KETO SWEET AND SOUR CHICKEN

Introduction

If you’ve ever craved that classic takeout sweet and sour chicken but didn’t want to wreck your low-carb goals, this Keto Sweet and Sour Chicken is going to blow your mind. It’s the perfect blend of crispy, juicy chicken tossed in a tangy, slightly sweet, and totally sugar-free sauce that’s 100% keto-approved. Whether you’re trying to curb cravings or just want a fun new weeknight dinner, this recipe delivers all the nostalgic flavors without the carb-heavy guilt. Bonus: it’s family-friendly and tastes even better than takeout.

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Why You’ll Love This Recipe

This recipe checks all the keto boxes—low in carbs, high in flavor, and loaded with satisfying protein. The sauce is made with keto-friendly ingredients that give you that bold sweet and sour flavor without added sugars. Plus, the chicken is lightly breaded in a low-carb coating that crisps up beautifully, giving you that fried texture without using flour or cornstarch. It’s a comfort food upgrade that won’t knock you out of ketosis.

My Personal Experience

I used to think sweet and sour chicken was a “no-go” on keto, and it was one of those meals I really missed. One night I got inspired to experiment in the kitchen, and after a few trial runs (and sauce stains all over my counter!), I finally nailed a version that made me do a little happy dance. It’s now in my regular meal rotation—and even the non-keto folks in my house ask for seconds. That’s when you know it’s a win.

Required Equipment

Skillet or Wok

You’ll want something heavy-bottomed that retains heat well. I’ve used both a wok and a deep skillet, and both work perfectly for stir-frying the chicken evenly and getting that gorgeous sear.

Mixing Bowls

I always keep a couple of different-sized mixing bowls nearby—one for coating the chicken and another for whisking up the sauce.

Tongs or Slotted Spoon

A good pair of tongs or a slotted spoon helps you turn the chicken easily while cooking and remove it without dragging too much oil or coating with it.

Whisk

Trust me, a whisk makes combining the sauce ingredients so much easier than a spoon. It helps the ingredients emulsify nicely, especially the vinegar and sweetener.

Ingredients & Substitutions

• 1 lb chicken breast, cut into bite-sized pieces
  Lean and protein-packed. You can also use boneless thighs for extra juiciness.
• 1/2 cup almond flour
  This forms the crispy coating. Crushed pork rinds or coconut flour also work, but coconut flour may give a slightly different texture.
• 2 tbsp coconut oil or avocado oil
  Great for frying; both have a high smoke point.
• 1/3 cup sugar-free ketchup
  Adds tomato tang and thickness to the sauce.
• 2 tbsp apple cider vinegar
  Gives that classic sour punch.
• 2 tbsp soy sauce or coconut aminos
  For umami depth. Coconut aminos are perfect if you’re soy-free.
• 3 tbsp keto-friendly sweetener (like erythritol or allulose)
  This is what brings the sweet!
• 1/2 tsp garlic powder
  Rounds out the flavor.
• 1/4 tsp ground ginger
  Optional but adds a nice zing.
• Optional: chopped green onions and sesame seeds for garnish
  They add color and a little crunch.

How to Make Keto Sweet and Sour Chicken

1. Prepare the chicken – Cut your chicken into bite-sized pieces and pat dry. This helps the coating stick better.
2. Coat the chicken – Toss the chicken in almond flour until evenly coated.
3. Heat the oil – Warm your skillet or wok over medium-high heat and add the oil.
4. Cook the chicken – Fry the coated chicken pieces until golden brown and cooked through, about 5–7 minutes. Remove and set aside.
5. Make the sauce – In a bowl, whisk together the ketchup, vinegar, soy sauce, sweetener, garlic powder, and ginger.
6. Simmer the sauce – Pour the sauce into the skillet and let it simmer for a few minutes until it thickens slightly.
7. Combine – Add the chicken back into the skillet and toss to coat with the sauce. Heat everything through for 2–3 minutes.
8. Garnish and serve – Sprinkle with green onions and sesame seeds if using.

Tips for This Recipe

• Don’t overcrowd the skillet—cook the chicken in batches if needed to keep it crispy.
• Taste the sauce before adding the chicken and adjust sweetness or vinegar to your liking.
• If the sauce gets too thick, add a splash of water to thin it out.

Optional Additions

• A pinch of red pepper flakes for some heat.
• A few sautéed bell pepper chunks or pineapple-flavored extract (just a drop!) if you want that classic flavor without real pineapple.
• Serve over cauliflower rice for a full meal.

Serving Ideas

This is a great main dish for dinner or even meal prep lunches. Pair it with:

• Steamed or stir-fried veggies
• Cauliflower fried rice
• A fresh cucumber salad on the side

Storage Recommendations

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat or in the microwave. The coating won’t be as crispy but the flavor will still be amazing!

Frequently Asked Questions

Can I make this ahead of time?
Yes! Just store the chicken and sauce separately and combine when reheating.

Can I use a different sweetener?
Absolutely—use what works best for your diet. Just note that some sweeteners like stevia may be more bitter.

What if I want to make it spicier?
Add a pinch of chili flakes or a dash of hot sauce to the sauce mixture.

Nutritional Breakdown (Per Serving)

• Calories: 340
• Total Carbs: 8g
• Net Carbs: 5g
• Fat: 22g
• Protein: 28g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