Description
This Paleo Sesame Chicken recipe offers a delicious Whole30-compliant meal featuring crispy fried chicken thighs coated in a flavorful sesame sauce made from naturally sweet medjool dates and coconut aminos. Perfect for a satisfying dinner served over sautéed cauliflower rice or veggies, this dish balances bold Asian-inspired flavors with a grain-free, gluten-free approach.
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
- 1/4-1/2 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
Garnish:
- 2 Tbsp sesame seeds
- Thinly sliced scallions
Instructions
- Prepare the sauce: In a high-speed blender, combine water (warmed slightly), pitted medjool dates, coconut aminos, rice vinegar, arrowroot flour or tapioca, sesame oil, and garlic powder. Blend until smooth, scraping down the sides to fully incorporate the dates.
- Cook the sauce: Transfer the blended sauce to a small saucepan over medium heat. Whisk continuously and bring to a boil, then reduce to medium-low heat. Add red pepper flakes and simmer for 3-4 minutes until the sauce thickens and reduces to a caramel-like consistency.
- Prepare the chicken coating: In a shallow bowl, mix tapioca flour or arrowroot with salt and black pepper. In a separate shallow bowl, whisk the eggs. Drizzle the chicken pieces with sesame oil and sprinkle with garlic powder.
- Coat the chicken: Lightly dip each chicken piece into the whisked eggs, then toss in the tapioca mixture, coating evenly and shaking off excess. Place coated chicken pieces in a bowl ready for frying.
- Fry the chicken: Heat about 1/2 cup avocado 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 golden and crispy. Transfer cooked chicken to a paper-towel-lined plate to drain. Adjust heat and add more oil if needed for remaining batches.
- Combine and serve: Gently reheat the sesame sauce if needed and toss the fried chicken pieces in it to coat evenly. Garnish with sesame seeds and thinly sliced scallions. Serve over sautéed cauliflower rice or favorite vegetables for a complete meal. Enjoy!
Notes
- For a Whole30-compliant recipe, ensure medjool dates are free from additives.
- You can substitute arrowroot flour with tapioca starch as preferred.
- Use refined coconut oil if you want a neutral frying oil without coconut flavor.
- Adjust red pepper flakes to your desired spice level or omit for no heat.
- Instead of frying, you can bake the chicken at 425°F for 20 minutes for a lighter version, though traditional texture is best when fried.
- Sautéed cauliflower rice is a great low-carb and paleo-friendly base.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
