Get the Recipe: Hawaiian Garlic Chicken (Gluten Free)
This Hawaiian Garlic Chicken is crispy and has the most flavorful sauce! The chicken is tender, the breading is crunchy and the homemade sauce is sweet and savory. This recipe is a great way to elevate classic chicken!
Ingredients
- 2 pounds chicken breasts or thighs
- 2 eggs, whisked
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1/2 tsp ground pepper
- 1/2 tsp ground ginger
- 2 tbsp coconut oil, or olive oil
- 1/2 cup coconut aminos, or gluten free soy sauce
- 1 tbsp minced garlic
- 2 tbsp coconut sugar
Instructions
- 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.
Notes
- 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.
Calories: 537kcal, Carbohydrates: 29g, Protein: 54g, Fat: 22g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 227mg, Sodium: 985mg, Potassium: 896mg, Fiber: 2g, Sugar: 5g, Vitamin A: 188IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 2mg