Description
This Paleo Sesame Chicken recipe is a delicious Whole30-compliant dish featuring crispy fried chicken thighs coated in a flavorful homemade sesame sauce. The sauce is made from natural ingredients including medjool dates and coconut aminos, providing a sweet and tangy glaze with a hint of heat from red pepper flakes. Perfect for a satisfying paleo-friendly meal served over sautéed cauliflower rice or your favorite veggies.
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
- Thinly sliced scallions
Instructions
- Prepare the Sauce: In a high speed blender, blend together all the sauce ingredients except for the red pepper flakes until smooth, scraping down the sides as needed. Transfer the sauce to a small saucepan over medium heat. Whisk and bring to a boil for 2-3 minutes, then lower heat to medium-low and simmer. Add the red pepper flakes and simmer for another 3-4 minutes until the sauce thickens and reduces to a caramel-like consistency.
- Prepare the Chicken: In a shallow bowl, mix the arrowroot or tapioca flour with salt and black pepper. In a separate 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 them in the arrowroot starch mixture, shaking off any excess. Place coated chicken pieces in a bowl, ready for frying.
- Fry the Chicken: Heat about 1/2 cup of avocado oil or refined coconut oil in a large deep non-stick skillet over medium-high heat until sizzling hot. Fry the chicken pieces in batches for about 3 minutes each, turning once or twice until crisp and golden brown. Transfer cooked chicken to a paper-towel-lined plate to drain excess oil. Adjust heat and add more oil as needed between batches.
- Toss Chicken with Sauce: Gently reheat the sesame sauce if needed, then toss the fried chicken pieces in the sauce to coat them evenly.
- Serve: Sprinkle the coated chicken with sesame seeds and thinly sliced scallions. Serve immediately over sautéed cauliflower rice or your favorite vegetables for a complete meal. Enjoy!
Notes
- Use refined coconut oil or avocado oil for frying as they have high smoke points suitable for frying.
- Adjust red pepper flakes to your preferred spice level or omit for no heat.
- Medjool dates add natural sweetness; ensure they are pitted before blending.
- To make this recipe gluten free and paleo, avoid soy sauce and opt for coconut aminos.
- Cook chicken in batches to avoid overcrowding the pan and ensure even crispiness.
- This sauce can be made ahead and reheated gently before tossing with the chicken.
- For a lower-fat version, drain fried chicken well on paper towels and use minimal oil for frying.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
