SWEET AND SOUR CHICKEN

Sweet and Sour Chicken

INGREDIENTS

3 Chicken Breasts Cut into Chunks
3 Eggs Beaten
½ Cup Paleo Flour, I use Bob’s Redmill
½ Cup Arrowroot 

½ Teaspoon Himalayan Pink Salt
Avocado Oil for Frying

½ Cup Red Bell Peppers Chopped

1 Cup Pineapple Chunks

1 Cup Coconut Sugar

½ Cup Apple Cider Vinegar

1/3 Cup Ketchup No-Sugar Added

2 Tablespoons Coconut Aminos

2 Garlic Cloves Minced

Cilantro and Sliced Green Onions for Garnish

ASSEMBLY

1. Add the flour, arrowroot, and Himalayan pink salt to a large ziplock baggie.  Close the baggie and mix the ingredients together by shaking the baggie. 
2. Add the chicken to the baggie.  Close the baggie and shake until all of the chicken is evenly coated with the flour mixture.  Set aside.
3. In a medium sized skillet, add the avocado oil until it’s about ¼” deep.  Start heating the oil on medium high heat. 
4. In a small saucepan add coconut sugar, apple cider vinegar, ketchup, coconut aminos, and garlic cloves. Whisk until fully combined.
5. Cook the sauce on low and simmer while frying the chicken.
6. Preheat the oven to 325F.
7. Whisk together the 3 eggs in a medium sized bowl. 
8. Working in batches, add the chicken to the eggs and evenly coat.
9. Once the AVO is very hot, you can start frying the chicken.
10. Transfer the chicken to the skillet and pan-fry on both sides until golden brown. 
11. When the chicken is golden brown, transfer it to a large baking dish.
12. Sprinkle the red peppers and pineapple over the chicken. 
13. Evenly Pour ¾ of the sauce over the chicken and bake for 60 minutes.
14. After 45 minutes of baking, pour the remaining sauce over the chicken and stir.  Cook for the remaining 15 minutes.
15. Plate the chicken and top with cilantro and green onions. 
16. ENJOY!