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This Crispy Gluten-Free Hoisin Chicken is the ultimate better-than-takeout dinner. Tender chicken thighs are coated in a light gluten-free batter, double fried until golden and crunchy, then tossed in a rich hoisin sauce made with gluten-free soy sauce, garlic, ginger, and a touch of sweetness. The result is crispy chicken that stays crunchy under a glossy sauce—no soggy breading here. Serve it over rice for a satisfying gluten-free meal the whole family will love.
Crispy Gluten-Free Hoisin Chicken
Servings
4
servingsPrep time
20
minutesCooking time
25
minutesCalories
445
kcalCrispy, double-fried gluten-free hoisin chicken tossed in a thick, savory-sweet sauce and served over rice. Better than takeout and completely gluten free.
Ingredients
- Chicken
1 lb chicken thighs, cut into bite-size pieces
¼ cup gluten-free flour
¼ cup cornstarch
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ cup water
- For Frying
Avocado oil (or other high-heat oil), enough for deep frying
- Hoisin Sauce
⅓ cup gluten-free soy sauce, tamari, or liquid aminos
⅓ cup gluten-free hoisin sauce
1–2 garlic cloves, minced
1 tsp fresh minced ginger or ginger paste/powder
1 Tbsp rice wine vinegar
2 Tbsp sugar, honey, or preferred sweetener
½ cup water
- For Serving
Cooked rice
Directions
- Prepare the Chicken Batter
- In a large bowl, whisk together gluten-free flour, cornstarch, garlic powder, salt, and pepper.
- Add water and mix until a smooth batter forms.
- Add chicken pieces and toss to coat well. Set aside while you prepare the oil and sauce.
- Heat the Oil
- Fill a wok or deep pan halfway with avocado oil.
- Heat oil to 350°F (175°C).
- Make the Sauce
- In a small bowl, combine gluten-free soy sauce, hoisin sauce, minced garlic, ginger, rice wine vinegar, sweetener, and water. Stir well and set aside.
- First Fry
- Fry chicken in batches (don’t overcrowd) for 4–5 minutes, until lightly golden and cooked through.
- Remove and drain on paper towels.
- Second Fry (for extra crispiness)
- Fry the chicken a second time for 2–3 minutes, until deeply golden and very crispy.
- Drain again on paper towels.
- Thicken the Sauce
- Pour the sauce mixture into a large pan and bring to a boil.
- Continue boiling, stirring occasionally, until the sauce reduces and thickens to a glossy consistency.
- Combine
- Add the crispy chicken to the thickened sauce and toss until every piece is coated.
- Serve
- Serve hot over rice. Spoon extra sauce on top if you’re feeling generous (highly recommended).
Notes
- Gluten Free Sami Tips
Double frying = restaurant-level crunch ✨
This also works great with cauliflower for a GF veggie version
Leftovers stay crispy if reheated in the air fryer
