Sweet and Sour Chicken (Whole30, Paleo)

Steps

1. 1For the Sweet and Sour Sauce
2. 2Add pineapple juice, arrowroot powder, dates, apple cider vinegar, ketchup, coconut aminos, garlic, and salt to blender. Blend until mixture is completely smooth. Taste and adjust ingredients as needed to achieve desired flavor, blending again to incorporate any added ingredients. Set prepared sweet and sour sauce aside until ready to use.
3. 3For the Chicken
4. 4Place chunks of chicken on cutting board in one even layer if possible. Sprinkle salt over chicken, then flip chicken over and sprinkle salt on other side. Set aside.
5. 5Crack 2 large eggs directly into medium bowl. Whisk eggs together until fully combined. Mixture should be pale in color and no longer streaky. Set aside.
6. 6Add 1 ½ cups arrowroot powder to sealable bag or container with lid. Break up any clumps of powder as needed.
7. 7Place approximately 1 pound of chicken (half of total chicken chunks) in bag or container with arrowroot powder. Seal bag or secure lid on container, then shake until chicken chunks are coated with arrowroot powder.
8. 8Remove chicken chunks from powder, making sure to shake any excess powder back into bag or container. Place chicken directly into egg mixture and use hands or tongs to flip chicken, coating all sides with egg. Work in batches as needed depending on size of bowl.
9. 9Remove chicken chunks from egg mixture, making sure to allow any excess egg wash drip back into bowl. Return chicken to arrowroot powder. Seal bag or secure lid and shake again until chicken is coated in second layer of arrowroot powder. Break up any clumps of powder as needed.
10. 10Remove chicken chunks from powder, shaking any excess powder back into bag or container. Transfer "breaded" chicken to large plate and set aside. Repeat process with remaining 1 pound of chicken, adding more arrowroot powder to bag or container as needed.
11. 11Once all chicken has been breaded, heat large skillet over medium heat. When pan is warm, add 2 tablespoons coconut oil to skillet. Continue heating skillet, swirling pan occasionally to coat bottom in oil, until oil is just hot and shimmery. While oil warms up, cover second large plate with paper towels for cooked chicken. Place wire cooling rack over lined plate for crispier chicken, if desired.
12. 12Divide chicken into 2 to 3 batches. When oil is ready, place first batch of chicken in skillet in one even layer, being careful not to overcrowd pan. Sear chicken 1 to 2 minutes or until breading on bottom is set and lightly browned. Flip chicken and cook another 2 to 4 minutes or until breading is lightly golden-browned and chicken is almost completely cooked through. Internal meat thermometer inserted into chicken should read 160° to 162° Fahrenheit.
13. 13Transfer chicken from skillet to plate lined with paper towels (or to wire cooling rack). Repeat pan-frying process with remaining batches of chicken. Add more oil to skillet between each batch as needed, making sure to let oil heat up completely before adding chicken.
14. 14For the Veggies
15. 15Remove skillet from heat and use paper towels to carefully wipe out skillet. Return skillet to stovetop and warm over medium heat. When skillet is warm, add refined coconut oil and swirl pan to coat. Continue warming skillet until oil is just hot and shimmery.
16. 16When oil is ready, add drained pineapple chunks, sliced peppers, and sliced onion to skillet. Sauté ingredients, stirring occasionally, until onions are translucent and peppers begin to soften, approximately 4 to 5 minutes.
17. 17Pour prepared sweet and sour sauce into skillet. Stir to coat pineapple, peppers, and onions in sauce and simmer 2 to 3 minutes until sauce has thickened slightly and begins to bubble.
18. 18To Serve
19. 19Return all pan-fried chicken to skillet. Gently fold in chicken until thoroughly coated in sauce, then simmer entire mixture until chicken is warmed through.
20. 20If desired, scoop preferred amount(s) of steamed cauliflower rice into serving bowl(s). Top each scoop of steamed cauliflower rice with preferred amount(s) of sweet and sour chicken mixture. Garnish with white sesame seeds and slices of green onions, and serve warm.