Hawaiian Garlic Chicken (Gluten Free)
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
4 people
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Calories
537 kcal
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Course
Main Course
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Cuisine
American
Hawaiian Garlic Chicken (Gluten Free)
Description
The recipe starts by cutting chicken into one-inch pieces, which are dipped in whisked eggs, then coated in a blend of tapioca flour, almond flour, garlic powder, ground pepper, and ginger. Cooking in coconut oil on medium heat develops a lightly crisp layer while keeping the chicken moist inside. Once cooked through, the pan is removed from heat and the sauce made with coconut aminos, minced garlic, and coconut sugar is poured over, coating the chicken in a glossy, aromatic glaze.
This chicken can be served as a main dish alongside rice or vegetables, delivering a balance of savory, sweet, and garlicky flavors. The crispy exterior contrasts with juicy chicken pieces inside.
Using refined coconut oil keeps a neutral flavor, and substitutions like gluten-free soy sauce or alternate flours are possible based on availability. Leftovers keep well refrigerated for up to three days and reheat gently in a skillet with a splash of oil to maintain texture.
Ingredients
- 2 pounds chicken breast or thigh
- 2 egg whisked
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 1 tsp garlic powder
- 1/2 tsp black pepper ground
- 1/2 tsp ground ginger
- 2 tbsp coconut oil or olive oil
- 1/2 cup coconut aminos or gluten free soy sauce
- 1 tbsp garlic minced
- 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 flavor during cooking.
- Chicken is done when it reaches an internal temperature of 165°F.
- Coconut aminos can be swapped for gluten-free soy sauce if preferred.
- Tapioca flour can be replaced by cornstarch or arrowroot powder.
- Alternative oils like avocado or olive oil can be used instead of coconut oil.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Reheat leftovers in a skillet with a bit of oil over low heat until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 54g | 108% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 985mg | 41% |
| Potassium | 896mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 188IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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