This is a yummy recipe!! I had to tweak is so it would be gluten free.
It was definitely delicious! And sooooooo filling!
The original recipe is here:
The gluten free ingredient tweeks:
for the sauce
1/2 cup honey
2 tablespoons tamari
1/8 teaspoon sesame seed oil
1 dash of red pepper flakes
1 tablespoon apple cider vinegar
1 tablespoon cornstarch
1 tablespoon water
for the chicken
2 breasts of chicken, cut into 1 1/2″ cubes
1 1/2 cups white rice flour
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander(left this out because I forgot I was out)
1/2 teaspoon onion powder
1 cup buttermilk
peanut or canola oil for frying
*in a saucepan over medium heat, add the honey, soy sauce, sesame oil, red pepper flakes and apple cider vinegar. whisk and bring to a boil. in a separate bowl stir together the cornstarch and water. once the mixture is boiling, while continuing to whisk, slowly add the cornstarch mixture. bring back to a boil and then turn down to simmer for 10 minutes. remove from the heat and allow to finish thickening. the sauce will be only a little thick, as too thick will be hard to toss the chicken in and will taste too cornstarchy.
*meanwhile, heat the oil in a cast iron dutch oven (I used a sauté pan since I don’t have a Dutch oven)over medium high heat (or we do just over medium). now, toss the chicken in the four, then the buttermilk and back into the flour. once the oil is hot cook the chicken, turning occasionally until golden and cooked through, about 3-5 minutes. drain on a paper towel and then toss in the sauce and serve over sticky rice.
This was a VERY yummy dish! It was a big hit with my fam bam!