Take-out, at home!
After this crazy December full of parties, relaxation and not-so-healthy eating, we found ourselves craving Chinese food more than anything. Not surprising, since Chinese takeout is so readily available and we’ve been indulging so often (fully aware their sauces are often flour-thickened and sweetened. No shame.)
As always, we tried our hand at replicating the dish and were pleasantly surprised with the turnout. We knew we could whip up some low carb Chinese food! Before we got started, we knew we had to get a key ingredient – toasted sesame seed oil. We finally got a small bottle of it and tested it out on our yummy Cashew Beef Thai Stir Fry recipe. It gave the dish the distinct flavor we were looking for so we decided to take it out for another spin in this low carb sesame chicken recipe.
We used toasted sesame seed oil to both flavor the sauce and fry the chicken. This maximized the toasted sesame flavor. To the sauce, we added arrowroot powder, a paleo friendly thickener we bought on Amazon, instead of xanthan gum. Xanthan gum is great, but doesn’t add enough volume to certain recipes since you only need so much (usually, ½ teaspoon is plenty!). Arrowroot powder is not inherently low carb, but it is minimally processed and you really don’t need much to thicken things up.
In this sesame chicken recipe, we used a tablespoon of arrowroot powder combined with a beaten egg to mimic that soft battered texture of Chinese sesame chicken. This texture was also important since the sesame sauce wouldn’t stick to a naked chicken thigh so easily.
How to make sesame chicken!
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