Chinese takeout without the gluten, grease, and MSG. Does it get any better than this? I took the original recipe and de-glutenized it, and, of course, changed it all around, since I’d rather read a quick sentence and get right to the goods, because let’s be honest…don’t we all just scroll down to the bottom right away to find the recipe? I’d rather my readers be happy than hAngry.
Baked Honey Garlic Chicken
Preheat oven to 450 degrees F and line a baking sheet with parchment paper (spritz a little olive oil on it too, for good measure)
Cut 1 lb boneless, skinless chicken breasts (defrosted) into 1 inch pieces
Take 1 cup gluten free bread crumbs and season with salt, pepper, granulated garlic, and paprika.
Beat 2 large eggs in a bowl large enough to dip chicken pieces.
Working in batches, dredge the chicken pieces in egg, then breadcrumbs, then deposit onto baking sheet.
Bake until golden brown and crisp, about 15-20 minutes.
While it’s baking, whip up this sauce:
In a saucepan on the stove over med-high heat, combine:
1/3 c. honey
4 cloves garlic, minced
2 Tbsp coconut aminos or tamari gluten free soy sauce
1 Tbsp Sriracha, if you so desire
In a separate small bowl, mix:
1 Tbsp corn or tapioca starch
1/3 c. water
Add to honey mixture in the pot and stir until thickened, about 1-2 minutes.
Add chicken to sauce, toss until coated, and garnish with sesame seeds and green onions.