1lb chicken breasts or thighs, cubed 1/2-2 cups oil of choice (coconut, avocado, etc) (Frying is optional) 2 eggs 1 cup flour of choice (almond, cassava, spelt, etc) 1tbsp salt
In a small bowl whisk eggs. In another bowl mix flour and salt. Dip chicken in egg and put into flour mix and mix until chicken is coated. In a frying pan or pot melt oil and fry chicken pieces until cooked through and crispy brown on the outside, turning occasionally to get all sides. Remove chicken pieces and put aside on paper towels.
Sauce:
1 tbsp olive oil 1 tbsp minced garlic 1 tsp ginger powder 1tbsp tomato paste 1/2 cup dried chili pods (can remove seeds) and/or red pepper flakes to taste 1/8 apple cider vinegar and/or 1/8 cup rice vinegar or white wine vinegar 1/4 cup Bragg’s Liquid Aminos (soy sauce alternative) 1/8 cup Swerve (or sugar substitute of choice) 2 tbsp raw honey 1/2 tbsp arrowroot powder (cornstarch alternative) mixed with 1/2 tbsp water, stir 1/2 cup green onion (garnish)
In a large frying pan combine all ingredients and stir until bubbling. Add in the arrowroot + water mixture, stirring constantly until the sauce starts to thicken. Add the chicken pieces to the sauce and stir until coated. Serve with a green onion garnish.
