Sweet and Sour Chicken by melc

Source: http://brittanyangell.com/paleo-sweet-n-sour-chicken-glutengraindairysoy-free/?utm_source=feedburner&utm_medium=email&utm_campai


2 Tbsp Oil 1.5 pounds of Chicken Thighs, chopped into bite size pieces Batter 2 Large Eggs 1 Cup Arrowroot or Tapioca 1/4 Cup Coconut Aminos (Or Liquid Aminos or GF soy sauce) Coating 1/2 Cup Tapioca Flour 1/2 Tbsp Coconut Flour 1 Tbsp Garlic Powder 1 tsp Salt 1 tsp Pepper Sauce 2- 8 oz Pineapple Chunks (optional) 1/2 Cup Pineapple Juice 3 Tbsp White Vinegar 3 Tbsp Ketchup 1/2 tsp Salt 2-3.5 Tbsp Coconut Palm Sugar 1 tsp fresh grated Ginger 1 tsp Starch (Tapioca or arrowroot)


In a small bowl mix all the ingredients for the batter.
In a separate bowl mix together ingredients for the coating.
Drop chicken pieces in the batter and then dredge in the coating.
Meanwhile heat up a skillet over medium-low heat with 2 T of oil.
Cook chicken until no longer pink in the middle- turning minimally so that the coating stays on really well. (once fully cooked it will stick on fabulously)
In a separate sauce pan combine all the sauce ingredients. Simmer until sauce is heated through and has thickened slightly. Add it to the breaded chicken and then serve.