Keto Sweet and Sour Chicken
Transform your favorite takeout dish into a guilt-free indulgence with this Keto Sweet and Sour Chicken recipe! Perfectly crisp chicken bites are coated in a crunchy pork rind crust and tossed in a tangy sweet-and-sour sauce made with sugar-free ketchup, keto-friendly sweetener, and a touch of xanthan gum for a luscious thickness. Tossed with colorful stir-fried bell peppers and zucchini, this dish delivers bold flavors and vibrant textures while keeping carbs to a minimum. Ready in under 45 minutes, this low-carb alternative to traditional sweet and sour chicken is ideal for busy weeknights or a flavorful family meal. Serve on its own or over a bed of cauliflower rice for a complete keto experience that's sure to impress!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 1 cup Pork rinds (crushed into crumbs)
- 2 large Eggs
- 0.25 cup Avocado oil (or other high-heat oil)
- 0.25 cup Sugar-free ketchup
- 2 tbsp Rice vinegar (or apple cider vinegar)
- 1 tbsp Soy sauce (or coconut aminos for gluten-free)
- 2 tbsp Powdered erythritol (or other keto-friendly sweetener)
- 1 clove Garlic (minced)
- 0.25 tsp Xanthan gum
- 1 cup Bell peppers (red and green, chopped)
- 1 cup Zucchini (chopped)
- 2 stalks Green onions (sliced for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and season with salt, black pepper, and garlic powder.
Set up a breading station with one bowl containing crushed pork rinds and another bowl containing the beaten eggs.
Dip each chicken piece into the egg wash, then coat with the pork rind crumbs. Set aside on a plate.
Heat avocado oil in a large skillet over medium-high heat. Fry the breaded chicken pieces in batches until golden brown and fully cooked, about 3-4 minutes per side. Remove from the skillet and set aside.
In a small saucepan over medium heat, combine sugar-free ketchup, rice vinegar, soy sauce, powdered erythritol, and minced garlic. Stir and simmer for 2-3 minutes.
Sprinkle xanthan gum into the sauce while whisking continuously to thicken. Cook for another minute, then remove from heat.
In the same skillet used for the chicken (wipe out excess oil if necessary), add the chopped bell peppers and zucchini. Stir-fry for 3-4 minutes until tender-crisp.
Return the cooked chicken to the skillet with the vegetables, then pour the sweet and sour sauce over the mixture. Toss to coat evenly.
Cook for 2-3 additional minutes to heat through and meld flavors.
Serve hot, garnished with sliced green onions, and enjoy! Optionally, pair with cauliflower rice for a complete keto meal.
Nutrition Facts
Calories |
2828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 10130 mg | 440% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.6 g | ||
| Protein | 282.3 g | 565% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 369 mg | 28% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3349 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
