Keto Baked Sweet and Sour Chicken

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized cubes
• 1/2 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 egg, beaten

For the Sweet and Sour Sauce:

• 1/4 cup sugar-free ketchup
• 1/4 cup rice vinegar or apple cider vinegar
• 3 tbsp soy sauce or coconut aminos (for gluten-free)
• 2-3 tbsp granulated sweetener (like erythritol or monk fruit, adjust for taste)
• 1 tsp garlic, minced
• 1 tsp ginger, grated
• 1/4 cup water
• 1 tsp xanthan gum (or use konjac powder as a thickener)

Instructions:

1. Prepare the Chicken:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
   • In a bowl, mix almond flour, Parmesan cheese, garlic powder, paprika, salt, and pepper.
   • Dip each chicken piece in the beaten egg, then coat it in the almond flour mixture. Place on the prepared baking sheet.
   • Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
2. Make the Sauce:
   • In a saucepan over medium heat, combine ketchup, vinegar, soy sauce, sweetener, garlic, ginger, and water. Bring it to a simmer.
   • Sprinkle in the xanthan gum gradually, whisking continuously, until the sauce thickens (about 2-3 minutes). Adjust sweetness or tanginess to your preference.
3. Combine:
   • Once the chicken is baked, toss it in the sweet and sour sauce until fully coated.
   • Optionally, garnish with sesame seeds and chopped green onions for extra flavor and presentation.
4. Serve:
   • Enjoy over cauliflower rice or steamed broccoli for a complete low-carb meal.