One of the things I’ve missed most since going gluten-free in July (2015) is Chinese food. Oh how I love it! Dumplings, General Tso’s Chicken, lo mein noodles! While I haven’t tried to recreate any of those dishes with a gluten-free recipe yet, I have one recipe that I love because it is both delicious and easily adapted to be gluten-free! If you’re allergic or intollerant to gluten then just use gluten-free soy sauce- that’s seriously the only change! GF sisters and brothers rejoice!
Sweet and Spicy Honey-Sriracha Chicken- a #glutenfree Chinese takeout style dinner Click To Tweet
- 2 large chicken breasts, cubed
- 1/2 cup cornstarch
- 1 egg, whisked
- 1 tbsp milk
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 3 tbsp soy sauce (or gluten-free soy sauce)
- 2 tbsp honey
- 1 tbsp Sriracha
- 1 tbsp water
- 1/8 tsp crushed red pepper flakes
- Add oil and garlic to saucepan. Cook for 1 minute, garlic should not get more than lightly browned.
- Whisk in soy sauce, honey, Sriracha, water, and crushed red pepper flakes. Cook on high until the mixture thickens, stirring constantly (about 2-3 minutes).
- Set aside and keep on low heat until you are ready to add it to the chicken.
- Fill a deep fryer or large, deep saucepan with oil. If using a deep fryer, follow the manufacturer instructions. If using a saucepan, fill with just enough oil that the chicken will just barely float and heat to 350 degrees.
- Using two pie tins, prepare your batter. In the first pan, place one egg, whisked, and add 1 tbsp of milk. Whisk together until well combined. In the second pan, place the cornstarch.
- Put all of the chicken in the egg mixture and toss with your hands to coat.
- Then coat each individual piece of chicken in cornstarch.
- Fry chicken in batches for 3 minutes, set on a paper towel covered plate.
- When all the chicken in fried, place it into a bowl and pour over the honey-Sriracha glaze. Toss to cover and serve over rice.