Description
This Paleo Sesame Chicken recipe is a flavorful Whole30-approved dish featuring crispy fried chicken thighs coated in a lightly spiced tapioca flour batter, tossed in a rich, caramel-like sesame sauce made from medjool dates and coconut aminos. Perfect for a healthy, grain-free dinner served over sautéed cauliflower rice or vegetables.
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 Sauce: In a high speed blender, blend all sauce ingredients except the red pepper flakes until smooth, scraping down the sides to incorporate all dates.
- Cook Sauce: Transfer the sauce to a small saucepan over medium heat. Whisk and bring to a boil, then reduce heat to medium-low and simmer. Add red pepper flakes and simmer for another 3-4 minutes until thickened and caramel-like.
- Prep Chicken Coating: In a shallow bowl, mix tapioca or arrowroot flour with salt and black pepper. In another bowl, whisk the eggs. Drizzle chicken pieces with sesame oil and sprinkle with garlic powder.
- Coat Chicken: Lightly coat chicken pieces in the whisked eggs, then toss in the tapioca starch mixture, shaking off excess. Place coated chicken in a bowl while heating oil.
- Fry Chicken: Heat about 1/2 cup avocado or refined coconut oil in a large deep non-stick skillet until sizzling hot. Fry chicken pieces in batches for about 3 minutes until crisp and golden, turning once or twice. Drain on paper towels.
- Toss Chicken with Sauce: Gently reheat the sesame sauce and toss with the fried chicken pieces until evenly coated.
- Serve: Sprinkle with sesame seeds and scallions. Serve over sautéed cauliflower rice or your favorite vegetables.
Notes
- Adjust red pepper flakes according to your desired spice level.
- Use avocado oil or refined coconut oil for frying to keep the recipe Whole30-compliant.
- Ensure oil is hot enough before frying to achieve a crispy exterior.
- Store leftover chicken and sauce separately in the fridge and reheat gently to maintain crispness.
- Cauliflower rice or other sautéed veggies make excellent low-carb sides.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
