Sweet and Sour Chicken

Posted by Shannon 31/05/2017 0 Comment(s) Recipes,Paleo,

Sweet and Sour Chicken

Sweet and Sour Chicken is always a popular one in our house and never lasts long once I make it. 
I am not the tidiest of cooks but this meal takes it to a whole new level....mess factor of 10!!
It may create a bit of mess but it is worth it.....maybe prepare it the night it's the kids turn to clean up lol. 

Many would call this dish Paleo based on the ingredients however we haven't labelled it as such given the option to use Chicken Stock....but it is certainly a clean healthy alternative to other traditional Sweet and Sour Chicken meals.
 
 
What's in it? 

  • The Sauce
  • 1 Cup of Chicken Broth (Chicken Stock*)
  • 1/4 cup Apple Cider Vinegar
  • 3 Tblsp Honey
  • 2 Tblsp Tomato Paste
  • 1 Tblsp Coconut Aminos
  • 1/2 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Ginger
  • 1/4 tsp White Pepper

The Chicken

  • 1/4 cup Coconut Oil
  • 600gm -1kg Chicken Thighs cut into bite sie chunks (you can use chicken breast if you prefer but will need brineing to tenderise first)
  • 1/2 cup Arrowroot Starch
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 2-4 eggs (depends on how much chicken you are using)

Tell me how it's made?

  1. Preheat oven to 150C
  2. Combine all Sauce ingredients in a saucepan. Simmer over low heat, whisking occasionally while you prepare the chicken.
  3. Combine 1/2 cup arrowroot starch add 1tsp salt and white pepper in a bowl.
  4. Whisk eggs in another bowl.
  5. Heat oil in a large fry pan or wok.
  6. Lightly coat chicken pieces in starch mixture, shake excess off. 
  7. Dip each piece of chicken into egg mix, shake off excess egg and add to the oil. Repeat this process until you have filled the fry pan. Be careful not to over crowd your fry pan with chicken though. Cook until brown on one side and then turn. Don't over cook the chicken. Brown on both sides and then transfer to baking trays so the chicken can finish cooking in the oven.
  8. You may need to cook the chicken in a couple of batches.
  9. Once chicken is in the oven then finish off the sauce.
  10. If the sauce is too thick you can add a little more chicken stock if need be but it should look a bit like tomato soup at this point.
  11. Make a paste from 1 Tblsp Arrowroot starch with a little water and then add to sauce. Whisk over medium heat until the sauce begins to thicken. Once thickened you can remove from the heat.
  12. Remove chicken from the oven once cooked. Return chicken to Fry pan or Wok and stir in the sauce.

* I use homemade chicken broth in this recipe however you can use Chicken Stock. If you are using Chicken stock please use as natural a stock as you can find. Many add MSG but there are plenty available that don't.

* I use Chicken Thighs for this recipe as the meat stays super tender however you can use Chicken Breasts. If using Chicken breasts you will need to Brine the chicken for at least one hour to make the chicken tender.

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