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.
Preheat oven to 350 degrees F.
Cube chicken, season with salt & pepper. Heat large skillet over medium heat, add coconut oil to skillet.
Toss chicken in cornstarch. Dip in beaten eggs.
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).
Transfer chicken to large baking dish (I prefer my large stone pan).
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.
Bake at 350 degrees Farenheight for 20 minutes.
Mix all ingredients except arrowroot powder in small saucepan.
Pour 1/2 of sauce over chicken as described.
For the remaining 1/2 of sauce, begin to heat over medium heat.
Add arrowroot powder while the sauce is still cold and whisk to combine.
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.