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Paleo Sweet and Sour Chicken - Gluten-Free Chinese food recipe from the book Paleo Takeout: Restaurant Favorites Without the Junk - DontMesswithMama.com
Gluten-Free, Paleo Sweet and Sour Chicken
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Try this mouth-watering Paleo Sweet and Sour Chicken - a gluten-free alternative to your favorite Chinese restaurant made with real food ingredients.

Course: Main Course
Cuisine: Chinese
Keyword: paleo chicken recipe, sweet and sour sauce
Servings: 4 servings
Calories: 436 kcal
Author: Don't Mess With Mama
  • 1 tbsp arrowroot starch
  • 1 tbsp cold water
  • 1/2 tsp sesame seeds to garnish
  • 2 green onions sliced, to garnish
  1. In a saucepan, combine the sauce ingredients. Bring to a simmer over medium-low heat, then reduce the heat to low to gently simmer as you prepare the rest of the meal; stir occasionally.
  2. Preheat your oven to 250°F/120C. In a wok or skillet, warm the coconut oil over medium heat. Combine the tapioca starch, salt, and pepper, then toss the chicken pieces with the starch mixture. With your fingers, dip a starchy chicken piece in the beaten eggs, shake off the excess egg, and then add to the oil. Repeat until you have filled your skillet, being careful not to overcrowd the chicken pieces.

  3.  Fry the chicken until cooked through, flipping every 2 minutes, about 6 to 8 minutes per batch. As you finish each batch, place the cooked pieces on a plate lined with paper towels; put them in the oven to stay warm. You should be able to cook the chicken pieces in 3 or 4 batches, depending on the size of your skillet.
  4. Once the chicken is cooked through, finish the sauce. Taste the sauce and add more salt or pepper if needed. If the sauce is too dark and strong tasting, add a little chicken broth to thin it out. At this point, the sauce should be about as thick as tomato soup and should have a sharp but not overwhelming flavor.
  5. In a small bowl, stir together the arrowroot starch and cold water to create a slurry. Raise the sauce temperature to medium; once bubbling, add half of the slurry and stir until thickened, adding more slurry if needed. Remove from the heat.
  6. Toss the chicken pieces with the sauce, then garnish with sesame seeds and green onions. Serve over Steamed Rice or Cauliflower Rice.
Recipe Notes

Consider adding chunks of onion, bell pepper, or even pineapple to enhance the flavor of this dish. These ingredients should be added with the starch slurry in step 4.

This dish is equally delicious made with sliced pork loin or shrimp.

Nutrition Facts
Gluten-Free, Paleo Sweet and Sour Chicken
Amount Per Serving
Calories 436 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 224mg75%
Sodium 1446mg63%
Potassium 1043mg30%
Carbohydrates 25g8%
Sugar 14g16%
Protein 54g108%
Vitamin A 300IU6%
Vitamin C 7mg8%
Calcium 38mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.