing, folks! If you want more info on them please email me…I would love to chat and share how I use them and how they could help you!

Sweet and Sour Chicken - take-out food at home! - www.cuttingbackkitchen.com

But lets get back to this delicious recipe – Sweet and Sour Chicken! It’s simply wonderful and it’s super easy to make.  I found this recipe several years ago from Mel’s Kitchen Cafe and it’s one that we love to make (her recipes are all delicious)!  It takes minimal work to get this dinner on the table and it’s sure to please the family.

I always serve it with rice and steamed broccoli!

If you like Asian take-out you will love making this at home for a change.  Another Asian take-out recipe we like is Beef and Broccoli.  It’s so awesome to make take-out food at home!!

Sweet and Sour Chicken - take-out food at home! - www.cuttingbackkitchen.com

Sweet and Sour Chicken

Yield: 4-6 servings


  • Chicken
  • 3-4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 cup cornstarch
  • 2 eggs, beaten
  • 1/4 cup vegetable oil
  • Sauce
  • 1/2 cup granulated sugar
  • 4 Tablespoons ketchup
  • 1/2 cup apple cider vinegar
  • 1 Tablespoon soy sauce (I use gf soy sauce or liquid aminos)
  • 1 teaspoon garlic salt
  • pinch of red pepper flakes, to taste


  1. Preheat the oven to 325 degrees.
  2. Cut the chicken breasts into 1 inch pieces. (If my chicken was frozen I try to do this when they are still partially frozen because they are easier to cut.) Place the chicken and the cornstarch in a ziploc bag and shake to coat the chicken.
  3. Whisk the eggs together in a pie dish or shallow bowl. Heat the oil on the stovetop in a large skillet until very hot. Dip the chicken pieces in the egg mixture and place in the hot skillet. Let cook 20-30 seconds and flip. You want the coating to be golden brown, but you don't want the chicken cooked through.
  4. Place the chicken pieces in a 9x13 baking dish - in a single layer.
  5. Mix the sauce ingredients and pour over the chicken. Bake for 1 hour - turning the chicken once or twice to make sure all of the chicken is coated in sauce.


If you like a lot of sauce to put over your rice you can double it. Pour half over the chicken like indicated in the instructions and the put the other half in a small saucepan and simmer for 8-10 minutes until it thickens.


Recipe Credit: Mel’s Kitchen Cafe

{ 2 comments… read them below or add one }

Misty February 16, 2015 at 5:49 pm

Stress Away is the best!!! :) Have I said THANK YOU for introducing me to oils??? :) Thank you so much!!! They have been such a blessing in the short time I have had them.

Those PF Chang frozen meals are a staple for Tim and I and I would LOVE to blow him away by making my own… I need to pull these recipes out SOON!


Katie February 17, 2015 at 10:09 am

Stress Away!!! I can’t live without it! What a surprise that would be for him! LOL. You make everything else…why not your own Chinese, right?!?


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