Paleo Sweet and Sour Chicken
Paleo sweet and sour chicken aka healthy Chinese food without MSG, high fructose corn syrup, vegetable oils or GMOs!
Ingredients
- 1 large chicken breast cut into pieces
- 1/2 cup tapioca flour
- 2 tbsp pastured lard or expeller-pressed coconut oil – it has no coconut flavor
Sauce
- 2 tbsp coconut sugar
- 4 tbsp apple cider vinegar use less for a less sour taste
- 2 tbsp ketchup
- 1 tbsp coconut aminos
- 2-3 garlic cloves minced (you can use more or less, I love garlic)
Instructions
- Heat the oil over medium to medium-high heat.
- Dredge the chicken in tapioca flour you don’t need an egg, it just needs to be wet. You can dip the chicken in water, the tapioca flour will adhere.
- Add the chicken to the oil and fry on each side until cooked and crispy.
- While the chicken frying, add all the sauce ingredients to a separate pan.
- Cook over medium-low heat, stirring occasionally.
- Let it thicken.
- In the end, add the garlic.
- Once both the chicken and sauce are done toss together.
Notes
Serve over white rice (find out why it’s healthy and a paleo approved safe starch here) or cauliflower rice.
- When you cut up your chicken breast, err on the smaller size of “bite-sized.” You don't want big chunks as the coating will add some volume to the meat.
- To stretch this dish a bit without having to add more mat, I like to sauté some peppers and onions or spring onions for about 4 to 5 minutes. You can do that before or after frying the chicken. Add it to the sweet and sour sauce along with the chicken and combine everything.
- Make sure your ketchup is paleo-approved. You can make it at home using this simple recipe.
Nutrition
Calories: 847kcalCarbohydrates: 88gProtein: 48gFat: 33gSaturated Fat: 24gCholesterol: 144mgSodium: 962mgPotassium: 986mgSugar: 23gVitamin A: 245IUVitamin C: 6mgCalcium: 22mgIron: 1.6mg
Tried this recipe?Let us know how it was!