Sesame Chicken

I had a hankerin’ for Sesame Chicken, so I made this delicious gluten free, dairy free, corn free dish.

Ingredients

• 3lbs. Chicken breasts or fish fillets, cut into bite-sized chunks
• 5 T Olive oil
• ¼ cup Water
• 2 T Sesame oil
• 4 t Baking powder
• 3 T Potato starch
• ¾ cup Rice flour
• ½ T Sea salt
• ¼ t Cayenne pepper
• ½ T Garlic powder
• 2 T Paprika

Sauce Instructions

• 3 T sesame oil
• 3 T Garlic, minced
• 3 Tbsp Rice vinegar
• ⅓ cup Honey
• ⅓ cup Gochujang sauce
• ½ cup Ketchup
• ⅓ cups brown sugar

Directions

1. Heat the oil in a wok or large frying pan until very hot.
2. While the oil is heating
3. Bowl 1 (shallow): Potato starch
4. Bowl 2 (shallow): Water, sesame oil, and baking powder
5. Bowl 3 (medium-large): Rice flour, salt, cayenne pepper, garlic powder, and paprika
6. Dredge the chicken in bowl 1.
7. Dip the chicken into bowl 2 (make sure all of the chicken is covered in the wash).
8. Dredge the dipped chicken in bowl 3.
9. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it’s no more than 3 chicken breasts).
10. Remove from the pan and place in a bowl lined with kitchen towels.
11. Add all of the sauce ingredients, with the veggie goop, to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes).
12. Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.
13. Eat!