My husband found a recipe for sweet and sour chicken on his Facebook feed so we decided to give it a try. I had to leave out/ change some of the ingredients to suit my intolerance but the end result was delicious. The original recipe is by ‘The domestic man’ and can be found here.
1 stock pot ( or 1 cup of chicken stock)
1/4 cider vinegar
3 tbsp agave nectar
2 tbsp tomato puree
1 tbsp dark soy sauce (** ensure its paleo friendly/ gluten-free)
1 tsp garlic powder
1 tbsp grated ginger
1/4 black pepper
4 chicken breasts diced
1/2 cup arrowroot powder
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 spring onions, finely chopped
olive oil (or coconut oil)
2 courgettes, shredded with a Julienne peeler
The easiest way to do this recipe is to start by making and cooking all the battered chicken, transfer them to the oven to keep warm then make the sauce last.
If you have an old style chip pan (Like a sauce pan, with a basket to fry in), use this, otherwise you can use a frying pan with oil about 2 inches deep. Just be careful as the oil gets really hot and can spit at you. If using a frying pan, you may need to top up the oil half way through and do the chicken in 2-3 batches.
When transferring the chicken to the oven, I used a cooling rack, placed on top of a baking tray.
If you decide to serve courgettes with this dish, they are best cooked using a steamer. Boil your water as soon as you start making your sauce, then place in the steamer containing the courgettes about 2 minutes before serving. Place the lid on to keep in the heat. The courgettes should be hot throughout but not soggy. Before plating up you can tip the courgettes onto a piece of kitchen roll to absorb any excess water.
**The method below will give instructions based on using a frying pan (as this is how I did it).
Heat your pan until it’s really hot then once it reaches temperature, turn it down slightly. While you wait for the pan to heat, make your battered chicken.
To batter the chicken, start by putting the arrowroot powder into a bowl and mix in the garlic powder, black pepper, and paprika. In a separate bowl, place two eggs and beat them till the whites and yolks have combined. Take a piece of chicken, dip into the arrowroot mix until completely coated, then dip into the egg until coated. Place the completed chicken onto a plate ready to fry.
Pre heat the oven (160′)
Once all the chicken has been coated, fry them – you may need to do this in 2-3 batches, depending on the size of your pan.
Fry the chicken on each side for about 2-3 minutes, once one side is browned turn it over. Keep turning the chicken every few minutes to keep it from burning.
After approx 8 minutes, transfer the cooked chicken to the wire rack/baking tray and place in the oven to keep warm. Move on to the next batch.
Note: To check the chicken is cooked thoroughly, take a piece of chicken from the pan and cut it open. If it’s slightly pink in the middle, continue to cook a little longer.
When all of the chicken is cooked and in the oven, start making your sauce. If you want to eat these with shredded courgette, start boiling your water now.
Place all of your ‘sauce’ ingredients into a saucepan and heat until it bubbles. Once it starts bubbling, turn down to simmer, until the sauce starts to thicken. Taste the sauce throughout to see if it’s too strong. If you feel it’s too strong, add a little water, but not too much as it will make it watery. (If you want, you can add a little more ginger/ seasoning depending on your taste). It should only take about 5-8 minutes for the sauce to cook.
Once its cooked, take the chicken out the oven and toss in the sauce and sprinkle in some of the spring onions.
Serve with shredded courgettes on the side and sprinkle over the rest of the spring onion.