Sweet-and-Sour Chicken – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey 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
   Add the tomato paste and salt to the sauce and stir.
2. 3
   Stir the cornstarch into the sauce until dissolved.
3. 4
   Heat the oil in a large pan over high heat. Fry the chicken cubes in batches 3–4 minutes, until golden, and transfer to a plate.

   ⚙ 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.
4. 5
   Add the red pepper, yellow pepper and onion and fry 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.
5. 6
   Add the garlic, ginger and chili pepper and fry 1 minute, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
6. 7
   Add the sauce for the pan and cook 3–4 minutes, stirring, until the sauce thickens.

   Stove
7. 8
   Return the chicken cubes to the sauce and stir gently until the chicken is coated.
8. 9
   Serve immediately over white rice and sprinkle.