Crispy Sesame Chicken with Sticky Sauce, Sticky Rice + Roasted Broccoli

Inspired by both the Korean Chicken poke bowls at our local restaurant, as well as the honey chicken of our childhoods – this crispy battered chicken in a sticky, sweet, salty Asian sauce is insanely good! This version is completely gluten free and a million times more nutritious than its traditional counterparts! Serve it hot on top of sticky rice with a side of sesame roasted broccoli and cucumber ribbons, and you’re set for the BEST fake-a-way you’ve ever tried! Seriously, try it!

Serves 4

Crispy chicken:

4 free range chicken thigh fillets

1 cup tapioca flour

1-2 free range eggs

3 tbsp. extra virgin olive oil

Sticky Sauce:

2 tbsp. toasted sesame oil

2 cloves garlic, minced

2cm fresh ginger, finely grated

½ cup tamari (or GF soy sauce)

½ cup filtered water

2 tbsp. rice wine vinegar

3-4 tbsp. raw honey or maple syrup

1 tbsp. tapioca flour

1 ½ cups sticky rice and/or brown rice (sushi rice works well)

Broccoli, 1 large or 2 small heads

1 Lebanese cucumber, peeled into ribbons

2 tbsp. toasted sesame seeds

Handful fresh coriander leaves

3 spring onions, finely sliced

1.     Preheat the oven to 200°C and line two oven trays with baking paper.

2.     Place the tapioca flour into a medium bowl and whisk the egg in another bowl. Set aside.

3.     Cut the chicken thighs into 3cm pieces, and in batches of about 4-5 at a time, coat the chicken pieces in tapioca flour. Then, coat them in the egg, ensuring you drain off the excess, before finally dipping them back into the tapioca flour. They should be coated in three layers – tapioca, egg, tapioca. This will create a light and crispy batter.

4.     Drizzle some olive oil onto one of the lined oven trays and place the chicken pieces on the oil, ensuring you spread them apart and leave a little space between each one – crowding the chicken will cause it to turn soggy rather than crispy and/or cause the pieces to stick together. Drizzle a little more olive oil over the chicken and place into the oven to bake for 10-15 minutes or until golden on the underside. Turn the chicken pieces over and allow to bake for a further 10 minutes.

5.     Meanwhile, put your sticky rice on to cook. Now you can also cut the broccoli into small florets and place onto the second oven tray, drizzle with some sesame oil and season with salt and pepper. Place into the oven to roast with the chicken for the final 10 minutes, or until crispy and slightly tender.

6.     To make the sauce, place the sesame oil into a small saucepan over medium heat. Add the ginger and garlic and gently simmer for a few minutes, stirring. Remove from the heat and allow to cool slightly and infuse for a further 2 minutes. Add the remaining ingredients, except for the tapioca. Whisk them together and then pour a small amount (a couple of tablespoons) into a small bowl and add the tapioca to this. Whisk until a smooth paste is formed. Now, add this back into the saucepan over the heat and whisk continually until the sauce thickens.

7.     Add the crispy baked chicken into the hot, thickened sauce and stir until well-coated. Serve the rice in warmed bowls, followed by the roasted broccoli and sticky chicken. Add a couple of ribbons of cucumber to each bowl and top with spring onions, coriander, and toasted sesame seeds. Enjoy immediately!