Paleo Sesame Chicken Recipe

BySarah
Jump to Recipe· 4.6 from 30 reviews

If you’re craving a dish that’s crispy, flavorful, and totally guilt-free, you’re going to fall in love with this Paleo Sesame Chicken Recipe. It’s packed with that perfect balance of sweet and savory, plus a little heat if you like it, and it’s completely Whole30-friendly. I remember the first time I made this – my kitchen smelled incredible, and the tender, crunchy chicken disappeared faster than I could dish it out. Trust me, keep reading because this recipe is fan-freaking-tastic and so easy to make!

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Why This Recipe Works

  • Whole30 & Paleo-Friendly: Uses coconut aminos and natural sweeteners, so you stay true to your diet without missing out on flavor.
  • Perfectly Crispy Chicken: Coated in tapioca starch and fried in avocado oil for that satisfying crunch without gluten.
  • Amazing Sesame Sauce: Sweet, tangy, and just a hint of heat – made from medjool dates and sesame oil for a rich, caramel-like finish.
  • Simple Ingredients: You don’t need a long list of hard-to-find items, making it approachable and quick for weeknight dinners.
Paleo Sesame Chicken, healthy Paleo chicken recipe, Whole30 sesame chicken, crispy paleo chicken, gluten-free sesame chicken - A bowl filled with many pieces of fried chicken coated in a shiny, sticky orange-brown sauce forms the main layer. The chicken pieces are crispy with a rough texture, and the sauce gives a glossy look. On top of the chicken, there are many small white sesame seeds sprinkled evenly and bright green chopped scallions scattered around. The bowl is white with a black speckled rim, sitting on a white marbled surface with some green scallions pieces and sesame seeds scattered around it. Nearby, there are two small white bowls, one with green scallions and the other with sesame seeds. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Paleo Sesame Chicken Recipe combines ingredients that complement each other beautifully – from the natural sweetness of dates to the nutty depth from the sesame oil. When shopping, look for good quality medjool dates for the sauce and fresh chicken thighs for the juiciest results.

Paleo Sesame Chicken, healthy Paleo chicken recipe, Whole30 sesame chicken, crispy paleo chicken, gluten-free sesame chicken - Flat lay of warm water in a small white bowl, five plump medjool dates, a small white bowl of coconut aminos, a small white bowl of rice vinegar, a small white bowl with arrowroot flour, a small white bowl of sesame oil, a small white bowl with garlic powder, a small white bowl with red pepper flakes, raw boneless skinless chicken thighs cut into bite-sized pieces, a small white bowl filled with tapioca flour mixed with salt and black pepper, two whole brown eggs with clean shells, a small white bowl of avocado oil, a small white bowl of sesame seeds, thinly sliced fresh scallions scattered neatly nearby, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Medjool Dates: These add natural caramel-like sweetness to the sauce without any refined sugar.
  • Coconut Aminos: A paleo alternative to soy sauce that brings the perfect umami punch.
  • Arrowroot Flour or Tapioca: Key for that crispy outer coating on the chicken, and it’s grain-free.
  • Sesame Oil: Adds a toasty, rich flavor that defines this dish.
  • Rice Vinegar: Brightens the sauce with a nice tang to balance the sweetness.
  • Chicken Thighs: Juicy and tender, thighs keep the chicken moist even with frying.
  • Garlic Powder and Red Pepper Flakes: These give the sauce and chicken just enough flavor kick.
  • Avocado or Refined Coconut Oil: Perfect oils for high-heat frying without burning or imparting strong flavors.
  • Eggs: Help the starch adhere to the chicken for that crispy crust.
  • Sesame Seeds and Scallions: Essential garnishes to add crunch and freshness on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Paleo Sesame Chicken Recipe is versatile enough to match whoever you’re cooking for. Sometimes I turn up the heat with extra red pepper flakes when I’m craving a little spice, or swap chicken thighs for breasts if I’m feeling lighter. Give it your own spin!

  • Spicy Kick: I once tried doubling the red pepper flakes and even tossed in some fresh chopped chili – the heat was fantastic, so if you like spice, give that a try.
  • Vegan Swap: While this recipe is built around chicken, you can experiment with crispy tofu cubes using the same batter and sauce for a plant-based version.
  • Thicker Sauce: If you prefer a saucier dish, just add a bit more arrowroot flour mixed with water at the end to thicken it further.

