Sweet and Sour Chicken
Ingredients
Sauce
-
1
cup
chicken broth
-
¼
cup
apple cider vinegar
-
3
tbsp
honey
-
2
tbsp
tomato paste
-
1
tbsp
tamari
-
½
tsp
sea salt
-
¼
tsp
garlic powder
-
¼
tsp
ground ginger
-
¼
tsp
white pepper
Chicken Nuggets
-
2
tbsp
coconut oil
-
¼
cup
tapioca or arrowroot starch
-
1
tsp
sea salt
-
1
tsp
white pepper
-
2
lbs
boneless, skinless chicken breasts, cut into bite-sized chunks
-
2
large
eggs, beaten
Slurry and Garnish
-
1
tbsp
arrowroot starch
-
1
tbsp
cold water
-
½
tsp
toasted sesame seeds, to garnish
-
2
green onions
sliced, to garnish
Instructions
- Combine the sauce ingredients in a saucepan and simmer over medium-low heat.
- Preheat the oven to 250°F and warm the coconut oil in a wok or skillet over medium heat.
- Toss the chicken pieces with the tapioca starch, salt, and pepper, then dip in beaten eggs before frying.
- Fry the chicken in batches until cooked through, about 6 to 8 minutes per batch, and keep warm in the oven.
- Finish the sauce by adjusting seasoning and thicken it with a slurry made from arrowroot starch and cold water.
- Toss the cooked chicken with the sauce and garnish with sesame seeds and green onions.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
600mg
Cholesterol
200mg
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