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
Scale
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
- 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.
- 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.
- Prepare the chicken coating: In a shallow bowl, mix arrowroot or tapioca flour with salt and pepper. In another shallow bowl, whisk the eggs.
- Season the chicken: Drizzle chicken pieces with sesame oil and sprinkle garlic powder over them. Toss to coat evenly.
- 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.
- 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.
- 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.
- Toss chicken with sauce: Gently reheat the sesame sauce if necessary, then toss the fried chicken pieces in the sauce until evenly coated.
- 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
