Description
A delicious Paleo Sesame Chicken recipe perfect for Whole30, featuring crispy fried chicken thighs coated in a flavorful, thickened sesame sauce made with medjool dates and coconut aminos. This gluten-free and grain-free dish is garnished with toasted sesame seeds and scallions, ideal for a healthy and satisfying meal.
Ingredients
Scale
Sesame Sauce:
- 2/3 cup water warmed slightly
- 5 medjool dates pitted
- 1/4 cup coconut aminos
- 3 Tbsp rice vinegar
- 2 tsp arrowroot flour or tapioca
- 1 Tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes (adjust to taste)
Chicken:
- 2 lb boneless skinless chicken thighs cut into 1″ pieces
- 1 tsp sesame oil
- 1/2 tsp garlic powder
- 1 cup tapioca flour or arrowroot
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs whisked
- Avocado oil or refined coconut oil for frying (about 1/2 cup)
Garnish:
- 2 Tbsp sesame seeds
- Thinly sliced scallions
Instructions
- Prepare the Sauce: In a high speed blender, combine the water, medjool dates, coconut aminos, rice vinegar, arrowroot or tapioca starch, sesame oil, and garlic powder. Blend until smooth, scraping down the sides as needed to ensure all dates are incorporated.
- Cook the Sauce: Transfer the blended sauce to a small saucepan over medium heat. Whisk continuously and bring to a boil for 2-3 minutes, then reduce heat to medium-low. Stir in red pepper flakes and let simmer for 3-4 minutes until the sauce thickens to a caramel-like consistency.
- Prepare the Chicken Coating: In a shallow bowl, mix the tapioca or arrowroot flour with salt and black pepper. In a separate shallow bowl, whisk the eggs. Drizzle chicken pieces with sesame oil and sprinkle with garlic powder.
- Coat the Chicken: Lightly dip each chicken piece into the whisked eggs, then coat thoroughly with the tapioca flour mixture, shaking off any excess. Place coated pieces into a bowl or plate while preparing the skillet.
- Fry the Chicken: Heat about 1/2 cup of avocado or refined coconut oil in a large deep non-stick skillet over medium-high heat until sizzling hot. Fry the chicken in batches for about 3 minutes per batch, turning occasionally, until golden and crispy.
- Drain Excess Oil: Remove cooked chicken pieces and place on a paper-towel-lined plate to absorb excess oil. Repeat until all chicken is fried, adjusting heat and adding more oil as necessary.
- Combine Chicken and Sauce: Gently reheat the sesame sauce if needed, then toss the fried chicken pieces in the sauce until evenly coated.
- Serve and Garnish: Transfer coated chicken to a serving dish, garnish with sesame seeds and sliced scallions. Serve over sautéed cauliflower rice or your favorite vegetables for a complete meal. Enjoy!
Notes
- Adjust the red pepper flakes according to your preferred level of spice.
- Use refined coconut oil or avocado oil for frying as they have high smoke points suitable for frying.
- Make sure the oil is hot enough before frying to ensure a crispy coating and to prevent sogginess.
- If arrowroot is not available, tapioca starch is a perfect substitute for the coating and sauce thickener.
- Serve with cauliflower rice or steamed vegetables to keep the dish Paleo and Whole30 compliant.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
