Are you a fan of Chinese takeout, but feel guilty ever time that you indulge due to how unhealthy those meals are? Well, now you can take a healthier spin on the classic Chinese chicken recipe. I guarantee it will taste so much better!
- 2-3 pounds KOL Foods boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup coconut flour (substitute with potato or rice flour)
- 2 large eggs, beaten
- Coconut oil for frying
Sweet and sour sauce
- 15 oz jar of tomato sauce
- 1/2 cup apple cider vinegar
- 2 tablespoon raw coconut aminos (can substitute soy sauce)
- 1/2 teaspoon garlic powder
- 1/4 cup honey
How to make sweet and sour crispy chicken
Preheat oven to 325 degrees F. Line a baking tray with non stick paper or foil, or lightly oil it to prevent the chicken from sticking.
Combine all the sauce ingredients in a bowl and whisk gently; set aside.
Cut the chicken into one inch cubes and season with salt and pepper. Sir in coconut flour and gently toss until all the chicken is covered.
Put a small skillet on a medium heat, add the coconut oil for cooking.
Crack the eggs and whisk to make an egg wash, then dip each piece of cornstarch coconut flour covered chicken into the egg. Add chicken to the skillet and cook until golden brown. This will take no more than two or three minutes.
Once you have browned all the chicken, put it on the baking tray and cover with your sweet and sour sauce. Place into oven and bake until the sauce starts to thicken. This will take about 55 minutes. For the best results, turn the chicken every 15 minutes so they really absorb that sauce.
Serve immediately for the crispiest dish! If you need to reheat and serve later, reheat the chicken without covering it.