Servings: 8 Servings
Calories: 545kcal
Equipment
- deep skillet or frying pan
- saucepan
Ingredients
Fried Chicken
- 3 pounds boneless skinless 1 inch cutting chicken breasts
- 4 beaten eggs
- 1 cup tapioca flour
- 1 tsp sea salt
- ½ tsp black pepper
- olive oil
Chicken Gravy
- 4 cups chicken broth
- 4 tbsp water
- 4 tbsp coconut aminos
- 4 sliced green onions
- 4 tbsp tapioca flour
Instructions
- In a deep skillet or frying pan, heat olive oil over medium-high heat.
- In a separate bowl, beat eggs together. Then in another bowl, mix tapioca flour, sea salt, and black pepper.
- Dip each chicken breast into the beaten eggs, then coat with the tapioca flour mixture.
- Place chicken in heated oil and cook until golden brown on both sides (around 5-7 minutes per side).
- Remove chicken from pan and place on paper towel-lined plate to remove excess oil.
- In a saucepan, mix together chicken broth, water, coconut aminos, and green onions. Bring to a boil.
- In a small bowl, mix tapioca flour with water until smooth.
- Slowly pour the tapioca mixture into the boiling chicken broth while stirring continuously.
- Reduce heat and let simmer for 3-5 minutes until gravy thickens.
- Serve fried chicken on a bed of rice or noodles and top with the savory chicken gravy.
Notes
– Make sure to cut the chicken into cubes that are roughly the same size so they cook evenly.
– If you don’t like spicy food, you can leave out the red pepper flakes.
– Feel free to add other vegetables to the dish, such as carrots or mushrooms.
– To add even more flavor to the dish, add a few drops of sesame oil to the sauce.
– You can also add a pinch of brown sugar to the sauce to make it a bit sweeter.
Nutrition
Calories: 545kcal
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