Red Meat Allergy Friendly Gluten Free Sesame Chicken
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into 1 Ā½-inch pieces
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 2 large eggs, beaten
- Ā¾ cup cornstarch
- Ā½ cup neutral oil (such as avocado oil or canola oil), for frying
For the sauce
- ā cup tamari
- 3 tbsp honey
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp tomato paste
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 2 tbsp water
For serving
- 2 tbsp toasted sesame seeds
- 3 scallions, thinly sliced (green parts only)
- cooked white rice, for serving (optional)
Instructions
- 1
Whisk together the tamari, honey, rice vinegar, toasted sesame oil, tomato paste, grated ginger, and minced garlic in a small bowl until smooth. In a separate small bowl, stir together the 1 tsp cornstarch and 2 tbsp water until dissolved, then stir into the sauce mixture. Set aside.
- 2
Pat the chicken pieces dry with paper towels, then season with the salt and pepper. Place the beaten eggs in one shallow bowl and the 3/4 cup cornstarch in another. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch, pressing to coat on all sides.
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