Keto Sweet and Sour Chicken

Low Carb Keto Sweet and Sour Chicken

5 from 2 reviews

This low carb version of the classic Chinese dish Sweet and Sour Chicken has just 2g net carbs per serving.



1 tablespoon coconut oil

1/2 green bell pepper, large diced

1/2 onion, large diced


1 1/2 pounds chicken thighs, fat trimmed and cut into bite sized pieces

2 eggs, beaten

2/3 cup oat fiber

1 cup coconut oil*

Sweet and Sour Sauce:

1/2 cup Swerve or equivalent granulated sweetener

1/2 cup unseasoned rice vinegar

1 tablespoon tomato paste

2 tablespoons coconut aminos or soy sauce

1/2 teaspoon salt

1/2 teaspoon xanthan gum


  1.  Heat 1 tablespoon coconut oil in a large skillet over High heat.  Add onions and green peppers and saute until just cooked but still crisp, 2 minutes.  Remove from the pan and set aside.
  2.   Add 1 cup coconut oil to the pan, lower the heat to Medium and preheat.
  3.   Set up a breading station: fill one bowl with beaten eggs, and another with oat fiber.  Take each piece of chicken and dredge it in the oat fiber.  Dip it in the egg and then dredge it in oat fiber again.  Set aside on a plate until you are ready to cook them.
  4.   Fry the chicken batches, until browned, turning once.  It should take about 1 minute per side.  Remove from the pan and drain the oil on paper towels.  Salt the pieces of chicken.
  5.   For the sweet and sour sauce: add sweetener, vinegar, tomato paste, coconut aminos or soy sauce and salt to a medium sized sauce pan and bring to a boil.  Sprinkle xanthan gum on top and whisk into the sauce.  Simmer until sauce has thickened, 1-2 minutes.
  6.   Serve with cauliflower rice.  Place rice in a bowl, top it with the veggies, then the chicken and then pour desired amount of sweet and sour sauce on top.  Serve immediately.


*For the nutritional info, I estimated the total amount of coconut oil absorbed in frying the chicken as 3 tablespoons.


Keywords: Low Carb Sweet and Sour Chicken, Keto Sweet and Sour Chicken, Sugar-Free Sweet and Sour Chicken