Paleo Sweet and Sour Chicken. (Gluten/Grain/Dairy/Soy Free)

by Brittany on October 11, 2013

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 I just love love LOVE chinese food. Sweet N’ Sour chicken is one of my  all time faves. In this recipe I tried to keep things simple by keeping the batter  the same as in my Asian Style Lemon Chicken Recipe. So technically if you wanted you could make a double batch of the chicken and two different sauces with  ease.

I’ve been studying the dishes over at PF Changs..and duplicating them as close as possible.. except with less salt. As the sodium levels in their food  kind of kill me (and thats saying a LOT as I dump salt on everything).  So with that said.. here is a crazy delicious healthier version that I’m super excited about. I would serve this to anyone..knowing for a fact they would have no clue the dish is paleo or gluten free.

Paleo Sweet and Sour Chicken.


  • 2 Tbsp Oil
  • 1.5 pounds of Chicken Thighs, chopped into bite size pieces


  • 2  Large Eggs
  • 1 Cup Arrowroot or Tapioca
  • 1/4 Cup Coconut Aminos (Or Liquid Aminos or GF soy sauce)


  • 1/2 Cup Tapioca Flour
  • 1/2 Tbsp  Coconut Flour
  • 1 Tbsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Pepper


  • 2- 8 oz Pineapple Chunks (optional)
  • 1/2 Cup Pineapple Juice
  • 3 Tbsp White Vinegar
  • 3 Tbsp Ketchup
  • 1/2 tsp Salt
  • 2-3.5 Tbsp Coconut Palm Sugar
  • 1 tsp fresh grated Ginger
  • 1 tsp Starch (Tapioca or arrowroot)
  1. In a small bowl mix all the ingredients for the batter.
  2. In a separate bowl mix together ingredients for the coating.
  3. Drop chicken pieces in the batter and then dredge in the coating.
  4. Meanwhile heat up a skillet over medium-low heat with 2 T of oil.
  5. Cook chicken until no longer pink in the middle- turning minimally so that the coating stays on really well. (once fully cooked it will stick on fabulously)
  6. In a separate sauce pan combine all the sauce ingredients. Simmer until sauce is heated through and has thickened slightly. Add it to the breaded chicken and then serve.


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{ 10 comments… read them below or add one }

Chantal October 11, 2013 at 10:01 pm

Looks delicious!
What kind of veggies do you serve with this? I'd love to know.


Melva October 12, 2013 at 3:54 pm

Looks fabulous! I love sweet and sour chicken! What are you serving this on?


Pat Baker October 12, 2013 at 10:13 pm

What do you have the chicken on top of??


Tina October 12, 2013 at 11:42 pm

I made this for dinner tonight and the family gobbled it all up. I made cauliflower rice and steamed broccoli to go along with this and it was sooo delicious!!


Shawna Harrold October 16, 2013 at 4:39 am

Any suggestions on what could be substituted for the pineapple juice? I have a slight allergy to it (makes my throat itch), but would love to make this recipe. I have yet to find a really good healthy sweet/sour chicken alternative.


Lesley Crittenden October 30, 2013 at 12:58 am

We have a Tapioca allergy. Any other flour replacements or suggestions?


Brittany October 30, 2013 at 9:55 am

Potato starch or arrowroot starch ( or even corn starch) would all work!


stephanie October 30, 2013 at 10:23 am

Just wanted to share this....I did not have a few ingredients to duplicate this recipe exactly, so I used what I had & my super picky eater said it was BETTER that PF Changs. SUPER SCORE! Thanks Brittany. This is what I did:
Omitted the coating/batter: I was too lazy & short on time.
Didn't have pineapple juice or coconut palm sugar. I also doubled the sauce, since we like things saucy. So.....
1 (8oz) can pineapple in natural juice (pureed in blender till smooth)
2 T honey
6 T ketchup
6 T vinegar
1/2 t salt
2 t fresh ginger (microplained)

I popped everything into a pot & brought it to a boil, then turned off the heat to let it cool. Since the pureed pineapple added a nice thickness, I didn't add the starch & it was nice & thick without. If you can't have starch , this would work for you. You could easily half the above or make it all & freeze half. I have to feed 3 hungry boys...... enough said! The kids didn't miss the batter at all.


Cristina November 2, 2013 at 1:52 pm

OMG THIS IS AMAZING!!! It tastes just like our favorite Chinese place were we used to get takeout, my kids loved it! I did make one small change and used tomato paste because I did not have ketchup so I also added 1 TBSP of honey since the tomato paste is tart. I baked up some chicken breast, sliced it and let the kids dip it in this sauce. This is going to be my go to from now on! The sauce thickens nicely in the pot and the fresh ginger gives it an authentic taste. Thank you for this amazing recipe!


Carmen November 3, 2013 at 11:16 pm

I don't usually leave comments, but I made this for dinner tonight and YUM! Served it on riced cauliflower with broccoli on the side. Thanks for a great recipe!


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