Ingredients
Scale
Meat:
- 2–2.5 pounds raw chicken thighs or breasts, thawed & cut into 1–2 inch bites
Vegan Wet Batter:
- 1/2 cup gf all-purpose flour, we again used Namaste (Bob’s red mill is a great option too!)
- 2/3 cup corn starch
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups chilled water
Dry Breading:
- 1 1/2 cups gf all-purpose gluten free flour, we used Namaste
- 1/2 tsp white pepper
- 1 tsp salt
Sesame Sauce:
- 1 TB olive oil
- 2 tsp minced fresh garlic
- 1/2 cup honey
- 1/2 cup coconut aminos
- 1/4 cup ketchup
- 3/8 cup brown sugar
- 1/4 cup apple cider vinegar
- 4 tsp cornstarch
- 3 TB sesame seeds, OR white poppy seeds (if you cannot have sesame)
- 1 tsp red pepper flakes, optional for spiciness
- Olive Oil (or any neutral tasting oil), for frying
- 1–2 cups long grain rice, cooked
Instructions
- In a bowl, mix up the vegan wet batter ingredients till smooth.
- In another bowl, Mix up your dry breading ingredients.
- Dunk each of your chicken pieces into the wet batter. Then roll each chicken piece into the dry breading.
- Heat 1 inch of oil in a deep frying pot to 350 degrees F.
- In another pot add in all the sesame sauce ingredients & bring to a boil.
- Carefully cook all the chicken bites for 3 mins per side in the hot oil. The chicken should be crispy and golden when done.
- Place cooked chicken on a plate with a paper towel to minimize oiliness. Then add all the chicken to the pot with the sauce.
- Continue to simmer and stir chicken till throughly coated in sauce. Sauce should thicken considerably.
- Serve with rice!
- Prep Time: 15
- Cook Time: 15