Sesame-Less Chicken
Ingredients
- 1 ½ lbs chicken cutlets, cubed
- ¼ cup nondairy milk
- 3 cloves garlic, crushed
- ⅕ tsp crushed red pepper flakes
- ¼ cup potato starch
- 2 eggs whites
- oil for frying
Sesame-less Sauce:
- ¼ cup coconut aminos
- ¼ cup Passover white vinegar
- ¼ cup dark brown sugar
- ¼ cup honey
- ¼ cup ketchup
- ⅓ cup water
- 1 scant tbsp potato starch
- 1 tsp garlic powder
- 2 tsp oil
Instructions
- In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken. Marinate for 15-20 minutes at room temperature to tenderize the chicken.
- Place potato starch into a large bowl. In a second large bowl, whisk egg whites until soft peaks form.
- Dredge marinated chicken in the potato starch, then coat with a thin layer of egg whites, scraping against the side of the bowl to remove excess (see note). Discard remaining marinade.
- Heat 3 inches of oil over medium-high heat. Working in batches, add chicken, taking care not to crowd the pan and making sure each piece is fully submerged in oil. Fry for 2 minutes until golden.
- Transfer chicken to a paper towel-lined 9x13-inch pan.
- Prepare the sesame-less sauce: In a small bowl, whisk together sauce ingredients until smooth. Transfer to a large skillet; bring to a boil, stirring constantly, until sauce thickens. Add fried chicken; toss to coat. Serve warm.
Notes
If beaten egg whites become liquid, whisk again to form soft peaks.
