Sesame Chicken


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

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

2 tbsps sesame seeds for garnish

thinly sliced scallions for garnish



In a high speed blender, blend together all the sauce ingredients except for the red pepper flakes, until a smooth mixture forms, scraping down the sides to incorporate all the dates if needed.

Transfer the sauce to a small saucepan over medium heat. Whisk and heat for 2-3 minutes to a boil, then lower the heat to med-low to simmer. Add the red pepper flakes, then simmer for another 3-4 minutes until the mixture thickens and reduces a bit (it should resemble a thick caramel).


Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.

Whisk the eggs in a separate shallow bowl. Drizzle the chicken with the sesame oil and sprinkle with the garlic powder.

Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place in s bowl

Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook the chicken pieces, frying for about 3 minutes until crisp and golden, turning once or twice.

Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed and adding more oil if needed.

Gently reheat the sesame sauce and toss it with the chicken. To serve, sprinkle all over with sesame seeds and green onion and and serve over sautéed cauliflower rice or your favorite veggies. Enjoy!

Filed in: Chicken