Sweet-and-Sour Chili Chicken – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey, garlic, ginger and vinegar.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Slice the chicken into strips 1 cm thick.

   KnifeCutting board
2. 3
   Add the chili sauce and black pepper to the sauce and stir.
3. 4
   Marinate the chicken strips in half the sauce in the fridge 20 minutes.

   BowlRefrigerator

   💡Set half the sauce aside before marinating: sauce that held raw meat doesn't go into the pan.
4. 5
   Heat the oil in a pan over high heat. Fry the chicken strips in batches 5–6 minutes, until golden.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
5. 6
   Add the red pepper and onion and fry another 3 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 7
   Add the rest of the sauce for the pan and cook 2 minutes, until the sauce thickens and coats the chicken.

   Stove

   💡Without starch, the sauce thickens from the caramelizing honey: cook over medium-high heat, stirring, until glossy and clinging to the chicken.
7. 8
   Serve immediately over white rice and sprinkle with the cilantro.