Description
Coated with a delicious chili paste sauce – it’s spicy and sweet.
Ingredients
Scale
- 3 chicken breasts, cut into 1 inch pieces
- 1/2 cup tapioca flour
- 2 heaping tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup coconut oil
- garnish with 1 tablespoon sesame seeds and 2 scallions, sliced thinly
Korean Sauce
- 1/2 cup ketchup
- 1 tablespoon gochujang paste
- 2 tablespoons coconut aminos
- 2 tablespoons tamari or soy sauce
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1–2 pinches red pepper flakes
Instructions
- Toss the chicken pieces in a bowl along with the tapioca flour, baking powder, salt, pepper and garlic powder. Ensure that the pieces are all coated with the mixture.
- Heat the coconut oil over high heat in a medium to large sauté pan. When the oil is sizzling, add in the chicken pieces – being sure not to crowd them. I had to do 3 different batches.
- Turn the heat to medium and let the chicken pieces cook for at least 2 minutes on the first side. Flip over when they are toasty brown. Cook on the next side for 2 minutes or until they are fully cooked. Remove from the pan into a shallow bowl. Repeat the process for the remaining chicken pieces.
- While the chicken cooks, combine all of the sauce ingredients together in a small bowl. Whisk to combine.
- Wipe the pan out with a paper towel. Return to the stove over low heat. Add the cooked chicken back in and pour 1/2 of the sauce over the chicken. Toss to coat and add the remaining sauce or leave a little for dipping or serving.
- When the chicken is heated and coated with the sauce. Turn the heat off and serve.
- Garnish with sesame seeds and scallions.
- Prep Time: 10
- Cook Time: 15
- Category: chicken
- Method: stove-top