Keto Sweet and Sour Chicken
Going keto can obviously mean giving up a lot of fast food and takeout favorites, but that doesn’t mean you have to miss out entirely. With some time and creativity, you can recreate many of those meals to fit within your carb limits. That was the goal with this keto sweet and sour chicken recipe. Simple swaps for the breading and sauce cut out the carbs and sugar while keeping the flavor.
First up, frying the chicken. Cornstarch and flour are out, crushed pork rinds and almond flour are in! This combination will create a nice crispy coating that holds up well to the sauce for this keto sweet and sour chicken. As a side note, it’s also pretty good on its own if you’re just in the mood for some low carb chicken tenders or nuggets.
Of course, it’s not keto sweet and sour chicken until you add the sauce! The main source of carbs in a typical sweet and sour chicken recipe are sugar and ketchup. To replace the sugar, I use my current go-to granulated sweetener Lakanto. It measures the same as sugar in most recipes, and dissolves easily so that you end up with a nice smooth sauce. You can use the low carb sweetener of your choice.
For the ketchup, I like Alterna Sweets’ Low Carb Ketchup. It’s naturally sweetened with ertythritol, stevia, and no added sugar. Unlike some other “sugar free ketchup” options, it doesn’t taste bland or watered down. You can substitute your favorite keto-friendly ketchup. Other good brands include Primal Kitchen and G. Hughes. Any of them should work to bring the sauce together! Once it’s all done, serve this keto sweet and sour chicken up with a side of cauliflower rice and/or stirfried veggies!
Looking for more saucy keto chicken recipes? Try these Keto Buffalo Blue Cheese Chicken Wings!
Keto Sweet and Sour Chicken
- Cutting board
Sweet and Sour Sauce
- 1 tbsp oil olive or coconut
- 2 cloves garlic minced
- 1 green onion chopped
- 1 tsp fresh ginger minced
- 1/2 tsp crushed red pepper flakes
- 1 tbsp lime juice
- 1/4 cup low carb ketchup
- 1/4 cup unsweetened rice vinegar or ACV
- 2 tbsp soy sauce or liquid aminos
- 1 dash sriracha optional
- 1/4 cup granulated Lakanto Classic or other sweetener, to taste
- 1/4 tsp xanthan gum
- 2 tbsp water
Prep the Sauce
- Mix together the granulated sweetener and xanthan gum.
- Heat oil in a small saucepan over medium high heat. Add minced garlic, ginger, green onion, and red pepper flakes to oil. Saute until fragrant, about 1 minute.
- Add lime juice, vinegar, ketchup, sriracha, and soy sauce to pan. Stir to combine and bring to a simmer, about 2-3 minutes.
- Add sweetener/xanthan gum mixture to the sauce. Continue to simmer, stirring often, until sweetener is fully dissolved.
- Stir in water, adding more or less to achieve desired consistency. Remove from heat.
Prep the Chicken
- In a shallow dish, combine coconut flour, garlic powder, onion powder, salt, and pepper.
- Separately, combine the crushed pork rinds and almond flour.
- Prep the chicken pieces by coating with the coconut flour mixture, followed by the beaten egg, and finally the almond flour/pork rind mixture.
Fry the Chicken
- Heat frying oil in a skillet over medium high heat.
- Working in batches if needed, add chicken pieces to hot oil and fry until cooked through and golden brown, 2-3 minutes per side.
- Remove finished chicken to a baking rack or a dish lined with paper towels.
Add the Sauce
- Stir and reheat the sauce if needed (it can thicken/settle if too cool).
- Toss chicken pieces with sauce immediately before serving.
- Optional: Garnish with chopped green onion and/or sesame seeds.
Serve and Enjoy!
- This keto sweet and sour chicken is best when you add the sauce immediately before serving. For leftovers, I recommend storing and reheating the sauce and chicken separately.
- The chicken is best reheated in the oven or air fryer for a few minutes to maintain crispiness. The sauce can be reheated in the microwave or stovetop.
- You can also use boneless, skinless chicken thighs to make this keto sweet and sour chicken.