This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on December 7, 2020
This is my mother’s recipe made in Paleo Sweet and Sour Chicken 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.
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.
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 (just like in this keto sweet and sour chicken recipe) (just like in this keto sweet and sour chicken recipe).
- 1 lb of chicken breast or thighs, cut into roughly 1/2" x 1/2" pieces
- 1/4 cup tapioca flour
- 1/2 teaspoon sea salt
- 1 egg white
- coconut oil, for frying
- 1 small onion, diced
- 2 cloves garlic, diced
- 1 tablespoon coconut oil
- 3 tablespoon B Grade maple syrup
- 2 tablespoon apple cider vinegar
- 1 tablespoon coconut aminos
- 1 cup broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 green bell pepper, diced
- 2 medium roma tomatoes, diced
- 1 cup diced pineapple
- In a medium bowl add the diced chicken, egg white, tapioca flour and sea salt and mix until well combined.
- 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.
- 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.
- Remove from the pan and set on a paper towel to drain the oil. Repeat until all the chicken is done. Set aside.
- In a large pan add the coconut oil, diced onion and garlic.
- Saute until the onions are translucent and then add the broth, maple syrup, apple cider vinegar, coconut aminos and sea salt.
- Bring to a boil.
- Add in the battered chicken, pineapple, tomatoes and bell pepper.
- Mix to cover all the ingredients with the sauce, and allow to simmer for 10 minutes.
© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.