1 tablespoon +2 teaspoons whole wheat flour 2 teaspoons cornstarch 1/8 teaspoon baking soda 1/8 teaspoon baking powder 2 1/2 teaspoons low sodium soy sauce 1 teaspoon sesame oils 2-4 tablespoons of water
1/3 cup sweet chili sauce (found in the Asian section of most supermarkets- you could probably make this yourself, but I had this on hand) 1 tablespoon rice vinegar 1 teaspoon sesame oil 1/2 teaspoon minced garlic 1/4 teaspoon chicken bouillon.
For frying the chicken
2 chicken breasts 1/4 cup (give or take) coconut oil
In a small bowl, mix all batter ingredients EXCEPT the water together. Add water tablespoon by tablespoon until you get a smooth, brownie batter consistency. Cover the batter and refrigerate. In another small bowl, mix together all sauce ingredients and set aside. On the stove over medium high-high heat, melt about half the coconut oil. Pour half the batter over the chicken breasts, and place the chicken into the hot oil BATTER SIDE DOWN. Pour remaining batter over the chicken that is facing up. Fry the chicken for 5-8 minutes on each side, or until chicken is no longer pink. If needed, add more oil. Cut up the chicken into bite sized pieces. Heat the sauce in the microwave or stove top and pour over the chicken.
Recipe and Photo:
Guiltless Glutton / CC BY