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I made this a lot before my “food conversion”, and it was my “signature” dish when friends and family came over. Since I couldn’t find a good way to adapt the recipe, I didn’t make it anymore. When I found out that beef tallow is a healthy cooking fat, and I learned a few more ways to tweak the recipe, I began making it again! Keep in mind that the sauce is still pretty sweet, so it’s not a meal you should have often, but it’s a yummy treat once in a while. And much better for you than what you’d eat at an oriental restaurant. (By the way, be sure to enter the giveaway for a womba-sized $99.95 tub of beef tallow.)
Kitchen Kop’s Sweet & Sour Chicken Recipe
1. Prepare the rice:
We like organic brown rice or germinated rice. (More information on the benefits of germinated brown rice – along with another really tasty chicken recipe at that post, too.) 
For extra nutrition, make it using homemade chicken broth . (Which I keep on hand in the freezer.)
2. Prepare the chicken or pork:
Cook bite-sized pieces of chicken or pork as instructed at this deep fried heaven post.
Visit my resources page for a healthy source of beef tallow (rendered beef fat) and healthy meats, and to see which items are on sale.
3. Prepare the sweet and sour sauce:
Combine the following in a medium saucepan…
- 4 – 6 oz. cans pineapple juice – 24 oz. total (without HFCS)
- 1 t. sea salt
- 2 1/2 T. fermented soy sauce
- 5 T. organic corn starch (organic to avoid the GMOs)
- 1/4 c. + 1/8 c. palm sugar
- 6 T. organic raw apple cider vinegar
Heat until thick, stirring constantly. (If you have a small family, you could easily halve this recipe.) Add fruits and veggies of your choice and cook to desired consistency. (I like mine to be a little crunchy.) Here are some ideas, and try to look for local and organic produce whenever possible: pineapple bits (if you buy the canned, it’s easy to find some without HFCS), green or other colored peppers, onions, mushrooms, cherry tomatoes (halved), julienned or sliced carrots. Be creative!
Put it all together:
Spoon the sauce over the cooked meat and rice and enjoy!
- Have you read my husband, Kent’s, guest interview?
- More Chinese Recipes (For those of you who have missed Chinese food since switching to a more nourishing diet.)
- More about healthy fats/oils – scroll down and see if there’s any you’ve missed.
- Another post about adapting recipes along with a recipe for caramel corn. But since then, I’ve decided Kettle Corn is tastier, easier to make, and with less sugar, too!
NOW GO VISIT CHEESESLAVE FOR MORE REAL FOOD WEDNESDAY POSTS & COMMENTS!
Also part of Things I Love Thursday!
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{ 11 comments… read them below or add one }
elaine 11.03.09 at 11:27 pm
Yummmm. I just bought some pork (unfortunately not the good stuff) to try a couple of recipes for my business. I was hoping I could find a good Sweet & Sour recipe. This looks so good and I’ve got all the ingredients!! Can’t wait to try it.
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Ann Marie @ CHEESESLAVE 11.04.09 at 8:22 am
This looks great! I will definitely give it a go.
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Erin 11.04.09 at 9:02 am
I’m still a little sketchy on deep frying my own food…. just that big pot of hot fat scares me with my toddler. I will be printing out this sauce recipe, though! I’ll just pan fry the chicken (maybe in coconut oil to give it an extra zing?)… my hubby will be super happy anyway. Thanks!
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tina 11.04.09 at 1:21 pm
This looks tasty. Because I can’t find pastured chickens here in Colorado, I’ll use my pastured piggy I have in the freezer.
I’m gonna order some germinated brown rice. I sprouted some rice this summer and it was easy but I keep the house too cold to sprout rice in the fall and winter.
I wish I could just go out and buy some germinated brown rice but I can’t find it at my local healthy food store.
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KitchenKop 11.04.09 at 9:54 pm
I can’t find it at mine either!
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Debbie 11.05.09 at 7:28 am
I haven’t deep fried in years – but I had no idea beef tallow was healthy! That’s good to know! I’ve been using coconut oil (virgin, unrefined when I can find it) for about a year now and love it. It makes the best sauteed chicken! And I personally L-O-V-E butter, and have been using it more, too. Great informational post – thanks for sharing!
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JessieLeigh 11.05.09 at 8:44 am
Looks- and sounds- delicious! Kudos to you for finding a way to make it work in a healthier way.
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Vanderbilt Wife 11.05.09 at 8:50 am
Yum! Looks delicious. I love good Chinese food at home.
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The Diaper Diaries 11.05.09 at 11:33 am
I myself am not a fan of Asian food of any kind, but that is all my hubby would eat if he could. And I am totally laughing at the idea of a tub of beef tallow that is $100. That is some tub!!
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Elizabeth from The Nourished Life 11.05.09 at 5:57 pm
Oh my gosh, that looks delicious! I love Chinese, but I never have it any more because it’s so unhealthy at restaurants and I’ve had no success at home. All of these Chinese recipes have my mouth watering – I think I’m going to have to try my hand at this again!
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Ryan 11.05.09 at 8:48 pm
Good article! You really inspiring me a lot with
your instructions! Thanks! I also have some catering
tips in my blog maybe you can click my name to take
a look.
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