½ cup of rice vinegar ( I used coconut vinegar, it’s a Filipino thing)
4 tablespoons NO SUGAR ketchup ( I used Heinz no sugar added ketchup)
1 tablespoon coco aminos (or use 1 TBSP of Liquid Aminos for lower carbs)
1 teaspoon of ground ginger
Cut chicken into cubes.
Heat the pan over medium heat and put olive oil. Cook cubed chicken until done. I cooked mine about 6 minutes total, 3 minutes each side. Time varies on how small your chicken. Remove from heat and set aside.
Combine all the coating ingredients (2 oz pork rinds, 1/2 cup almond flour, 1/4 parmesan cheese, 1/2 tsp salt, 1/2 tsp black pepper) in a food processor and then coat the chicken by dipping into egg and then into the crumbs.
Cook chicken in batches Over medium heat in the skillet with olive oil , cook until golden brown. Flip once. Remove from heat and set aside.
In a medium skillet, add all sweet & sour sauce ingredients and cook it until thickens. Remove from heat.
Add cooked chicken and coat it with the sauce. Sprinkle some sesame seeds. Serve over your favorite vegetables! Enjoy!
Keto Sweet & Sour Sesame Chicken
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.