Description
This Paleo Sesame Chicken recipe is a Whole30-compliant, flavorful dish featuring tender chicken thighs coated in a crispy arrowroot crust, paired with a luscious homemade sesame sauce sweetened naturally with medjool dates. It’s perfect for a healthy dinner served over sautéed cauliflower rice or your favorite vegetables.
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
Garnish:
- 2 Tbsp sesame seeds
- Thinly sliced scallions
Instructions
- Prepare the Sauce: In a high-speed blender, blend together all sauce ingredients except the red pepper flakes until smooth, scraping down sides as needed to incorporate all dates fully.
- Simmer the Sauce: Transfer blended 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 add red pepper flakes. Simmer for another 3-4 minutes until the sauce thickens and reduces to a thick caramel-like consistency.
- Prepare Chicken Coating: In a shallow bowl, combine arrowroot or tapioca flour 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 Chicken: Lightly dip chicken pieces into the whisked eggs, then toss in the arrowroot starch mixture, shaking off excess. Place the coated chicken pieces into a bowl while you finish coating all.
- Fry Chicken: Heat about 1/2 cup of avocado or refined coconut oil in a large deep non-stick skillet over medium-high heat until sizzling hot. Fry the chicken pieces in batches for about 3 minutes each, turning once or twice, until crisp and golden brown.
- Drain Chicken: Transfer cooked chicken to a paper-towel-lined plate to drain excess oil. Repeat frying for remaining chicken, adjusting oil temperature and adding more oil as needed.
- Toss Chicken with Sauce: Gently reheat the sesame sauce if needed, then toss it with the fried chicken pieces to coat evenly.
- Serve: Sprinkle with sesame seeds and sliced scallions. Serve immediately over sautéed cauliflower rice or your favorite vegetables for a Paleo-friendly meal. Enjoy!
Notes
- Use refined coconut oil or avocado oil for frying as they both have high smoke points suitable for frying.
- Adjust red pepper flakes according to your preferred spice level.
- Medjool dates provide natural sweetness, but any soft date variety can be substituted.
- For a lower sodium version, reduce the salt amount or use a salt substitute.
- Ensure the oil is hot enough before frying to achieve crispy chicken; too cool oil will result in greasy pieces.
- Serve with steamed or sautéed vegetables or cauliflower rice for a complete Paleo meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 115 mg
