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Sweet and Sour Chicken {Paleo} | This Sweet & Sour Chicken is a absolutely divine. It's so good you won't even want dessert afterwards! Paleo, gluten-free, dairy-free, & naturally sweetened. | thenourishedfamily.com

Sweet and Sour Chicken {Paleo, Healthy}

This Sweet & Sour Chicken is absolutely divine. It's so good you won't even want dessert afterward! Paleo, gluten-free, dairy-free, & naturally sweetened. 

Course Main Dish
Cuisine Chinese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 5 people
Calories 509 kcal
Author Rashele Birmingham

Ingredients

Chicken

  • 1.5 pounds boneless, skinless chicken breasts cubed (or thighs)
  • 1/2 tsp Celtic sea salt or Himalayan salt
  • 1/4 tsp black pepper
  • 1 cup tapioca starch or arrowroot powder
  • 2 large eggs beaten
  • 2 Tbsp refined coconut oil or avocado oil

Sweet & Sour Sauce

  • 1/3 cup coconut sugar or brown sugar
  • 2/3 cup ketchup
  • 3/4 cup apple cider vinegar or white vinegar
  • 3 Tbsp coconut aminos or organic soy sauce
  • 2 tsp garlic powder
  • 1/2 tsp Celtic sea salt or Himalayan salt
  • 1 Tbsp arrowroot powder or cornstarch

Instructions

Chicken

  1. Preheat oven to 350 degrees F. 

  2. Cube chicken, season with salt & pepper. Heat large skillet over medium heat, add coconut oil to skillet.  

  3. Toss chicken in cornstarch. Dip in beaten eggs. 

  4. Lightly fry chicken in coconut oil until browned (about 2-3 minutes) and then flip chicken and repeat until other side is browned (about 2-3 minutes). 

  5. Transfer chicken to large baking dish (I prefer my large stone pan). 

  6. Pour 1/2 of sauce over chicken and stir to coat. Reserve the other 1/2 of sauce as a dipping sauce for the meal. 

  7. Bake at 350 degrees Farenheight for 20 minutes. 

Sauce

  1. Mix all ingredients except arrowroot powder in small saucepan. 

  2. Pour 1/2 of sauce over chicken as described. 

  3. For the remaining 1/2 of sauce, begin to heat over medium heat. 

  4. Add arrowroot powder while the sauce is still cold and whisk to combine. 

  5. Cook over medium heat stirring frequently until the sauce begins to thicken. Then turn off heat, cover, & save as a dipping sauce for the meal. 

Recipe Notes

  1. Our family prefers boneless, skinless organic chicken thighs in the recipe.
  2. Coconut sugar has a low glycemic index but you may substitute sucanot or brown sugar if you need to.
  3. Coconut amino's are soy-free. If you would prefer soy sauce find one that is organic and non-GMO.
  4. Serve over cauliflower rice for Paleo version
  5. Our family likes to eat organic, arsenic free rice from Lundberg that has been preferably sprouted and/or soaked prior to cooking.