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Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 2 1/4 teaspoons per serving, which is likely fine.
In a large bowl, combine the coconut aminos, grated ginger, grated garlic, toasted sesame oil, and black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
In a shallow dish, whisk together the arrowroot starch, white rice flour, and salt until evenly combined.
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