Hawaiian Garlic Chicken (Gluten Free)
This Hawaiian Garlic Chicken is packed with flavor! An easy sweet and savory sauce really elevates this recipe. This is easy enough for any night of the week and great for any time of the year!
Why You’ll Love This Recipe
This chicken is packed with flavor. Here is why you’ll love this recipe:
- The homemade sauce is made with only 3 ingredients, but it is so flavorful!
- The sauce is the perfect balance between sweet and savory.
- This chicken is tender and flavorful.
- The gluten free breading adds the right amount of crispiness.
- This chicken is warm enough for fall and winter but fresh enough for spring and summer.
- This recipe is Paleo, Grain Free, Gluten Free, and Dairy Free!
First, cube chicken into 1 inch cubes. In a shallow bowl, whisk both eggs. In a different shallow bowl, mix together both flours and seasonings.
Next, take each piece of chicken and dunk it in the egg mixture.
Then, place it in the dry mixture. Toss around until fully coated. Repeat for remaining chicken.
Add coconut oil to a large skillet over medium heat. Place chicken in skillet.
Cook for 4 minutes on each side, or until chicken is completely cooked through.
In a small bowl, mix together coconut aminos, minced garlic and coconut sugar.
Once chicken is cooked through, turn heat off. Add sauce to skillet and toss to combine.
Finally, serve Hawaiian garlic chicken!
Frequently Asked Questions (FAQs)
I suggest using a meat thermometer to ensure chicken is cooked through. Once chicken has reached 165 degrees Fahrenheit internally, it is cooked through.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, add chicken and a drizzle of oil to a skillet over low. Heat until warm.
The chicken tastes very similar to Chicken Nuggets. The sauce is similar to a sweet and spicy sauce.
Yes, this chicken is gluten free. For more ideas, see my Gluten Free Recipes page.
- Boneless and skinless chicken breasts or thighs yield the best results.
- Cut chicken into evenly sized pieces to ensure even cooking.
- If skillet becomes too dry, add another drizzle of oil. Skillet should never be dry.
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Get the Recipe: Hawaiian Garlic Chicken (Gluten Free)
- First, chop chicken into 1 inch cubes.
- In a shallow bowl, whisk 2 eggs.
- In another shallow bowl, combine tapioca flour, almond flour, garlic powder, ground pepper and ground ginger. Stir to combine.
- Dip each piece of chicken in the egg mixture. Then, dip in flour mixture.
- Once chicken is fully coated, set aside on a plate. Continue for every piece of chicken.
- Add oil to a large skillet over medium heat. Once oil is warm, add chicken to the skillet.
- Then, cook for 4 minutes on each side, or until fully cooked through.
- While chicken is cooking, combine coconut aminos, minced garlic and coconut sugar in a small bowl.
- Once chicken is cooked through, turn heat off. Pour sauce into skillet.
- Toss chicken around until fully coated in sauce. Finally, serve.
- Use refined coconut oil for a neutral taste.
- Chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit.
- Coconut aminos can be replaced with gluten free soy sauce.
- Cornstarch or arrowroot powder can be used in place of tapioca flour.
- Avocado oil, olive oil or even butter can be used instead of coconut oil.
- Store leftovers in the fridge in an airtight container for up to 3 days.
- Reheat leftovers in a drizzle of oil in a skillet over low heat. Heat until warmed.
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