Sweet and Sour Chicken
- Beth-Alison Berggren
- May 14, 2021
- 1 min read

This isn't sweet and sour chicken like from a Chinese restaurant. I was just wanting something sweet and tangy and this hit the spot.
Sweet & Sour Chicken
8 Bone in, Skin on Thighs
2 large eggs
1 cup coconut flour
1 tsp garlic salt
garlic pepper to taste
vegetable oil such as grapeseed or avocado
1 cup monkfruit
1 cup white vinegar
3/4 cup ketchup
2 tablespoons soy sauce
Put the coconut flour, salt and pepper in a large Ziploc bag. Beat the eggs an put in a shallow dish. One thigh at a time, dip the thigh through the egg mixture and then drop into the plastic bag, shut the bag and shake to cover.
Heat the oil in the pan, it is very important not to put the chicken into the pan until the oil is nice and hot and the chicken sizzles right away. Don't use too much oil, you want enough that the chicken doesn't stick but you aren't deep frying the chicken. Place skin side down first. Let brown then turn. No need to worry about how done the chicken is as it will finish cooking in the oven.
Preheat your oven to 375°.
Mix the monkfruit, vinegar, ketchup, and soy sauce till well blended.
Place the browned chicken in a Pyrex type pan (sprayed so the chicken doesn't stick). Pour the sauce mixture evenly across the chicken. Bake uncovered for 20 - 25 minutes or until the internal temp on the chicken is 140°. Once you remove the chicken from the pan, pour any remaining sauce into a gravy boat and serve along with the chicken.
Monk fruit is new to me as a sweetener. I’m going to try it as an alt for sugar. In my English muffin recipe