Description
This Paleo Sesame Chicken recipe is a flavorful, Whole30-compliant dish featuring tender chicken thighs fried to a crispy golden brown and coated in a rich, slightly sweet sesame sauce made with medjool dates and coconut aminos. Perfect served over cauliflower rice or sautéed veggies, this grain-free and dairy-free meal delivers Asian-inspired taste while adhering to paleo dietary principles.
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 starch
- 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 starch
- 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 the sauce: In a high-speed blender, combine water, medjool dates, coconut aminos, rice vinegar, arrowroot flour, sesame oil, and garlic powder. Blend until completely smooth, scraping down the sides as needed.
- Cook the sauce: Transfer the blended sauce to a small saucepan over medium heat. Whisk constantly and bring to a boil in 2-3 minutes. Reduce the heat to medium-low, add red pepper flakes, and simmer for 3-4 minutes until the mixture thickens to a caramel-like consistency.
- Prep the chicken coating: In a shallow bowl, mix tapioca flour or arrowroot starch with salt and black pepper. In a separate shallow bowl, whisk the eggs.
- Season the chicken: Drizzle the chicken pieces with sesame oil and sprinkle with garlic powder. Lightly coat each piece in the whisked eggs, then dredge in the tapioca starch mixture, shaking off excess. Place 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 each, turning once or twice until crisp and golden brown.
- Drain the chicken: Transfer cooked chicken pieces to a paper-towel-lined plate to remove excess oil. Repeat frying for all chicken batches, adjusting heat and adding more oil if necessary.
- Combine chicken and sauce: Gently reheat the sesame sauce if needed, then toss the crispy chicken pieces in the sauce until well coated.
- Serve: Garnish the chicken with sesame seeds and thinly sliced scallions. Serve over sautéed cauliflower rice or your preferred vegetables for a wholesome paleo meal.
Notes
- For a spicier dish, increase the red pepper flakes to your preferred heat level.
- Make sure the oil is hot enough before frying to ensure a crispy coating and prevent sogginess.
- Use refined coconut oil or avocado oil for frying because they have high smoke points suitable for frying.
- Arrowroot flour and tapioca starch can be used interchangeably in this recipe depending on availability.
- Sautéed cauliflower rice makes an excellent low-carb base for this dish, keeping it paleo and Whole30 friendly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
