Gluten Free Sesame Chicken
A simple recipe for gluten free sesame chicken, with tender pieces of white meat chicken oven baked to crispy perfection, tossed with a sweet, salty, savory sauce. Satisfy your takeout cravings the healthy way!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons mayonnaise
- 1 egg ( (any size) beaten)
- 3 tablespoons gum free gluten free flour blend
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 pounds skinless boneless chicken breasts (cut into 1 1/2 inch cubes)
- 2 cups Panko-style gluten free bread crumbs ( or crushed plain gluten free cornflakes)
- Cooking oil spray
- 1 1/2 cups chicken stock
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- 3 tablespoons tamari ( or gluten free soy sauce)
- 1 1/2 teaspoons toasted sesame oil
- 1 teaspoon garlic powder
- 1/8 teaspoon or less crushed red pepper flakes ((optional))
- 2 cups Cooked white rice
- 1 1/2 tablespoons toasted sesame seeds
- Chopped scallions
Instructions
- 1
Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- 2
In a medium-sized bowl, place the mayonnaise, egg, flour, salt, and pepper and whisk to combine. Add the cubed chicken and toss to coat completely in the mixture.
- 3
Place the bread crumbs in a wide, shallow bowl and set it next to the bowl with the egg/mayo mixture.
- 4
Dip each piece of chicken in the crumbs on all sides, pressing down to help the pieces adhere. Place the pieces of chicken about 1/2-inch apart from one another on the prepared baking sheet.
- 5
Spray the tops of the pieces of chicken with cooking oil spray.
- 6
Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout and the inside of a larger piece reads at least 165°F on an instant read thermometer (about 15 minutes). The chicken will be crispy on the outside and tender on the inside.
- 7
In a medium-sized, heavy-bottom saucepan, place the chicken stock and cornstarch, and whisk to combine well.
- 8
Add the honey, brown sugar, vinegar, soy sauce, sesame oil, garlic powder, and optional red pepper flakes and whisk to combine well.
- 9
Cook the sauce over medium heat, whisking constantly, until the mixture simmers and begins to thicken (about 5 minutes). The sauce will continue to thicken as it cools.
- 10
Once the chicken is baked, toss in the sauce, serve over brown rice and sprinkle the chicken evenly with toasted sesame seeds and scallions.