Paleo Sweet and Sour Chicken

Paleo Sweet and Sour Chicken
This is my mother’s recipe made Paleo and well, it’s pretty dang yummy if I have to admit it.  The first time I had this was at my  wedding.  Mr. Bejelly and I had a small backyard wedding and my mother catered it as our wedding  gift.   Most of the dishes that she made were ones I had eaten a million times - lumpia, fried rice, pancet – which honestly when you grow up eating the stuff, can get boring.
Paleo Sweet and Sour Chicken
But anyhow, after I had my first bite, to say I was disappointed that I didn’t have this growing up is an understatement.  The food at our wedding was devoured.  No joke, every time I see certain friends they always talk about it and I’ve been married for almost 10 years.  The sad thing is Mr. Bejelly didn’t even eat any food at our wedding and spent all of his time entertaining and getting drunk as a skunk.  Yeah, a memorable wedding night to say the least.  Anyhow, all of my ravings about this  recipe have fallen on deaf ears until today.  I’ve tried to recreate the recipe in the past and it always seems to come up duds because translating a recipe from “Kel, you put a dash of this and a little of that” is rocket science.

Paleo Sweet and Sour Chicken

I’m glad it finally came together because oh mama, it’s good.  It does take some work, though, but it’s so worth it.   One great thing about the recipe is that you can keep it simmering in the pan and the chicken never gets soggy.

5.0 from 2 reviews
Sweet and Sour Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Battered Chicken
  • 1 lb of chicken, cut into roughly ½" x ½" pieces
  • ¼ cup of tapioca flour
  • ½ tsp sea salt
  • 1 egg white
  • coconut oil for frying
Sauce
  • 1 small onion, diced
  • 2 cloves garlic, diced
  • 1 tbsp coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of coconut aminos
  • 1 cup of broth
  • ½ tsp sea salt
  • ¼ tsp of black pepper
  • ½ green bell pepper, diced
  • 2 medium roma tomatoes, diced
  • 1 cup of diced pineapple
Instructions
  1. In a medium bowl add the diced chicken, egg white, tapioca flour and sea salt and mix until well combined.
  2. Place the coconut oil in medium size pan and heat the oil to 350 degrees; drop the batter in and fry until golden brown - roughly 5 - 8 minutes.
  3. TIP - When you drop the chicken into the oil, it will stick to your pan. Scrape the bottom of the pan with a fork to loosen it after a minute.
  4. Remove from the pan and set on a paper towel to drain the oil. Repeat until all the chicken is done. Set aside.
  5. In a large pan add the coconut oil, diced onion and garlic.
  6. Saute until the onions are translucent and then add the broth, maple syrup, apple cider vinegar, coconut aminos and sea salt.
  7. Bring to a boil.
  8. Add in the battered chicken, pineapple, tomatoes and bell pepper.
  9. Mix to cover all the ingredients with the sauce, and allow to simmer for 10 minutes.
  10. Enjoy!

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Comments

  1. says

    Does the sweet and sour tasted like maple at all? I’m o GAPS and use honey and it tastes like honey, for sure! But part of the reason is because my daughter is allergic to pineapple. I think that would improve it :)

  2. Jen says

    This is delicious! Scratch that, my son says, it’s Deeeeeelicious!!!!!! I need some tips with the frying as I had coconut oil flying everywhere! I don’t attempt it very often. There is also a lot of sauce in the pan that’s liquid. Should I have boiled it more, or does it not change consistency?

    This was crazy good! I can’t wait for your cookbook.

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