Craving for an authentic Asian food that is easy to make? Try this extremely mouthwatering and heavily seasoned sauce dish that will knock your chopsticks off!
4 garlic cloves, minced
2 tbsp fresh ginger, minced
1-2 dried red chili pepper, crushed
3 tbsp date paste
1 tbsp toasted hazelnut
1½ cups purified water
1/4 cup + 1 tbsp rice vinegar
1/4 cup + 2 tbsp coconut aminos
2 tsp sesame oil
3 dried bay leaves
1 tbsp coconut oil
3 tbsp arrowroot flour
1/2 tsp Chinese five spice
1/4 tsp Mediterranean salt
1/4 tsp freshly ground black pepper
1 1/2 lb boneless, skinless chicken breasts
3 large egg whites
1 cup arrowroot flour
1/4 cup organic coconut flour
1 teaspoon baking soda
1 cup coconut oil for frying
2 green onions, thinly sliced (to garnish)
1 birds eye chili pepper, thinly sliced
4 Sprigs of parsley
1. The previous night, you can place your chicken in a soak made of 2 cups of purified water and 2 teaspoons salt. This will make the chicken extra tender and tasty.
2. To make the sauce, combine all ingredients in food processor and process until it is smooth. Transfer to a medium saucepan to bring to a boil over medium high heat. Stir sauce until it turns darker and has become thick, for about 4 minutes. Turn off heat, cover and set aside.
3. Remove chicken from salted solution and dry with cloth napkin. Cut the pieces into chunks about one inch cubed.
4. Whisk egg whites in a shallow dish until they get foamy.
5. Combine arrowroot flour, coconut flour and baking soda in a shallow dish. Use a whisk to make sure the ingredients are well mixed.
6. Put half the chicken into the foamy egg whites until it is well-coated, then dredge the chicken in the flour mixture, making sure all sides are well-coated. Transfer chicken to plate and repeat with remaining chicken pieces.
7. Heat oil in a large wok until it registers about 340º F. Fry the chicken in about 3 batches until it is golden brown, about 3 minutes, turning the pieces over halfway throughout cooking. Transfer cooked chicken to a paper towel-lined baking sheet to allow it to drain.
8. Re-warm the sauce over medium heat until it bubbles. Then add the chicken pieces and toss around to coat.
9. Transfer to a serving dish and then garnish with sliced green onions, chili peppers, and some parsley to cool things down.
Also See: General Tso’s Chicken – Paleo Style