Ingredients:
For the Chicken:
4 large boneless skinless chicken breasts, pounded thin (cut into smaller pieces if necessary for manageability)
4 teaspoons salt
4 teaspoons black pepper
For the Flour Coating:
2 cups almond flour
3 tablespoons ground ginger
2 teaspoons ground thyme
2 teaspoons ground sage
2 tablespoons paprika
1 teaspoon cayenne pepper (or to taste)
For the Egg Wash:
4 eggs
8 tablespoons water
Honey Garlic Sauce:
2 tablespoons olive oil
3 -4 minced garlic cloves
1 cup honey
1/4 cup gluten free thai peanut sauce
1 teaspoon ground black pepper
sesame oil
Directions:
- To make the Honey Garlic Sauce: In a small saucepan, heat the olive oil and cook the garlic over medium heat the to soften, but do not allow it to brown.
- Add the honey, thai peanut sauce, and black pepper. Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes.
- Make an egg wash by whisking together the 4 eggs and 8 tablespoon water; set aside.
- Combine together the flour ginger, thyme, sage paprika and cayenne pepper; set aside.
- Season the chicken breasts with salt and pepper, then dip the meat in the almond flour and spice mixture. Dip the breast into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat.
- Heat a heavy-bottomed skillet on the stove with about a half inch of sesame oil covering the bottom. You will want to carefully regulate the temperature so that the chicken does not brown too quickly. Cook about 4 or 5 minutes per side until golden brown and crispy.
- Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the Honey Garlic Sauce.
Enjoy!