Paleo Sweet & Sour Chicken {grain-free; refined-sugar-free}
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Sweet & Sour Chicken

Course Main Course
Author Kendra Benson

Ingredients

Chicken

Sweet & Sour Sauce

Instructions

  • Cut the peppers, onions, and chicken into bite-size pieces. Set aside. If using frozen pineapple, thaw and put it in a blender or food processor and puree until smooth. Set aside.
  • In a medium saucepan over medium-high heat, combine 3/4 cup of the water, honey, vinegar, pureed pineapple and juice, and ketchup. Bring to a boil and then turn off the heat.
  • In a separate small bowl, combine the 1/4 cup tapioca starch and the remaining 1/4 cup cold water and stir to combine. Slowly pour into the sauce, stirring until the mixture thickens. Set aside.
  • While the sauce is coming to a boil, in a large skillet, saute the peppers over medium heat until they are just slightly tender, but still crunchy. Remove and set aside.
  • In a large bowl, combine cassava flour, potato starch, arrowroot starch, salt, pepper, oil, and egg. Add the water 1/2 cup at a time and stir to fully mix the batter until smooth. It should be thick enough to coat the chicken, not thin and runny. You may not need all the water.
  • Add the chicken pieces to the batter in the bowl and stir to coat all the pieces.
  • In the same skillet you used for the veggies, heat 1" of coconut oil over medium-high heat (about 360°F if you want to be precise). Time to get messy. Using your fingers, add the coated chicken pieces (one at a time) and cook in small batches, making sure not to overcrowd the skillet. Cook about 4-5 minutes, turning turning once, until golden brown. Remove chicken from oil and drain on paper towels.
  • Combine cooked peppers, onions, and chicken in a large serving bowl or platter, and pour the warm sweet and sour sauce over the top, stirring slightly to coat all pieces.
  • Serve over white rice (this is not paleo) or riced cauliflower.

Make In Advance

  • To make this meal in advance, cook all the chicken as directed. Line a baking sheet with parchment paper and set the cooked chicken pieces in a single layer. Freeze until solid and then transfer to an air-tight bag and freeze up to 6 months. Alternately, refrigerate up to 1 week in an airtight container.
  • Cook the sauce as directed. Store the sauce in a glass jar in the fridge until ready to use, do not pour over chicken until ready to eat. To reheat the sauce, microwave on high for about 1 minute and stir to combine (it might separate a little), or heat in a saucepan over medium heat until not quite boiling. Whisk to keep smooth.

To reheat:

  • (from frozen) Preheat oven to 425°F, place on a parchment- or foil-lined baking sheet, and bake for 12-14 minutes, flipping halfway through..
  • (from thawed) Preheat oven to 400°F, place on a parchment- or foil-lined baking sheet, and bake for 8-10 minutes, flipping halfway through.