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Sweet + Sour Gf Recipe

Name: Mosa Asian Bistros SWEET + SOUR GF Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless skinless chicken breasts (cut into 1" pieces) or large shrimp (peeled, deveined); 1 cup gluten-free all-purpose flour; 1 cup cornstarch; 1 tsp baking powder (gluten-free); 1 cup cold sparkling water; 1 pc large egg (optional; for slightly richer batter); 1 tsp kosher salt; 1 tsp black pepper; 1 cup neutral oil for frying (vegetable, canola, or peanut); 1 pc carrot (sliced thin on the bias, about 1/8" thick); 1 pc green bell pepper (cut into 1" pieces); 0.5 pc yellow or red onion (cut into 1" pieces); 0.75 cup canned pineapple chunks (drained) or fresh pineapple (cut into 1" chunks); 0.5 cup rice vinegar; 0.5 cup granulated sugar; 0.25 cup ketchup; 1 tbs tamari (gluten-free soy sauce); 0.25 cup pineapple juice (from can or fresh); 2 tsp cornstarch (for slurry); 2 tbs cold water (for slurry); 3 cups cooked white rice or jasmine rice; 2 tbs scallions (thinly sliced, optional); 1 tsp sesame seeds (optional)

Inspired by Mosa Asian Bistro

Time45m

Serves3

lightly battered chicken or shrimp, carrots, green peppers, onions, pineapple, sweet + sour sauce

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Ingredients

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Protein & Batter

1 lb boneless skinless chicken breasts (cut into 1" pieces) or large shrimp (peeled, deveined)

1 cup gluten-free all-purpose flour

1 cup Cornstarch

1 tsp baking powder (gluten-free)

1 cup cold sparkling water

1 pc large egg (optional; for slightly richer batter)

1 tsp kosher salt

1 tsp black pepper

1 cup neutral oil for frying (vegetable, canola, or peanut)

Vegetables & Fruit

1 pc carrot (sliced thin on the bias, about 1/8" thick)

1 pc green bell pepper (cut into 1" pieces)

1/2 pc yellow or red onion (cut into 1" pieces)

3/4 cup canned pineapple chunks (drained) or fresh pineapple (cut into 1" chunks)

Sweet & Sour Sauce

1/2 cup Rice vinegar

1/2 cup granulated sugar

1/4 cup Ketchup

1 tbs tamari (gluten-free soy sauce)

1/4 cup pineapple juice (from can or fresh)

2 tsp cornstarch (for slurry)

2 tbs cold water (for slurry)

For Serving

3 cups cooked white rice or jasmine rice

2 tbs scallions (thinly sliced, optional)

1 tsp Sesame seeds (optional)

Method

Protein & Batter

Prepare protein

Pat the chicken pieces or shrimp dry with paper towels. If using chicken, season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper. If using shrimp, season with 1/4 tsp salt and 1/4 tsp pepper.

Make batter

In a bowl, whisk together gluten-free flour, 1 cup cornstarch, 1 tsp baking powder, remaining salt and pepper. If using egg, beat it separately and add to the dry mix. Slowly pour in cold sparkling water and whisk until a smooth, slightly thick batter forms—thicker than pancake batter but thin enough to coat. Keep batter cold by placing bowl over an ice bath if desired.

Heat oil

Pour neutral oil into a deep skillet or pot to reach about 1.5" depth (about 1 cup). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Batter and fry

Working in batches to avoid overcrowding, dredge protein pieces in a light dusting of dry gluten-free flour (from extra batter mix or 2 tbs cornstarch) to help batter adhere. Dip each piece into the batter, letting excess drip off, then carefully lower into hot oil. Fry chicken 4–6 minutes until golden and cooked through (internal temp 165°F / 74°C). Fry shrimp 2–3 minutes until pink and opaque. Remove to a wire rack or paper towel-lined plate to drain. Keep fried pieces warm in a low oven (200°F / 95°C) while you finish vegetables and sauce.

Vegetables & Fruit

While frying or after first batch, heat a large nonstick skillet or wok over medium-high heat. Add 1 tbs oil and swirl. Add sliced carrots and stir-fry 1–2 minutes. Add green pepper and onion and stir-fry another 2–3 minutes until vegetables are crisp-tender. Add pineapple chunks and toss just to heat through, 30–60 seconds. Remove vegetables to a plate and set aside.

Sweet & Sour Sauce

In a small bowl, whisk together rice vinegar, granulated sugar, ketchup, tamari, and pineapple juice until sugar mostly dissolves.

Pour the sauce mixture into the skillet used for vegetables and bring to a gentle simmer over medium heat. In a separate small cup, mix 2 tsp cornstarch with 2 tbs cold water to form a smooth slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes, stirring, until sauce thickens and becomes glossy. Taste and adjust: if too tart add 1 tbs sugar; if too sweet add 1 tbs rice vinegar.

Assembly & Serve

Return the fried chicken or shrimp to the skillet with the vegetables. Pour the sweet-and-sour sauce over everything and gently toss to coat, taking care not to break the battered pieces. Warm together 1–2 minutes so the sauce clings.

Serve immediately over cooked rice. Garnish with sliced scallions and sesame seeds if using.