Eosinophilic Esophagitis Friendly Sesame Chicken

Total time45 min

Prep time20 min

Cook time25 min

4.6

(7)

Eosinophilic Esophagitis Friendly Sesame Chicken

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
½ cup cornstarch
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp baking powder
½ tsp kosher salt
¼ tsp black pepper
½ cup cold water
⅓ cup vegetable oil, for pan-frying

For the sauce

¼ cup soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
3 tbsp honey
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp cornstarch
2 tsp granulated sugar
1 tsp fresh ginger, finely grated
2 cloves garlic, minced
¼ cup water
1 tsp vegetable oil

For serving

2 tbsp toasted sesame seeds
3 scallions, thinly sliced (green parts only)
cooked white rice, for serving (optional)

Instructions

1
In a medium saucepan, heat 1 tsp vegetable oil over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown.
2
Whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, sugar, cornstarch, and water in a small bowl until the cornstarch is fully dissolved, then pour the mixture into the saucepan. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 3–4 minutes. Remove from heat and set aside.

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