Crispy Gluten-Free Hoisin Chicken

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.

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• Gluten-free Hoisin Sauce
• Avocado Oil
• Gluten-Free Tamari
• Our favorite rice!

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Crispy Gluten-Free Hoisin Chicken

Crispy, double-fried gluten-free hoisin chicken tossed in a thick, savory-sweet sauce and served over rice. Better than takeout and completely gluten free.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese-inspired

Calories: 445

Ingredients Method Nutrition Notes

Ingredients

  

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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

Method

 

Prepare the Chicken Batter

1. In a large bowl, whisk together gluten-free flour, cornstarch, garlic powder, salt, and pepper.
2. Add water and mix until a smooth batter forms.
3. Add chicken pieces and toss to coat well. Set aside while you prepare the oil and sauce.

Heat the Oil

1. Fill a wok or deep pan halfway with avocado oil.
2. Heat oil to 350°F (175°C).

Make the Sauce

1. 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

1. Fry chicken in batches (don’t overcrowd) for 4–5 minutes, until lightly golden and cooked through.
2. Remove and drain on paper towels.
3. Second Fry (for extra crispiness)
4. Fry the chicken a second time for 2–3 minutes, until deeply golden and very crispy.
5. Drain again on paper towels.

Thicken the Sauce

1. Pour the sauce mixture into a large pan and bring to a boil.
2. Continue boiling, stirring occasionally, until the sauce reduces and thickens to a glossy consistency.

Combine

1. Add the crispy chicken to the thickened sauce and toss until every piece is coated.

Serve

1. Serve hot over rice. Spoon extra sauce on top if you’re feeling generous (highly recommended).

Nutrition

Calories: 445kcal

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

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