This Easy Keto Sweet and Sour Chicken is perfect for when you're craving an Asian-inspired meal! It's gluten-free, sugar-free, and low-carb! It features a keto-friendly combo of crispy chicken and colorful veggies that will fulfill your cravings for Chinese food.
This recipe for Keto Sweet and Sour Chicken is sponsored by Biochem. Thank you for supporting the brands that make Cast Iron Keto recipes and our mission possible.
Jump to:
- Preparation and cooking overview
- Chef's note
- Why is Whey protein important in breading?
- 🍲 Ingredients for this keto sweet and sour chicken recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Sweet and Sour Chicken: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto sweet and sour chicken?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing this keto sweet and sour chicken recipe takes only 30 minutes. Coat the chicken in a magical combo of Biochem Whey Protein Isolate + Joint, eggs, and a pinch of salt. Fry it up until it's golden and crispy. Stir-fry bell peppers and onions, whip up the keto sweet and sour sauce and let it work its tangy wonders.
Chef's note
Feel free to experiment with different veggies in the stir-fry to add your personal touch. Add a dash of hot sauce or sprinkle some red pepper flakes to the sauce for a spicier kick.
For more inspiration check out our Chicken recipe.
Why is Whey protein important in breading?
Whey protein serves as an excellent "flour" for coating chicken, resulting in a wonderfully crunchy and golden texture. It enables thorough cooking without the breading burning, unlike almond flour or pork rinds. If you can't find Biochem Whey Protein Isolate you can use plain whey protein as breading to get authentic crunch!
🍲 Ingredients for this keto sweet and sour chicken recipe
To make this delicious Chinese dish, you will need the following simple ingredients:
Fried chicken
Stir fry
Keto sweet and sour sauce
Ingredient substitutions
Note: Don't substitute avocado oil with coconut or olive oil. Coconut oil will give a greasy result, while olive oil doesn't have a sustainable high-smoke point.
Additional ingredients
Want to add some extra twist to your stir-fry chicken? Here are some optional ingredients to look for!
Cooking tools required
To make this low-carb sweet and sour chicken, you will need the following tools:
Tool substitutes list
How to make Sweet and Sour Chicken: step-by-step guide
Cooking methods
Preparation steps
- Cut the chicken breast or thighs into 2-inch cubes or bite-sized pieces.
- In a small bowl, beat the eggs with unsweetened almond milk (or regular coconut milk).
- In another bowl, combine the Biochem Whey Protein Isolate and sea salt.
- Cut the red bell pepper, green bell pepper, and yellow onion into 1-inch chunks. Then, mince the garlic cloves.
Cooking instructions
Stir-fry chicken
- Heat about 2 inches of oil in a 10" cast-iron skillet over medium heat. The oil should be 350° F (175 °C).
- Once the skillet is hot, dip the cubed chicken pieces one by one into the egg mixture and then into the Whey mixture.
- Immediately drop the breaded chicken into the oil and fry for 3-4 minutes per side until golden brown – fry in batches making sure not to overcrowd the skillet.
- Once the chicken is fried, transfer it to a paper towel-lined plate to absorb the excess oil.
Sweet and sour sauce
- Prepare the sauce ingredients in a mixing bowl; combine the granulated erythritol, brown erythritol, distilled vinegar, unsweetened ketchup, tamari, and minced garlic.
- Drain all but 1 tablespoon of the oil from the pan where you stir-fried chicken and place back over medium heat.
- Add the bell peppers and onion to the skillet and fry for 5 minutes.
- Pour in the sauce and bring to a simmer, stirring frequently. The sauce should begin to thicken.
- Once it is thick, add the chicken pieces back to the skillet to heat through, about 2 minutes.
- Serve hot, and enjoy!
Chef's pro tip
Avoid overcrowding the skillet during frying to achieve crispy and evenly cooked chicken. Fry the chicken in batches, leaving sufficient space between the pieces for proper oil circulation. This ensures a golden-brown and crispy texture. If your sauce requires thickening, add a small amount of xanthan gum.
What to serve with keto sweet and sour chicken?
How to make it healthier?
Time-saving tips
Double the recipe: Make a larger batch to save time when you want to have a delicious meal on a busy day! You can enjoy this dish for another meal or freeze portions for future use.
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
You can store the cooked chicken in an airtight container in the refrigerator for 3-4 days and freeze the leftovers in freezer-safe containers for 2-3 months. Before freezing, ensure the food has cooled completely to preserve its quality.
Reheating best practices
Recipe wrap-up and conclusion
This delicious Keto Sweet and Sour Chicken recipe combines tender chicken pieces, colorful vegetables, and a flavorful sauce. It's a fantastic way to enjoy a comforting meal without compromising your dietary goals!
So, go ahead and give this recipe a try. Enjoy the satisfaction of mastering a keto-friendly dish that will impress you and your loved ones. Happy cooking!
Make some more of your favorite takeout classics keto-friendly:
Frequently asked questions
📖 Recipe
Keto Sweet and Sour Chicken
Ingredients
Fried chicken
- 1 ½ pound chicken breast or thighs cut into 2" cubes
- 2 tablespoons unsweetened almond regular or coconut milk
- 2 eggs
- 2 ounces Biochem Whey Protein Isolate
- ¼ teaspoon sea salt
- 2 cups avocado oil for frying
Stir fry
- 1 red bell pepper cut into 1" chunks
- 1 green bell pepper cut into 1" chunks
- ½ yellow onion cut into 1" chunks
Keto sweet and sour sauce
- ½ cup granulated erythritol
- ¼ cup brown erythritol
- ½ cup distilled vinegar
- ⅓ cup unsweetened ketchup
- 1 tablespoon tamari
- 2 cloves garlic minced
Instructions
Stir-fry chicken
- Heat about 2 inches of oil in a 10" cast-iron skillet over medium heat. The oil should be 350° F (175 °C).
- Once the skillet is hot, dip the cubed chicken pieces one by one into the egg mixture and then into the Whey mixture.
- Immediately drop the breaded chicken into the oil and fry for 3-4 minutes per side until golden brown – fry in batches making sure not to overcrowd the skillet.
- Once the chicken is fried, transfer it to a paper towel-lined plate to absorb the excess oil.
Sweet and sour sauce
- Prepare the sauce ingredients in a mixing bowl; combine the granulated erythritol, brown erythritol, distilled vinegar, unsweetened ketchup, tamari, and minced garlic.
- Drain all but 1 tablespoon of the oil from the pan where you stir-fried chicken and place back over medium heat.
- Add the bell peppers and onion to the skillet and fry for 5 minutes.
- Pour in the sauce and bring to a simmer, stirring frequently. The sauce should begin to thicken.
- Once it is thick, add the chicken pieces back to the skillet to heat through, about 2 minutes.
- Serve hot, and enjoy!
Sharon Day says
Looks great! Any reason pork could not be substituted for the chicken?
Alex Lester says
Nope, pork should be fine!
Andre says
I have a air fryer will that work for the recipe?
Alex Lester says
Hi Andre, I'm not sure as I haven't tested this recipe with an air fryer.
Katie+S. says
Super yummy! I made the breading with pork rinds and almond flour as that's what we had on hand. Monk fruit instead of Swerve. Again what we had on hand.
It was seriously delicious and totally hit the spot for that Chinese food craving!