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This Paleo Sesame Chicken recipe is a healthy version of a classic Chinese takeout meal with minimal effort! Tender pieces of chicken fried in a crunchy sesame coating and slathered in a sweet and tangy sauce…what’s not to love?!
A warm welcome to Tessa the Domestic Diva. She’s a mum and former teacher who learned to cook allergy-friendly foods when her third kid needed it. Her blog is all about real food and her recipes are not only super family-friendly, but also mostly gluten-free, dairy-free, vegan, Paleo, and keto. Chinese Food is one of my favourite comfort foods and I LOVE that Tessa created a Paleo version of a classic like Sesame Chicken! Paired with all those crunchy grated veggies, these tender sesame-crusted chicken bites are literally making me drool!
– Cheryl
Growing up, Chinese food was always one of my favorite family restaurant options. We didn’t go out often, but when we did, Chinese food was always a regular choice. I can only imagine at some of the ingredients used to create those deep fried chicken dishes I so loved. MSG? Likely. Processed vegetable oils? Definitely. And sugar? Probably a given!
Now, I know better. I know the quality of the food I put into my body really does have an impact on my health and well being! So to relive those nostalgic restaurant memories from my childhood…I create healthier versions everyone can enjoy!
Paleo Breading Options for Chinese Food:
- In this recipe, I have chosen to coat the chicken pieces in a simple breading of egg whites and cassava flour. It is simple, straightforward, and totally delicious.
- A mix of coconut and tapioca flours can also be used.
- If you do rice, rice flour or sweet rice flour are both options.
How to Get a Sweet Flavor for a Whole30 Sauce?
I have used multiple version for a slight sweetness. While honey or stevia work for a Paleo version, for those doing a Whole30, no sweeteners of any kind are allowed. My two favorites for this sauce are pineapple (puree or juice) and apples (sauce or juice). They lend a subtle sweetness to the end product that is equally addicting and totally delicious!!
Serving Suggestions:
- Serve this atop any favorite Asian slaw!
- Serve with some Whole30 Sriracha.
- Serve with your favorite cauli rice, or white rice as allowed
- Steamed broccoli
- Sauteed green beans
Paleo Sesame Chicken
Ingredients
Coating:
- ⅓ cup cassava flour
- ⅓ cup sesame seeds
- 2 teaspoons garlic salt
Chicken:
- 1 pound boneless skinless chicken thighs or breast cut into bite size pieces
- 3 tablespoons whipped egg whites
Sauce:
- 3 tablespoons coconut aminos
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon mirin omit for Whole30
- 1 tablespoon honey OR a few drops stevia OR for Whole30 use 2 tablespoons apple or pineapple puree or juice
Instructions
- In a small bowl, whisk together the coating ingredients and set aside.
- In a separate bowl, whisk the egg whites until fluffy, set aside.
- Mix together the sauce ingredients, set aside.
- Preheat a heavy bottomed large skillet over medium heat ( I love cast iron for crisping foods!)
- Prepare your assembly line: chicken, egg whites, coating.
- Once your pan is preheated, add 2 tablespoons coconut oil, swirling to coat pan evenly.
- Dip chicken in the egg whites, then the coating, placing coated pieces into the hot pan. Do not overcrowd the chicken or it will not crisp properly, work in batches if necessary.
- Let the first side brown, then using tongs, flip the chicken pieces over to crisp the other side, about 2-3 minutes per side.
- Once the chicken is crisped and cooked through, pour the sauce into the hot pan, stirring to release any bits. Let it simmer about a minute to reduce, then stir your chicken back into the sauce, coating evenly.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This was soooo delicious!! I decided to make this at about 4:30pm. Dinner wasn’t on the table until almost 7 since I doubled everything so had to cook quite a few batches of chicken, even in my 12 inch skillet. But it was totally worth it! Did not have Mirin, so omitted that, but otherwise made exactly as written. Used the cassava flour for all but the last (5th?) batch of chicken pieces b/c I ran out, then switched to the coconut flour/tapioca mixture. I preferred the cassava option, but the alternative worked just fine too. My sister, who is very discerning, especially with asian food, LOVED it and said it was the best chinese type food she has ever had made at home :-).
Is this the original recipe that was on the site? I doesn’t look at all like like the recipe I remember that we love. Is the original recipe still available somewhere.
I went to search for this again and saw that there is another one titled Whole30 sesame chicken (without the paleo I think) that is different. Look for that one!
What are you serving that on a bed of-some sort of slaw? Looks yummy! I hate to ask this, but any suggestions for a sub to cassava flour?
I listed a coupe options in the post above, as well as in the comment above Gina! I still need to post my Asian dressing recipe that you see here….but mixed it with the organic slaw mix from Trader Joes and some red bell pepper. If you want my dressing, message me privately via my blog, and I will snap a picture and send it your way! (tessadomesticdiva.com) Thanks for the comment!
I would love to make this!! What is a substitute for cassava flour?
Hi Anna! Many would work, depending on your dietary needs. I suggest 1 tablespoon coconut mixed with 4 tapioca, or rice flour all by itself is another option! Thanks!