Completely Keto Sweet and Sour Fried Lemon Chicken

In a quaint kitchen where the sunlight danced through the windows, Emma, a culinary artist with a zest for life and a passion for keto cuisine, embarked on a flavorful quest. Her inspiration? To fuse the vibrant tastes of her favorite Asian dish with her keto lifestyle, creating the Completely Keto Sweet and Sour Fried Lemon Chicken.

Emma’s journey began with tender chicken breasts, which she marinated in a mixture of Extra virgin olive oil, Wheat Free Tamari Sauce, and a pinch of Pink Himalayan Salt. The magic, however, unfolded in the batter – a keto-friendly concoction of almond flour, eggs, water, and salt that promised to give the chicken a golden, crispy exterior.

As the chicken fried to perfection, Emma whisked together the sauce – a tantalizing blend of fresh lemon juice, Swerve, red wine vinegar, xanthan gum, and chicken stock, achieving the perfect harmony of sweet and sour.

Served over a bed of fluffy cauliflower rice, each bite of Emma’s Sweet and Sour Fried Lemon Chicken was a symphony of flavors, proving that keto and delicious can indeed go hand in hand.

But what truly set Emma’s creation apart was not just its taste but the joy it brought to her dinner table. Friends and family, initially skeptical of keto dishes, were now believers, eagerly requesting Emma’s recipe. The Sweet and Sour Fried Lemon Chicken wasn’t just a meal; it became a symbol of culinary innovation, a dish that not only satisfied the palate but also brought people together, turning skeptics into enthusiasts and an ordinary dinner into a memorable feast.

Completely Keto Sweet and Sour Fried Lemon Chicken

Course: Main Course
Cuisine: Chinese
Keyword: keto sweet and sour fried chicken, sweet and sour fried chicken
Prep Time: 2 hours
Servings: 4 people



  • 4 chicken breats cut into chunks
  • 1 tsp Pink Himalayan Salt
  • 1 tsp Extra virgin olive oil
  • 1 tsp Wheat Free Tamari Sauce


  • 2 Tbsp Extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup swerve
  • 1/4 cup red wine vinegar
  • 1/2 tsp xanthan gum
  • 3/4 cup chicken stock



  1. Mix all the chicken ingredients well and marinate in them for 60 minutes.

  2. Blend all the ingredients for the batter and coat each piece of chicken in it.

  3. Fry all the pieces of chicken in a frying pan with hot oil until golden brown and fully cooked.

  4. Mix all the sauce ingredients in a saucepan on a flame until it boils up and becomes thick. Add more xanthan gum if not thick enough, only 1/4 teaspoon max at a time. Pour the sauce hot over the chicken and garnish with sliced lemon.

Recipe Notes

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