Sweet & Sour Chicken
Kestival Head Chef Liam really impressed the team with this dish and we're sure you will be too!
Makes 3 portions - each contains:
714 Calories / 9.3g Carbs / 71.2g Protein / 42.5g Fat / 5.1g Fibre
As with all UK labels, the carbs listed above are already net carbs. Do not subtract the fibre.
500g Chicken Breast
100g Pork Scratchings (Shop bought or make your own using this recipe here)
65g Truvia / Nat Via / Pure Via Sweetener
50g Grated Parmesan Cheese
50g Sesame Oil
50g Green Pepper
40g Lupin Flour
2 Tbsp Coconut Aminos (Soy Sauce Alternative)
2 tsp Chilli Powder
1.5 tsp Garlic Powder
0.5 tsp Salt
1 tsp Onion Powder
1.5tsp Xantham Gum
0.5tsp Black Pepper
Heat the Oven / Air Fryer to 200°C and line a try with baking parchment.
Put the pork scratchings into a food processor and blitz into a fine crumb. Pour into a medium sized bowl and the Parmesan, lupin, chili powder, garlic powder, onion powder, sea salt and pepper. Mix well and then set aside.
In a shallow bowl whisk the egg with 60ml water until fully combined. Chop the chicken breasts into 1- 1.5" pieces and set aside.
Dip a piece of chicken in the egg wash with one hand and then place into the breading bowl without touching the pork rinds. With the other hand, toss the chicken around in the pork rinds and then place on the baking sheet. Repeat for all the chicken pieces and spread them evenly around the baking sheet. Double dip the chicken in the egg wash and again in the breading until all the pork rinds have been used up.
Bake in the preheated oven for 18-20 minutes, until the chicken is cooked through and golden. While the chicken is in the oven, make the sauce.
Chop up an onion and a green pepper and heat a pan on medium high heat with half of the sesame oil. Fry the pepper and onion until they have softened and begun to brown a little bit.
In a medium sized mixing bowl whisk xanthan gum with the rest of the sesame oil. Pour in the apple cider vinegar, ketchup, water, sweetener, and soy sauce, and whisk well to combine. Pour into the hot pan with the pepper and onion and bring up to a simmer. Cook until thick, 1-2 minutes, then carefully mix in the baked chicken.
Serve hot over Cauliflower Fried Rice (recipe for the rice here)
- Don’t have a food processor? Place the pork rinds into a large bag and whack it with a rolling pin until all of the pork rinds have been completely crushed into fine crumbs.
- Be sure to use one hand only for the egg wash and the other hand only for the breading. If the pork rinds get wet, they will not stick to the chicken easily, and you’ll end up wasting a lot of pork rinds.
- Be gentle when mixing the chicken into the sauce because the crust from the chicken could fall off.