Crispy Kung Pao Chicken with Peanuts and Chili Sauce

• 4 tablespoons coconut aminos
• 1 tablespoon hoisin
• 1 teaspoon honey
• 2 tablespoons sesame oil
• 1 teaspoon chili oil
• 1/2 teaspoon Chinese five spice
• 1/2 tablespoon cornstarch
• 1 lb chicken breast, cubed
• 2 eggs, beaten
• 1 bag Milton’s Gluten Free Crispy Sea Salt Crackers, crushed
• 1 cup almond flour
• peanuts, rice and green onions to garnish

• Preheat the oven to 400°F (200°C).
• Cube the chicken and set aside. Pulse the crackers in a food processor until finely crumbed.
• Make the sauce: whisk coconut aminos, hoisin, honey, sesame oil, chili oil, Chinese five-spice, and cornstarch in a small pan. Heat gently, stirring, until the cornstarch thickens the sauce. Remove from heat and set aside.
• Set up a dredging station with beaten eggs, almond flour, and the cracker crumbs. Coat each chicken cube in almond flour, dip in egg, then press into the cracker crumbs. Repeat if you want an extra-thick crust. Arrange the coated pieces on a baking sheet.
• Bake until the exterior is crisp and the chicken is cooked through, about 25–35 minutes depending on piece size. (Check that internal temperature reaches 165°F / 74°C.)
• Toss the baked chicken with the prepared sauce, sprinkle with peanuts and sliced green onions, and serve over rice.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.