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Honey Sesame Chicken (Paleo)

Ingredients

Sauce

  • 1 cup chicken broth
  • 1/4 cup honey
  • 1 tablespoon Chinese cooking wine
  • 1 teaspoon tamari I used coconut aminos
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • dash of black pepper

Chicken Meatballs

  • 2 pounds ground chicken
  • 1/4 cup tapioca starch
  • 1 tablespoon fish sauce
  • 1 teaspoon tamari I used coconut aminos
  • 1 teaspoon coconut palm sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ginger
  • 2 teaspoons sesame seeds divided

Slurry

  • 1 tablespoon arrowroot starch
  • 1 tablespoon cold water

Instructions

  • In a saucepan, combine broth, honey, wine, tamari, salt and pepper. Bring to a boil over medium heat. Reduce the heat to low and simmer gently allowing the flavors to marry while you prepare the chicken.
  • In a mixing bowl, combine the ground chicken, tapioca starch, fish sauce, tamari, palm sugar, pepper, salt, baking soda, and ginger. Mix with hands and then transfer to a food processor and pulse until mixture is a tacky paste. With wet hand, form into 40 balls. (I found the easiest way to do that is with a small cookie scoop.)
  • You can either pan-fry the meatballs in batches over medium heat or grill them over direct medium-high heat. If pan frying, put the cooked chicken in a warm (200°) oven while you make the other batches.
  • Once the chicken meatballs are cooked, stir together the arrowroot starch and cold water to create a slurry, then stir half of the slurry into the sauce. Increase the heat to medium, bring to a simmer, and cook until thickened, about 2 minutes, adding more slurry if needed. Taste and add salt if needed, then stir in half of the sesame seeds.
  • In a mixing bowl, toss the chicken meatballs with the sauce and transfer to a serving dish. Sprinkle the remaining sesame seeds over the chicken and serve.

Notes

This recipe can also be made with egg-battered chicken breast pieces.