Sweet and sour chicken – This chicken recipe is easy to make and can be enjoyed by anyone who is on Low Fodmap diet. People can basically eat zero things from an average Chinese takeaway and then the whole situation just becomes really awkward. Should they not order from there? Should they make their own food? etc. So here we come with an extreme healthy version of Low FODMAP Chinese recipe. Now Lets jump over the recipe..
- 2 chopped chicken breasts
- 250ml oil
FOR THE BATTER
- 60g gluten-free flour
- 30g corn flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 150ml water
FOR THE SAUCE
- 150ml ketchup use low FODMAP ketchup if needed
- 70ml white rice vinegar (optional) can use normal vinegar as well
- 1 cup diced fresh pineapple
- 2 green onions
- 1 tsp soy sauce
- 1/2 green pepper chopped into squares
- 1/2 red pepper chopped into squares
- 1 tbsp corn flour blended with 2 tbsp of water
- To make the gluten free batter, mix all of the dry ingredients in a bowl and slowly add the water until it’s the consistency of single cream (not too thin/watery, not too thick and gloopy).
- Mix your chopped chicken breast in the gluten-free batter mix until well coated and put to one side.
- Time to heat your oil.
- Heat this at a medium heat just drop a little batter in occasionally to check – if it sizzles and browns, it’s good to go. If it sizzles but doesn’t brown, it’s not hot enough.
- Once it’s reached the desired temperature, carefully lower each chicken chunk into the oil one at a time and be wary of splashing the oil. Try to use a slotted spoon to separate them early on if they stick together.
- After 5 minutes, they should be nice, light and airy and a light, golden colour. Remove them from the oil with a slotted spoon and drain them onto kitchen paper. Repeat until all of your gluten free battered chicken is cooked.
- Now for the sweet and sour sauce. Start by frying your chopped green and red pepper in a wok using 1 tbsp of oil until slightly browned.
- In a separate bowl, combine the ketchup, vinegar and soy sauce. Add this mix into the hot wok with the peppers and bring to the boil over a high heat.
- Now add the corn flour mixture, stir and add the pineapple chunks. When the mixture returns to the boil again, add the gluten free battered chicken and serve immediately.
Hope you will like our recipe…
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