Paleo Sesame Chicken

Hey there! Today, I’m excited to share a tasty recipe for Paleo Sesame Chicken. It’s a healthier version of that favorite Chinese takeout dish we all love. Not only is it full of flavor, but it’s also made with wholesome ingredients that fit perfectly into a Paleo or Whole30 diet.

A Little Backstory

Sesame chicken has a fun history in American-Chinese cuisine. It usually features crispy chicken pieces coated in a sweet sauce, often topped with sesame seeds. This dish became a favorite in the U.S. during the late 20th century, especially in Chinese restaurants. My recipe keeps the traditional flavors while using nourishing ingredients. You can enjoy it without feeling guilty!

Let’s get cooking!

Recipe Overview

This recipe takes about 30 minutes to make and serves four people. It’s easy to prepare, so it’s great for both beginners and experienced cooks.

What You’ll Need

You’ll need a few things to get started:

• A high-speed blender or food processor for the sauce
• A small saucepan to heat the sauce
• A large non-stick skillet for frying the chicken
• Shallow bowls for coating the chicken

No high-speed blender? No problem! A regular blender will work just fine.

If you love meal prep, this recipe is a great choice. You can make the sauce ahead of time and keep it in the fridge for up to a week. Marinating the chicken beforehand makes it even tastier!

Ingredients

Sesame Sauce

• 2/3 cup of slightly warmed water
• 5 pitted medjool dates (for sweetness)
• 1/4 cup of coconut aminos (a soy sauce alternative)
• 3 tablespoons of rice vinegar (for a tangy kick)
• 2 teaspoons of arrowroot flour or tapioca (for thickening)
• 1 tablespoon of sesame oil (for flavor)
• 1/2 teaspoon of garlic powder
• Red pepper flakes to taste

Chicken

• 2 pounds of boneless, skinless chicken thighs, cut into one-inch pieces
• 1 teaspoon of sesame oil
• 1/2 teaspoon of garlic powder
• 1 cup of tapioca flour or arrowroot flour (for coating)
• 1 1/4 teaspoons of salt
• 1/4 teaspoon of black pepper
• 2 eggs, whisked (for dipping)

Garnish

• 2 tablespoons of sesame seeds
• Sliced scallions

You can swap out medjool dates for maple syrup or honey, and any high smoke point oil will work for frying.

Step-by-Step Method

Let’s cook together!

Making the Sauce

Blend all the sauce ingredients (except for the red pepper flakes) in your blender until smooth. Make sure the dates are fully mixed in; you might have to scrape the sides a bit. Pour the mixture into a small saucepan over medium heat. Whisk it constantly for 2-3 minutes until it starts to boil. Lower the heat, add the red pepper flakes, and let it simmer for another 3-4 minutes until it thickens—it should coat the back of a spoon.

Preparing the Chicken

Get ready to fry! In one shallow bowl, mix the tapioca flour or arrowroot with salt and pepper. In another, whisk the eggs until frothy. Drizzle the chicken pieces with sesame oil and sprinkle with garlic powder. Dip each piece into the eggs, then coat it in the flour mixture, shaking off any excess.

Next, heat about half a cup of avocado oil in your skillet over medium-high heat until it’s hot. Fry the chicken in batches for about three minutes on each side until golden brown. Don’t overcrowd the pan—it’s key for crispy chicken. When done, place the cooked pieces on a paper towel-lined plate to drain excess oil.

Bringing It All Together

Once all the chicken is cooked, gently reheat your sesame sauce and toss it with the crispy chicken in a large bowl until everything is well-coated. Serve it up hot, garnished with sesame seeds and scallions. It pairs perfectly with sautéed cauliflower rice or your favorite veggies!

Variations & Customization

This dish is super flexible! If you need gluten-free options, just make sure your sauces are certified gluten-free. For a vegan twist, you can replace the chicken with tofu or tempeh and use flax eggs instead. Like a bit of heat? Add more red pepper flakes or some sriracha to the sauce. For extra flavor, consider serving with roasted veggies like bell peppers or carrots.

Serving & Storage

When serving your Paleo Sesame Chicken, plate it in a shallow bowl and top it with scallions and sesame seeds. It looks great and tastes amazing! This dish goes well with sautéed cauliflower rice or steamed broccoli.

For leftovers, store them in an airtight container in the fridge for up to three days. When you’re ready to eat, gently reheat it in a skillet over low heat, adding a splash of water to keep it from sticking.

Want to make it ahead of time? You can freeze both the sauce and cooked chicken separately for up to three months.

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