Gluten-Free Sesame Chicken

This Gluten-Free Sesame Chicken is a delightful twist on a classic dish, featuring tender chicken pieces coated in a crispy, gluten-free batter and tossed in a savory sesame sauce. Perfect for a midnight snack, this dish is both satisfying and quick to prepare.

Ingredients

• Chicken breast - 300 grams, cut into bite-sized pieces
• Gluten-free all-purpose flour - 1/2 cup (60 grams)
• Egg - 1 large, beaten
• Sesame oil - 2 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• Honey - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Sesame seeds - 2 tablespoons, toasted
• Green onions - 2, sliced for garnish
• Salt - to taste
• Black pepper - to taste
• Oil for frying - 1 cup (for deep frying)

Steps

1. In a mixing bowl, combine gluten-free flour, salt, and black pepper. Dredge the chicken pieces in the flour mixture, shaking off excess.
2. In another bowl, dip the coated chicken pieces into the beaten egg, allowing any excess to drip off.
3. Heat oil in a deep pan over medium-high heat. Once hot, carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 5-6 minutes. Remove and drain on paper towels.
4. In a separate small saucepan, heat sesame oil over medium heat. Add minced garlic and ginger, sautéing for 30 seconds until fragrant.
5. Stir in gluten-free soy sauce, honey, and rice vinegar. Allow the sauce to simmer for about 2-3 minutes until slightly thickened.
6. Add the fried chicken pieces to the saucepan and toss them well to coat in the sauce.
7. Sprinkle toasted sesame seeds over the chicken and mix well.
8. Serve hot, garnished with sliced green onions.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein, which supports muscle health.
• Contains antioxidants from sesame seeds, promoting heart health.

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