Crispy Sesame Chicken (Edit recipe)

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No one will believe that this is GLUTEN FREE! This dish is outstanding and proves that you do not need the takeout or gluten to get this kind of flavor!

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PREP TIME

20 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 3

Ingredients

3 Boneless Skinless Chicken Breasts, Cut into Chunks
2 Pastured Eggs, Beaten
.5 cup Gluten Free Flour, Use the Paleo Flour from Bob's Red Mill
.5 cup Arrowroot Flour, Plus 2 Teaspoons for Coating
4 cups Avocado Oil, 4 cups or more for frying
1 tsp Garlic, Minced
.25 cup Honey
.33 cup Coconut Aminos
.5 cup Unsweetened Ketchup - Primal Kitchen
3 Tbsp Coconut Sugar
1 Tbsp Apple Cider Vinegar
1 Tbsp Toasted Sesame Oil
2 Tbsp Sesame Seeds
2 Tbsp Green Onion (Scallion), Chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the eggs in a bowl and whisk them together.
Place the flour and arrowroot in a separate bowl. Stir well.
Dip the chicken into the egg mixture and then into the flour. Coat with flour and place on a plate.
In a large pot, heat 3-4 inches worth of oil.
When the oil is hot, add the chicken. Fry until golden brown and crispy on all sides. Do this in batches and set aside.
While the chicken is frying, make the sauce.
In a small saucepan add the garlic and 1 teaspoon of AVO. Sauté and combine the honey, coconut aminos, ketchup, coconut sugar, apple cider vinegar, and sesame oil.
When the sauce is warm, add 2 teaspoons of arrowroot. Stir well.
Coat the chicken with the sauce and top with sesame seeds and green onions.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	3269
Fat:	307 g
Carbohydrates:	80 g
Protein:	21 g
Cholesterol:	85 g
Sodium:	968 mg
Fiber:	2 g
Sugars:	38 g
Sugar Alcohol:	0 g
Calculated per serving.