Listen to me, child...THIS is the holy grail of all fancy looking recipes that are really a total joke to assemble. It truly is so easy a caveman probably did do it. Well, probably not. But I urge you to give this a shot nonetheless. This simple dish totally brings together that honey walnut flavor everyone loves out of their go-to Asian joints. Let's be real - EVERYONE has a go-to Asian joint. So - just think about your coveted favorite spot, channel their honey walnut chicken or shrimp, and HERE it is. It's sorcery, I tell you. Oh yeah - and if you want to sub the chicken for shrimp, just get it peeled and deveined and get jiggy with it.
For the Candied Walnuts
- 1/2 cup chopped walnuts
- 2 tbsp coconut oil or ghee
- 2 tbsp coconut sugar
- Pinch of salt
For the Chicken
- 2 lb boneless, skinless chicken thighs
- 1 egg
- 1/4 cup sweet potato flour or tapioca starch
- 1 tsp sea salt
- 1/4 cup coconut oil or ghee
- 3 tbsp mayonnaise (use my recipe but use regular sea salt as opposed to white truffle salt, OR go with a clean store bought variety, like Sir Kensington's or Primal Kitchen)
- 1 tbsp lemon juice
- 1 tbsp coconut vinegar (apple cider vinegar will also work)
- 1 tbsp honey
- Pinch of salt
- Sesame seeds to garnish
- Make the candied walnuts - in a skillet on medium heat, melt the oil/ghee and add the walnuts and sugar. Toss for about five minutes (make sure walnuts are all coated). Remove to a paper towel lined plate to dry.
- Cut the chicken into bite sized chunks and set aside.
- Prepare the batter - whisk the egg in a large mixing bowl. Add the sweet potato or tapioca flour and sea salt.
- Toss the chicken cubes in the mixing bowl and stir to coat with the batter.
- In a large (preferably cast iron) skillet, heat the 1/4 cup of coconut oil or ghee over medium high heat. When hot, add the chicken pieces and cook about 4-5 minutes per side, or until the chicken is golden and cooked through. Remove the skillet from heat.
- In another large mixing bowl, whisk together the mayo, lemon juice, honey, coconut vinegar and salt. Add the chicken to the bowl and toss until coated.
- Plate the chicken and sprinkle each plate with 2 tbsp of candied walnuts and sesame seeds to garnish.
* Tip - excellent served over cauliflower rice! Use this recipe and follow directions for the rice!