This Baked Keto Sweet And Sour Chicken is perfect when you're craving Chinese food but don't want to ruin your diet! There's no reason to order take-out when you can make something just as delicious at home - but without all the carbs, grains, and gluten!
Cut the chicken into cubes. Pat the chicken dry with a paper towel, if needed, and season with salt and pepper. Set aside.
Add the pork rinds to the bowl of a food processor and process until very finely crushed. Depending on the size of your food processor you might need to process them in batches. Alternatively, place the pork rinds in a large resealable baggie. Seal, removing as much air as possible, and crush with a rolling pin or mallet until very finely ground. Set aside.
Add the ½ Cup of blanched almond flour to the pork rinds, along with 1 teaspoon of sea salt and ¼ teaspoon pepper and mix well. Add the chicken pieces to the baggie and coat the chicken evenly with the pork rind/flour mixture.
Whisk together the eggs in a large shallow bowl. Then, heat ¼ Cup of avocado oil over medium heat in a large skillet.
Once the oil is hot, dredge the chicken in the eggs and place in the hot oil in a single layer. Do not overcrowd the pan and cook in batches if needed. Add more avocado oil if it starts to run low.
Cook the chicken for 1 to 2 minutes per side, or until nicely browned but not cooked through. Once browned, place chicken in a single layer in a 9 x 13 inch baking dish and repeat with remaining chicken.
Pour the sweet and sour sauce over chicken. Stir to combine.
Bake for 1 hour stirring every 20 minutes.
Serve over cauliflower rice and garnish with green onions if desired.
Keto Sweet And Sour Sauce:
Place all the sauce ingredients in a large bowl and mix to combine. If using an erythritol-based sweetener, add all ingredients to a medium saucepan and heat over medium heat. Bring to boil and stir until sugar is dissolved.
Do not skip the pork rinds and only use almond flour. If you use only almond flour the chicken will not be crispy.
Be sure not to overcrowd the pan when browning the chicken or it will not get crispy.
The oil is only good for two batches. If you need to use another batch, allow the oil to get hot before using it.
For the sweetener, any keto sweetener will work. I prefer xylitol, an allulose/monk fruit blend, or pure allulose. If using pure allulose, you'll need to add an extra tablespoon or two because it's not as sweet as other sweeteners. Erythritol-based sweeteners don’t dissolve as well as other sweeteners. So if you using erythritol, make sure it’s powdered.
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