Crispy Sesame Chicken

13 ingredients · 20 minutes · 2 servings

crispy-seasame.png

Ingredients

1 1/2 tsps Maple Syrup
1 1/2 tsps
Fish Sauce
1 1/2 tsps
Sesame Oil
1 1/2 tsps
Apple Cider Vinegar
1 tbsp
Tamari
1 1/2 tsps
Sunflower Seed Butter
1/3 cup
Tapioca Flour
1/4 tsp
Paprika
1
Egg
227 grams
Chicken Breast (skinless, boneless, cut into cubes)
1 1/2 tsps
Ghee
1/4 cup
Cilantro (finely chopped)
1 tbsp
Sesame Seeds (optional, for garnish)

 

Directions

  1. In a small pot, over low heat whisk together the maple syrup, fish sauce, sesame oil, apple cider vinegar, tamari and sunflower seed butter. Heat through for about 5 to 7 minutes, and then remove and set aside.

  2. In a small bowl, add the tapioca flour and paprika. In another small bowl, add the egg and whisk. One by one, dredge the cubed chicken in the tapioca flour, shaking off any excess. Then dip in the egg and then again in the tapioca. Set aside on a plate and repeat until all the chicken pieces are done.

  3. Heat a skillet over medium-high heat and add the ghee. Add the chicken and cook for about 6 to 7 minutes, until cooked through. Remove and set aside on a plate lined with paper towel and let it sit for 1 minute. Add the chicken to a bowl and toss with the sauce. Divide onto plates, top with cilantro and sesame seeds, if using. Enjoy!


Notes

Leftovers
Refrigerate in an airtight container for up to three days.

Dairy-Free
Use avocado oil instead of ghee.

No Sunflower Seed Butter
Use peanut butter, almond butter or cashew butter instead.

No Tamari
Use coconut aminos instead.

More Flavour Add chilli flakes for some heat.

Additional Toppings
Serve alongside brown rice or cauliflower rice.

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