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Sweet and Sour Chicken by



2 Tbsp Oil
1.5 pounds of Chicken Thighs, chopped into bite size pieces

2 Large Eggs
1 Cup Arrowroot or Tapioca
1/4 Cup Coconut Aminos (Or Liquid Aminos or GF soy sauce)

1/2 Cup Tapioca Flour
1/2 Tbsp Coconut Flour
1 Tbsp Garlic Powder
1 tsp Salt
1 tsp Pepper

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.

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