Crispy "Honey" Mustard Chicken
1 1/2 lb boneless skinless Chicken Thigh, cut in pieces
- 1/2 cup Arrowroot Powder
- 1/2 cup Cassava Flour
- 1 tsp Salt
- 1 Tbsp Garlic Powder
- 3/4 cup Water, or more if needed
- 1/4 cup Ghee
- 5 whole Dates (Medjool), pureed
- 3 Tbsp Dijon Mustard
- 3 Tbsp Coconut Aminos
- 3/4 cup Avocado Oil, for cooking so amount varies
- 2 tsp Sesame Seeds, garnish
Combine in a large bowI, arrowroot, cassava, garlic powder and water.
Whisk till combined, you want it thick.
Add chicken to mixture, stir to coat.
Pour oil in a pan so it's a bit more than coated.
Fry chicken without moving till golden.
Flip and cook other side.
Move to a plate lined with paper towels.
Meanwhile, combine in a saucepan, ghee, pureed dates, Dijon and coconut aminos.
Cook on low till sauce is bubbly, it will be thick.
Add chicken pieces to sauce and toss to coat.
Garnish with sesame seeds (optional).