Description
This Paleo Sesame Chicken recipe is a flavorful Whole30-compliant dish featuring crispy fried chicken thighs coated in a savory, slightly sweet sesame sauce made from coconut aminos and medjool dates. It’s perfect served over sautéed cauliflower rice or your favorite veggies for a healthy, grain-free 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
Garnish:
- 2 Tbsp sesame seeds for garnish
- Thinly sliced scallions for garnish
Instructions
- Prepare the sauce: In a high-speed blender, blend together all the sauce ingredients except for the red pepper flakes until a smooth mixture forms, scraping down the sides to incorporate all the dates completely.
- Cook the sauce: Transfer the sauce to a small saucepan over medium heat. Whisk and heat for 2-3 minutes until it comes to a boil, then lower the heat to medium-low and simmer. Add the red pepper flakes, then continue to simmer for another 3-4 minutes until the sauce thickens and reduces to a thick caramel-like consistency.
- Prepare the chicken coating: In a shallow bowl, combine the arrowroot or tapioca flour with salt and black pepper. In a separate shallow bowl, whisk the eggs. Drizzle the chicken pieces with sesame oil and sprinkle with garlic powder.
- Coat the chicken: Lightly coat the chicken pieces in the whisked eggs, then toss in the arrowroot starch mixture, shaking off any excess. Place the coated chicken in a bowl ready for frying.
- Fry the chicken: Heat about 1/2 cup of avocado or refined coconut oil in a large deep non-stick skillet until sizzling hot. Fry the chicken pieces in batches for about 3 minutes, turning once or twice, until crisp and golden brown on all sides.
- Drain and repeat: Remove the cooked chicken pieces and place them on a paper-towel-lined plate to drain excess oil. Repeat the frying process with the remaining chicken, adjusting heat and adding more oil as necessary.
- Toss in sauce and serve: Gently reheat the sesame sauce and toss it with the fried chicken to coat evenly. Garnish with sesame seeds and thinly sliced scallions. Serve immediately over sautéed cauliflower rice or your preferred vegetables. Enjoy!
Notes
- Use avocado oil or refined coconut oil for frying as they have high smoke points suitable for frying.
- Adjust the amount of red pepper flakes according to your desired spice level.
- For a crispier texture, make sure the oil is hot enough before adding chicken pieces.
- Medjool dates provide natural sweetness replacing sugar; make sure they are pitted for easier blending.
- Arrowroot and tapioca flour can be used interchangeably in this recipe.
- To keep the chicken warm while frying in batches, place cooked pieces in a warm oven set to low heat.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
