To make the Sweet-n-Sour Sauce, place all the ingredients in a medium size saucepan over medium heat. Stir until well combined and heated through.

Allow mixture to boil, stirring often. Reduce heat to a simmer and let cook for 30 minutes, stirring occasionally. Remove from heat and let cool. Add guar gum to thicken if desired. Pour into glass jar and refrigerate until ready to use. The sauce will make 12 servings.

Preheat a deep cast iron skillet with 1 cup coconut oil (or reserved bacon fat to 350 degrees F. In a medium bowl, mix the eggs. In another medium bowl, mix the cheese and pepper.

Cut the chicken into bite sized nuggets. Dip the nugget into the egg mixture, then into the cheese mixture. Coat each nugget well.

Once the oil is hot, fry nuggets in batches for about 5 minutes or until no longer pink inside and you have a nice golden color on the batter. Timing will depend on how big you make the nuggets.

BAKING OPTION: Preheat oven to 350 degrees F. Place on a greased baking sheet. Bake for 20-30 minutes or until golden brown. Timing will depend on how big you make the nuggets.

Remove chicken from heat. Reheat sauce if it was stored in the fridge. Coat chicken in ½ cup of the Sweet n Sour sauce. Serve over Miracle Rice.