This recipe is Whole30, Paleo, Gluten, and Dairy Free.
I don't want to brag (okay maybe just a little) but oh my goodness this Crispy "Honey" Mustard Chicken is to die for! David said it tastes just like sweet and sour take out. The sauce is sticky and gooey and the chicken is crispy, tender and finger licking good! We enjoy it with steamed broccoli but the options are endless with this one. Over cauliflower fried rice or with stir fried veggies or even over a salad with savoy cabbage and carrots. Honestly, I have eaten this cold from the refrigerator and it even delicious cold!
1 1/2 lbs chicken thighs, cut in pieces, I like Butcher Box
1/2 cup arrowroot powder
1/2 cup cassava flour
1 tsp salt
1 tblsp garlic powder
3/4 cup water, or more if needed
1/4 cup ghee, I like Fourth and Heart
5 large dates, pureed
3 tblsp Dijon mustard
3 tblsp coconut aminos
Avocado oil for frying
Sesame seeds for garnish, optional
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Combine in a large bowI, arrowroot, cassava, garlic powder and water.
whisk till combined, you want it thick.
Add chicken to mixture, stir to coat.
Pour oil in a pan so it's a bit more than coated.
Fry chicken without moving till golden.
Flip and cook other side.
Move to a plate lined with paper towels.
Meanwhile, combine in a saucepan, ghee, pureed dates, Dijon and coconut aminos.
Cook on low till sauce is bubbly, it will
Add chicken pieces to sauce and toss
Garnish with sesame seeds (optional)