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Paleo Sweet and Sour Chicken

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Last Updated on December 7, 2020

Paleo Sweet and Sour Chicken | A Girl Worth Saving


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.  

Paleo Sweet and Sour Chicken | A Girl Worth Saving

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 | A Girl Worth Saving

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).

Paleo Sweet and Sour Chicken
Yield: 4

Sweet and Sour Chicken

Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Ingredients

Battered Chicken

  • 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

Sauce

  • 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

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!

Did you make this recipe?

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Jen

Thursday 3rd of July 2014

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.

Kelly Bejelly

Thursday 3rd of July 2014

Thank Jen! I'm so glad you love it!!

Debbie

Wednesday 15th of January 2014

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 :)

Kelly Bejelly

Wednesday 15th of January 2014

You could easily swap out the honey :) I just prefer maple syrup because it's less acidic. Truthfully Debbie, the pineapple flavors pulls it all together to give you the sweet and sour taste. You could try grapefruit maybe?

Debbie

Wednesday 15th of January 2014

*on

Erin Goldin

Thursday 26th of September 2013

Can you substitute the tapioca flour with coconut or almond flour? Thanks!

Kelly Bejelly

Thursday 26th of September 2013

I would substitute arrowroot instead. Coconut and Almond won't coat the same way :)

Anne - Mommy Has to Work

Wednesday 4th of September 2013

Wow, this looks amazing! Makes me hungry!

Shell Feis

Monday 2nd of September 2013

That sounds SO good! I am a huge fan of sweet & sour chicken.

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