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Sesame Chicken - Paleo Style
Sesame chicken showed up in American Chinese restaurants sometime in the mid 20th century, the sweeter, milder answer to General Tso's for anyone who wanted the crispy fried chicken and glossy sauce without the heat. It's the safe order, the one nobody at the table complains about, sweet and nutty instead of spicy and sharp. The whole dish lives or dies on the sesame oil, that's the ingredient doing the actual work, not just seeds scattered on top for looks. Ingredients and recipe is very similar to the Orange Chicken - Paleo Style!
Ingredients
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1/2 Cup Avocado Oil
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1.5 Lbs Chicken Thighs Or Breast
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1/2 Cup Cornstarch
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1/2 Yellow Onion
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1/2 Red Bell Pepper
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1/2 Green Bell Pepper
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2 Garlic Cloves
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1/2 Tsp Ginger
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1/2 Cup Coconut Aminos
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1 Tbsp Rice Wine Vinegar
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1 Tbsp Honey
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3 Tbsp Sesame Oil
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1/2 Tsp Black Pepper
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1 Tsp Sesame Seeds
How to make it
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1
Get 1/2 cup avocado oil ripping hot in a stainless or non-stick skillet over medium-high heat, you want it around 375F if you've got a thermometer. If not, you can stick a toothpick into the oil and if you see bubbles around it then the oil is most likely ready.
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2
Pat the chicken dry and season with salt. Toss it in a bowl with the cornstarch until every piece is coated. Work in batches so you're not crowding the pan, shake off the extra starch and lower the chicken into the hot oil. Give it about 3 minutes a side until golden and cooked through. Pull it onto a plate and keep going until all the chicken's fried.
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3
Grab a second pan, heat it up with more avocado oil until shimmering. Toss in the onion, red pepper, green pepper, garlic, and ginger and let it cook down until the onions go translucent. Pour in the coconut aminos, rice wine vinegar, and honey. Let that simmer until it reduces by half, that's when the sauce actually pulls together instead of running thin.
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4
Add the sesame oil, black pepper, and the fried chicken back into the pan. Toss everything together until it's fully coated and glossy.
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5
Plate with a side of white rice and enjoy!
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