Taking the time to slow down and enjoy really good food that makes you feel healthy is a gift. This Whole30 and paleo version of a Chinese takeout classic brings me back to my college days of all-nighters and questionable choices, but without the guilt! Imagine that, a crispy sesame chicken that is healthy and nourishing. Sign me up!
Origin story…
The original recipe came from Food By Mars, which is a fantastic web site for those interested in learning more about healthy lifestyles. The creator of the site, Alison, is a nutritional therapy consultant and holistic health coach. I made just a few changes to this recipe: I was on a Whole30 round, so I omitted the honey and; I changed the flour because cassava flour was too expensive. Since I had tapioca flour (or starch) on hand, I opted to leave the $11.99 bag of cassava flour at the store.
Crispy Sesame Chicken
There is a difference in the flours, even though they are derived from the same root. Tapioca flour is actually the starch of the cassava root, where cassava flour is the entire root. The tapioca flour yielded a slightly sticky crust, which made cooking at a high temperature even more important in order to get the crispiness that I was seeking in this dish.
I have found that arrowroot flour or powder has created a crispy crust in past recipes, so this would also make an adequate substitute for those of us on a budget.
Serve this dish over…
If you are not on a Whole30 round, feel free to serve this dish over some sticky jasmine rice studded with stir fry vegetables. I served mine over delicious cauliflower rice that I sautéed with ghee and frozen stir fry veggies. Frozen vegetables are not only a huge time saver but are actually more nutrient dense than many of their “fresh” counterparts. Frozen vegetables are flash frozen at an early stage so that they retain almost all of the nutrients (as long as you are not boiling the veggies- many of the nutrients are lost in the water). Win-win for busy cooks out there, like me!
I hope you enjoy this wonderful dish as much as I did. Let me know if you make this and I will be sure to post your comments and pictures in the newsletter!
Pat chicken dry and generously salt and pepper. Cut the chicken breasts into 1 inch cubes. Pour beaten egg into a bowl big enough to toss chicken. Mix the cassava flour and smoked paprika together in a bowl that allows for tossing. Place chicken in the egg wash bowl and toss to coat. I use a large spoon to make sure that everything is tossed evenly. Place chicken in cassava flour mixture and toss to coat evenly. Once chicken is covered, place on parchment paper lined baking sheet and place in refrigerator to allow flour to set. Lets make the sauce: combine the honey (omit for Whole30), fish sauce, sesame oil, garlic, apple cider vinegar, coconut aminos, and tahini in a small saucepan. Heat sauce over low heat, whisking to fully incorporate, for 4-5 minutes. Set aside. Heat ghee over medium-high heat in large wok or sauté pan. Pull the chicken from the fridge. Once the wok or pan is very hot, place chicken cubes in and cook until golden brown, turning occasionally. Once the chicken is cooked, place on a paper towel to drain excess oil. Place chicken in bowl and toss with sauce to fully coat. Serve over rice or cauliflower rice. Garnish with toasted sesame seeds and scallions.Crispy Sesame Chicken
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