Asian Honey Chicken

SOOO GOOD! I'm so glad there are leftover of this. The original recipe called for vegetable oil and all purpose flour, I used coconut oil and coconut flour instead. I also didn't use buttermilk, I used a cup of almond milk mixed with a tablespoon of white vinegar (it's a non dairy substitute for buttermilk).

Ingredients

1/2 cup of coconut oil (this may increase as you cook the chicken)
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup of coconut flour (I used a bit more)
1 cup buttermilk (I used a cup of almond milk mixed with a tablespoon of white vinegar)

Sesame seeds

For the sauce 

1 tablespoon cornstarch
1/2 cup of honey
2 tablespoons of soy sauce
1 tablespoon of apple cider vinegar
1 teaspoon of sesame oil

Directions

1. Heat coconut oil in a large skillet 
2. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again
3. Working in batches, add chicken to the skillet and cook until evenly golden and crispy 

4. Transfer to a paper towel-lined plate
5. In a small bowl, combine cornstarch and 1 tablespoon water and set aside
6. In a small saucepan, combine honey, soy sauce, apple cider vinegar,  and sesame oil. 

7. Bring to a boil, then reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes
8. Place chicken in a large bowl and drizzle with the honey glaze, then add the sesame seeds