Sweet and Sour Chicken

Jul 18, 2026

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken breast or thighs, cut into bite-sized cubes

3/4 cup tapioca flour

2 large eggs, beaten

3-4 tablespoons avocado oil or olive oil (for pan-frying)

For the Sugar-Free Sweet & Sour Sauce:

1/2 cup granulated sugar-free sweetener (e.g., Monkfruit, Allulose, or date sugar)

1/3 cup rice vinegar or apple cider vinegar

1/3 cup sugar-free ketchup

2 tablespoons gluten-free tamari or coconut aminos

1 teaspoon garlic powder

1 tablespoon tapioca flour mixed with 1 tablespoon cold water (for thickening)

Instructions

Bread the Chicken: Place the cubed chicken in a large bowl. Add the tapioca and toss until the chicken is evenly coated. [1, 2]

Egg Wash: Dip the cornstarch-coated chicken pieces into the beaten eggs, letting any excess drip off.

Pan-Fry: Heat the cooking oil in a large skillet over medium-high heat. Add the chicken in a single layer (do not overcrowd the pan) and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.

Make the Sauce: In a small saucepan over medium heat, whisk together the sugar-free sweetener, vinegar, sugar-free ketchup, tamari, and garlic powder. Bring to a gentle simmer.

Thicken: Pour the cornstarch and water slurry into the saucepan. Whisk continuously for 1-2 minutes until the sauce thickens and turns sticky.

Combine: Toss the cooked chicken into the sauce until every piece is well coated. Serve immediately over cauliflower rice or regular steamed rice.

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