- 4
Ingredients
- 4 chicken breasts, flattened to 1/4 inch thickness
- 1 cup tapioca starch
- 1/4 cup sparkling water
- 1 egg
- Pinch of salt
- Refined coconut oil, for frying (refined doesn't have a coconut flavor)
- 6 tablespoons tapioca starch
- 3 tablespoons water
- 3 cups chicken broth
- 3 tablespoons butter
- 2 tablespoons coconut aminos
- 1/4 teaspoon pure almond extract
- 1 chicken bouillon cube
- Salt and pepper, to taste
- Shredded iceberg lettuce
- Sliced almonds
- Sliced green onions
- Hot Chinese mustard (this is essential for the full flavor profile)
Preparation
Step 1
To make the gravy:In a large saucepot over high heat whisk the tapioca starch and water together. Stir in the remaining ingredients and bring to a boil. Once boiling reduce heat and keep warm.
Fry the chicken: Flatten the chicken breasts. Whisk together the batter ingredients until smooth. In a large wok over high heat, heat about 1/2 - 3/4 cup of refined coconut oil until very hot. Working in batches, dip the chicken into the batter and allow a bit of the excess to drip off before dropping it directly into the hot oil. Give the chicken a little nudge with a wooden spoon to loosen any bits that are stuck to the bottom of the pan. Let fry about 5 minutes per side until crispy and golden. Remove and drain on paper towels, repeat with remaining chicken.
Assemble the dish: Place a bed of shredded lettuce on a plate and top with the hot chicken, pour gravy over top and top with almonds, green onions, and mustard.