• Sesame Chicken

    Seseame Chicken


    • 1 kg skinless, boneless chicken thighs, cut into small – medium chunks
    • 3 cloves garlic, minced
    • 2 spring onions, finely chopped
    • 2 tablespoons sesame seeds
    • 1/2 cup tapioca flour
    • Coconut butter or olive oil for frying

    For marinade

    • 1 tablespoon soy sauce
    • 1 tablespoon tapioca flour
    • 1 egg

    For sauce

    • 3 tablespoons soy sauce
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons honey
    • 2 teaspoons sesame oil
    • 1 teaspoon tapioca flour
    • 1 teaspoon salt


    1. Combine all ingredients for the marinade in a large bowl. Add chicken and allow to marinade for at least 30 minutes
    2. Combine all sauce ingredients in a bowl. Mix well and set aside
    3. Heat coconut butter or olive oil in a fry pan over a medium – high heat
    4. Coat chicken pieces in tapioca flour and cook until done. Drain chicken between paper towel to remove excess fat and set aside
    5. Drain all of the oil from the fry pan except for about 2 tablespoons. Add garlic and stir fry for 1 minute
    6. Add sauce and heat until it has thickened
    7. Add chicken back to the fry pan and stir until all pieces are evenly coated
    8. Add sesame seeds and stir to combine
    9. Transfer chicken to a plate. Garnish with spring onion and serve