Step-by-Step: How I Make Paleo Sesame Chicken Recipe

Step 1: Whip Up the Sesame Sauce

I start by blending all the sauce ingredients except the red pepper flakes in my high-speed blender, scraping down the sides to get all those dates fully incorporated—that little step makes the sauce silky smooth every time. Then, I gently heat it on the stove until it boils, add the red pepper flakes, and lower the heat to let it simmer. You’ll notice it thickens and turns a beautiful caramel color—this is where the magic happens, and your kitchen will smell amazing!

Step 2: Prep the Chicken and Coatings

While the sauce simmers, I season the chicken pieces with sesame oil and garlic powder, then set up a little “assembly line” with the eggs whisked in one bowl and the arrowroot flour mixed with salt and pepper in another. Dipping each piece of chicken first in the egg and then tossing it in the starch creates that crispy crust when frying. Don’t rush this part, and remember to shake off excess flour—you don’t want clumps.

Step 3: Fry the Chicken to Golden Perfection

I heat avocado oil in a deep skillet over medium-high heat until it’s shimmering. Working in batches, I fry the chicken pieces for about three minutes, turning occasionally until golden and crisp. Be careful not to overcrowd the pan, or the chicken won’t get crispy. After frying, I always put the chicken on a paper-towel-lined plate to soak up any excess oil.

Step 4: Toss & Serve

To finish up, I gently reheat the sesame sauce and toss it with the crispy chicken pieces so every bite is coated in that luscious glaze. Then I sprinkle on toasted sesame seeds and thinly sliced scallions for freshness and crunch. Serving it over sautéed cauliflower rice is my favorite way to keep it Paleo and light. Enjoy that perfect combo of textures and flavors!

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Pro Tips for Making Paleo Sesame Chicken Recipe

  • Don’t Skip the Soak: Soaking the chicken in the egg mix helps the arrowroot stick evenly, resulting in a crispy crust every time.
  • Watch Your Oil Temperature: Medium-high heat is key; too hot and the chicken will burn, too low and it gets greasy.
  • Simmer Sauce Gently: Keep stirring while simmering so the sauce thickens without sticking to the pan, letting it develop that rich caramel texture.
  • Batch Frying Works Best: Avoid overcrowding the pan which can steam the chicken instead of crisping it up.

How to Serve Paleo Sesame Chicken Recipe

Paleo Sesame Chicken, healthy Paleo chicken recipe, Whole30 sesame chicken, crispy paleo chicken, gluten-free sesame chicken - The image shows a white bowl filled with crispy fried chicken pieces coated in a shiny reddish-brown sauce. The chicken pieces are layered closely together, with a sprinkling of white sesame seeds and chopped bright green onions scattered on top, adding vibrant color contrast. A pair of dark wooden chopsticks rests on the edge of the bowl, partially inserted into the chicken. The bowl sits on a white marbled surface with small bowls of green onion and seasoning blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish this dish with a sprinkle of toasted sesame seeds and plenty of thinly sliced scallions. The seeds add a nutty crunch, while the scallions give a fresh bite that cuts through the richness perfectly. If I’m feeling fancy, a drizzle of extra sesame oil over the top adds that little extra oomph.

Side Dishes

My go-to side is sautéed cauliflower rice – it’s light and soaks up the sauce beautifully. Sometimes, I add a quick stir-fry of broccoli and snap peas for extra greens. Roasted sweet potatoes are also a lovely pairing when I want something a bit heartier.

Creative Ways to Present

For special occasions, I like to serve the chicken in individual lettuce cups topped with scallions and a squeeze of lime for a refreshing twist. Another fun presentation is layering it over spiralized zucchini noodles for a beautiful low-carb “noodle” bowl that guests always love.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to three days. Because the chicken holds up well, I love reheating it gently in a skillet rather than the microwave to keep that crisp texture intact.

Freezing

This recipe freezes beautifully! After frying and cooling the chicken, I portion it out and freeze in zip-top bags. When I want a quick meal, I thaw it overnight in the fridge and toss it back in a hot pan for a few minutes to revive the crispness.

Reheating

The best way I’ve found to reheat Paleo Sesame Chicken is in a cast-iron skillet over medium heat with just a splash of oil. This method crisps up the coating again while warming the chicken through without drying it out.

