This flavor packed Paleo Sesame Chicken is a healthier homemade version of a takeout favorite! It’s easy to make and contains no refined sugar, family approved and seriously tasty. Keep it Paleo and Whole30 compliant by serving over fried cauliflower rice or with your favorite stir fried veggies.
After successfully making a seriously tasty Chinese orange chicken recipe a few weeks ago, I just knew a sesame version would be perfect!
This recipe was adapted from the orange chicken and I couldn’t be happier with the result. Without using any sugar or grains of course!
We have crispy fried tender pieces of chicken tossed in a sweet/savory sesame sauce that’s sweetened with dates and has all the flavors you’re craving.
It lived up to my standard for a really good sauce – that you want to eat it with a spoon! It’s not ready to share on the blog until I’m addicted to it, and this one is perfect!
What You Need to Make Paleo Sesame Chicken
I decided to use boneless skinless chicken thighs for this recipe to make sure the chicken stays juicy and tender.
The ingredients are listed in 2 categories – what you need for the chicken and what you need for the sauce:
Sesame Sauce:
- water
- medjool dates
- coconut aminos
- rice vinegar
- arrowroot flour, or tapioca
- sesame oil
- garlic powder
- red pepper flakes
Chicken:
- boneless skinless chicken thighs
- sesame oil
- garlic powder
- tapioca flour, or arrowroot
- fine sea salt and black pepper
- eggs
- Avocado oil or refined coconut oil, for frying
- sesame seeds, for garnish
- Thinly sliced scallions, for garnish
How to Make Paleo Sesame Chicken
Make the sauce first. In a high speed blender, blend together all the sauce ingredients except for the red pepper flakes, until a smooth mixture forms, scraping down the sides to incorporate all the dates if needed.
Transfer the sauce to a small saucepan over medium heat. Whisk and heat for 2-3 minutes to a boil, then lower the heat to med-low to simmer. Add the red pepper flakes, then simmer for another 3-4 minutes until the mixture thickens and reduces a bit (it should resemble a thick caramel).
Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
Whisk the eggs in a separate shallow bowl. Drizzle the chicken with the sesame oil and sprinkle with the garlic powder.
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place in s bowl
Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook the chicken pieces, frying for about 3 minutes until crisp and golden, turning once or twice.
Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed and adding more oil if needed.
Gently reheat the sesame sauce and toss it with the chicken, then garnish with sesame seeds and sliced scallions.
Best Side Dishes for Sesame Chicken
I love this served over simple sautéed cauliflower rice to keep it Whole30.
You can also opt for some stir fried veggies like broccoli, peppers, cabbage and anything else you enjoy. Zucchini noodles would be good too if that’s your thing!
I hope you’re ready for a seriously tasty, healthier version of Sesame Chicken that’s bound to become a new favorite!
Grab your ingredients because it’s time to cook – let’s go!
Paleo Sesame Chicken {Whole30}
Paleo Sesame Chicken {Whole30}
Ingredients
Sesame Sauce:
- 2/3 cup water warmed slightly
- 5 medjool dates pitted
- 1/4 cup coconut aminos
- 3 Tbsp rice vinegar
- 2 tsp arrowroot flour or tapioca
- 1 Tbsp sesame oil
- 1/2 tsp garlic powder
- 1/4-1/2 tsp red pepper flakes adjust to taste
Chicken:
- 2 lb boneless skinless chicken thighs cut into 1" pieces
- 1 tsp sesame oil
-
1/2
tsp
garlic powder
- 1 cup tapioca flour or arrowroot
- 1 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs whisked
- Avocado oil or refined coconut oil for frying
Garnish:
- 2 Tbsps sesame seeds for garnish
- Thinly sliced scallions for garnish
Instructions
Sauce:
-
In a high speed blender, blend together all the sauce ingredients except for the red pepper flakes, until a smooth mixture forms, scraping down the sides to incorporate all the dates if needed.
-
Transfer the sauce to a small saucepan over medium heat. Whisk and heat for 2-3 minutes to a boil, then lower the heat to med-low to simmer. Add the red pepper flakes, then simmer for another 3-4 minutes until the mixture thickens and reduces a bit (it should resemble a thick caramel).
Chicken:
-
Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.
-
Whisk the eggs in a separate shallow bowl. Drizzle the chicken with the sesame oil and sprinkle with the garlic powder.
-
Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place in s bowl
-
Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook the chicken pieces, frying for about 3 minutes until crisp and golden, turning once or twice.
-
Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed and adding more oil if needed.
-
Gently reheat the sesame sauce and toss it with the chicken. To serve, sprinkle all over with sesame seeds and green onion and and serve over sautéed cauliflower rice or your favorite veggies. Enjoy!
Nutrition
Want More Homemade Paleo Takeout Recipes? Try One of These!
General Tso’s Chicken in the Instant Pot
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
Restaurant quality, so so good. It’s not a hard recipe, but it does take a little bit of extra time, which is worth it because it’s delicious!! I served mine with coconut rice and roasted broccoli.