These sweet and sour chicken poppers are a delicious and fun take on a classic! They’re made with grain-free chicken nuggets coated in a sweet and sour sauce that’s paleo, soy and gluten-free and can be made AIP.

chicken poppers dipped in sauce

Sweet & Sour Chicken Poppers

Chicken poppers are one of the most popular staples here on Unbound Wellness! The original sweet potato chicken poppers first made there appearance right here first all the way back in 2017, and there have only been more since! Chicken poppers are made with ground chicken, shredded veggies, and are often dipped in a sauce. Think chicken nuggets but way healthier.

This version of chicken poppers is a new favorite… sweet and sour chicken poppers! They’re made with ground chicken, shredded carrot, and are coated in a sweet and sour sauce that you’ll absolutely love. They’re paleo, AIP, gluten-free and soy-free.

The Ingredients for Sweet & Sour Chicken Poppers

  • Ground chicken
  • Shredded carrot
  • Coconut flour and coconut oil. These act as a binder and the amount used is fairly small so you can swap out other flours like almond flour, cassava, etc.
  • Pineapple juice. This is one of the main ingredients in the sweet and sour sauce that gives it its sweetness.
  • Apple cider vinegar. This is the sour element in the sauce.
  • Coconut aminos. This acts as a soy sauce substitute.
  • Ketchup. I like to use this ketchup for AIP, but you can use any ketchup that you tolerate.
  • Arrowroot starch. You can also use tapioca starch.

How to make Sweet & Sour Chicken Poppers

  • Make the popper: Combine all of the popper ingredients (reserving 1 tbsp of green onion for topping) in a large mixing bowl and thoroughly mix. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  • Bake the poppers: Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through to 165 F.
  • Prep the sauce: While the poppers cook, combine the ingredients for the sauce in a pot and whisk well. Cook on the stove on medium heat for 8-10 minutes, whisking often until the sauce thickens. Remove from the heat and separate out about 3-4 tbsp of sauce for dipping.

 sweet and sour sauce with whisk

  • Combine the poppers and sauce: Allow the poppers and the sauce to cool slightly before carefully dipping each popper into the sauce until well coated. Serve topped with green onion and with extra sauce on the side.

Can you use ground turkey instead of chicken?

You can! It works just as well.

What’s the easiest way to grate the carrot?

You can buy shredded carrot from the store which reduces the level of chopping for this recipe! I like to add the shredded carrot to the food processor to make them a bit more fine.

Can you freeze these for later? 

Here’s the best method for freezing and defrosting this recipe…

  • Fully cook the chicken poppers (without the sauce) and freeze when cooled.
  • Defrost in the fridge overnight.
  • Reheat under the broiler for a few minutes.
  • Make the sauce fresh and coat in the sauce.

sweet and sour poppers on a plate

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Sweet & Sour Chicken Poppers


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These sweet and sour chicken poppers are a delicious and fun take on a classic! They’re made with veggie chicken nuggets coated in a sweet and sour sauce that’s paleo, soy and gluten-free and can be made AIP.


Ingredients

Scale

For the chicken poppers

  • 2 cups finely shredded carrots
  • 1 lb ground chicken (uncooked)
  • 2 tbsp coconut oil
  • 2 tbsp coconut flour
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 tbsp green onion, chopped fine

For the sweet and sour sauce

  • 1/2 cup pineapple juice
  • 1/3 cup apple cider vinegar
  • 1/4 cup coconut sugar
  • 1/4 cup ketchup (I use this for AIP)
  • 2 tbsp coconut aminos
  • 1 tbsp arrowroot starch
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
  2. Using a clean dish towel or a paper towel, pat the carrots dry to ensure there isn’t any excess moisture.
  3. To make the chicken poppers, combine all of the popper ingredients (reserving 1 tbsp of green onion for topping) in a large mixing bowl and thoroughly mix.
  4. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
  5. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through to 165 F.
  6. While the poppers cook, combine the ingredients for the sauce in a pot and whisk well. Cook on the stove on medium heat for 8-10 minutes, whisking often until the sauce thickens. Remove from the heat and separate out about 3-4 tbsp of sauce for dipping.
  7. Allow the poppers and the sauce to cool slightly before carefully dipping each popper into the sauce until well coated. Serve topped with green onion and with extra sauce on the side.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 483
  • Fat: 16.5g
  • Carbohydrates: 62.1g
  • Fiber: 4g
  • Protein: 22.2g

Keywords: sweet and sour