FAQs

  1. Can I make this Paleo Sesame Chicken Recipe with chicken breasts instead of thighs?

    Absolutely! Chicken thighs are juicier, which is why I prefer them, but chicken breasts work just fine. Just be careful not to overcook, since breasts can dry out more easily. Cutting them into 1-inch pieces helps them cook evenly and quickly.

  2. Is there a substitute for medjool dates in the sauce?

    If you don’t have medjool dates, you can try using soaked raisins or a small amount of pure maple syrup for sweetness. The texture will be slightly different, but the sauce will still be delicious.

  3. Can I bake this chicken instead of frying?

    Yes, you can bake the coated chicken pieces at 425°F (220°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway. While it won’t be quite as crispy as frying, it’s a great lighter option.

  4. Is this recipe suitable for Whole30?

    Yes! The Paleo Sesame Chicken Recipe uses Whole30-approved ingredients like coconut aminos instead of soy sauce, medjool dates for natural sweetness, and clean oils—making it perfect for your Whole30 meal plan.

Final Thoughts

This Paleo Sesame Chicken Recipe quickly became one of my favorite weeknight dinners because it’s uncomplicated, full of flavor, and reliably delicious. Plus, it checks all the boxes: paleo, Whole30, and crazy tasty. Whether you’re cooking for family, meal prepping, or just treating yourself, I hope you enjoy making and eating this as much as I do. If you give it a try, drop a comment and let me know how it turned out—I’d love to hear your spin on it!

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Paleo Sesame Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 30 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Paleo, Whole30, American
  • Diet: Paleo
Print Recipe

Description

A flavorful Paleo Sesame Chicken recipe perfect for Whole30, featuring tender chicken thighs fried to a golden crisp and coated in a rich, slightly sweet sesame sauce made with medjool dates and coconut aminos. This dish is garnished with sesame seeds and scallions, offering a delicious, healthy alternative ideal for those following paleo and Whole30 diets.

Ingredients

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
  • 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
  • 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

  1. Prepare the sauce: In a high-speed blender, combine all sauce ingredients except red pepper flakes and blend until smooth, scraping down the sides as needed to fully incorporate the dates.
  2. Cook the sauce: Transfer the sauce to a small saucepan over medium heat. Whisk and bring to a boil for 2-3 minutes, then reduce heat to medium-low and simmer. Add red pepper flakes and continue simmering for 3-4 minutes until thickened to a caramel-like consistency.
  3. Prepare the chicken coating: In a shallow bowl, mix arrowroot or tapioca flour with salt and pepper. In another shallow bowl, whisk the eggs.
  4. Season the chicken: Drizzle chicken pieces with sesame oil and sprinkle garlic powder over them. Toss to coat evenly.
  5. Coat the chicken: Dip chicken pieces lightly into the whisked eggs, then toss them in the arrowroot starch mixture, shaking off any excess. Place coated pieces in a bowl ready for frying.
  6. Fry the chicken: Heat about 1/2 cup of avocado oil or refined coconut oil in a large deep non-stick skillet over medium-high heat until sizzling hot. Fry chicken in batches for about 3 minutes, turning once or twice, until crisp and golden brown.
  7. Drain the chicken: Remove the fried chicken onto a paper-towel-lined plate to drain excess oil. Repeat frying with remaining chicken, adjusting oil temperature and adding more oil if needed.
  8. Toss chicken with sauce: Gently reheat the sesame sauce if necessary, then toss the fried chicken pieces in the sauce until evenly coated.
  9. Garnish and serve: Sprinkle sesame seeds and sliced scallions over the coated chicken. Serve over sautéed cauliflower rice or your favorite vegetables.

Notes

  • Adjust red pepper flakes according to your preferred spice level.
  • If arrowroot flour is unavailable, tapioca starch is a perfect substitute for the coating and sauce thickener.
  • Use refined coconut oil or avocado oil for frying to keep the flavor neutral and maintain paleo compliance.
  • For a lower-fat option, chicken can be baked or air-fried instead, though frying gives the best crispiness.
  • Ensure the oil is hot enough before frying to prevent greasy chicken and to achieve a crispy crust.
  • Store leftover sauce separately in the refrigerator and reheat gently before use to avoid burning.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 110 mg

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