Chinese food was one of my favourite things to eat gluten-free-especially sweet and sour chicken balls!
However, it’s not gluten-free due to both the batter and, sometimes, the sauce (since lots of Chinese sauces use flour as a thickener).
One of my favourite posts I’ve written on the blog is my gluten and dairy free chinese ‘fakeaway’ dishes
So today I thought I’d share another gluten-free chinese dish and am back with some gluten-free sweet and sour chicken balls.
If you’re short on flour, there’s a few different varieties of flour you can use to make this one as the recipe is quite flexible.
For example, this recipe using cornstarch/corn flour, coconut flour and potato flour/starch (you can get this off Amazon) but this works just as well with simple self-raising gluten-free flour (you can just omit the baking powder as obviously you don’t need a raising agent).
Below is the recipe for the gluten-free sweet and sour chicken balls…
Gluten and Dairy Free Sweet and Sour Chicken Balls
Ingredients
- For the fried Chicken Balls
- ½ Cup cornstarch
- 3 Tbsp potato flour
- 1 Tbsp coconut flour
- 1 Tsp baking powder
- 4 Tbsp dairy free milk (or can substitute for water)
- 1 Egg, beaten (you can sub for 4 Tbsp milk)
- Salt and pepper to taste
- 1 Tsp garlic powder
- 1 Tbsp sesame oil, optional
- 2 Chicken breasts, diced
- Oil for frying
Instructions
1.Heat oil in a large skillet over medium heat
2..While the oil is getting hot prepare the chicken: In a bowl mix cornstarch with potato flour, coconut flour and baking powder.
3.Incorporate salt and pepper and garlic powder.
4.Slowly mix in milk, egg and sesame oil.
5.Dip each chicken piece in the batter and directly to the pan with the hot oil. Fry for around 6 minutes or until golden and cooked.
You can find the recipe for the accompanying gluten-free, dairy-free and refined sugar free sweet and sour sauce here.
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