If you're watching your fat intake, you can use a food processor to create a low-fat version of Hong Kong-style sweet and sour chicken. Instead of deep-frying the chicken, you can bake it in the oven until crispy. The batter can be made with a combination of flour, cornstarch, and baking powder, but use less oil in the batter. The sweet and sour sauce can be made with reduced-sugar ketchup, vinegar, and a natural sweetener like stevia or monk fruit. Add in plenty of fresh vegetables like bell peppers, onions, and pineapple chunks to make this dish even more filling and nutritious. This low-fat version of sweet and sour chicken is a healthier alternative without sacrificing flavor.
