Sesame chicken is the classic takeout Chinese food. It’s very salty and sweet. However, you have no idea what Chinese restaurants put in their chicken. You can easily perfect the Keto version of this classic dish by using wholesome ingredients. You will be pleasantly surprised by the taste. Serve it with rice or roasted vegetables. Of course, it’s less sweet than the original, but still very delicious. And you won’t be consuming too much carbs, which is always a good thing.
If you’re cooking this for your family or friends, you can meal prep the component sthe night before and assemble the meal in less than 5 minutes. Don’t tell anyone it is Keto appropriate and no one will even notice the change in ingredients.
Keto Sesame Chicken
Sesame chicken is a classic Chinese meal, it's so flavorful, tender and moist that you can't stop eating it. However, the classic version isn't suitable for Keto. This recipe uses different ingredients to achieve the same unbeatable flavor. This chicken is very quck and amazingly simple to whip up.
Of course, adjustments are necessary when you're on Keto. You should use liquid aminos instead of soy sauce and xylitol instead of honey. If you're on Paleo, you can go ahead and use honey. The Keto version is very delicious, too.
- 1.5 kg chicken winglets, organic
- 60 ml coconut aminos
- 60 ml xylitol if Paleo, you can use honey
- 10 ml molasses
- 10 ml grated ginger
- 2 cloves garlic, grated
- 10 ml sesame oil
- 45 ml rice vinegar
- 5 ml cayenne pepper
- 8 ml arrowroot starch
For the serving:
- 20 ml sesame seeds, roasted
- 2 scallions, chopped
Pat the chicken and place it in a rimmed train. It should be suitable for a liquid marinate. Set aside and move to the sauce. Take a bowl and add aminos, molasses, sweetener, garlic, oil, vinegar, ginger and cayenne pepper. Check the seasoning. If needed, add salt and vinegar. Pour ½ seasoning over the chicken and reserve the other half. Cover the meat and marinate for several hours. You can leave the meat overnight.
Take the rack and place it in the upper third of the oven. Preheat it to 425F. Line a tray with foil and sprinkle with oil. Place the chicken in the tray. Roast until thoroughly cooked. It usually takes 40 minutes. Flip the chicken half way through.
While the chicken is cooking you can make the glaze. Place the marinade in a pan with 60 ml water and simmer for 20 minutes. Sieve out the garlic and ginger pieces and return to the pan. If you're on Paleo, you can skip the next step because your glazing will thicken automatically.
Once the glaze is simmering, dissolve the arrowroot in water. Pour the mixture into the sauce and carefully mix for a minute. Simmer the glaze until it thickens. It usually takes 3-5 minutes. The glaze will thicken a bit more once off the heat. Finally, pour the glaze over the chicken when it's cooked and golden. Serve immediately with scallions and sesame seeds.