Japanese Chicken
THM:S, low carb, sugar free, gluten/dairy/nut free (Use gluten-free oat fiber, coconut oil instead of butter for frying, and an allergy-friendly soy sauce alternative such as coconut aminos if necessary.)
Author: Briana Thomas
Serves: 8-10
Ingredients
- 2½ lb. chicken tenders or chicken breasts cut into strips
- 2 eggs, beaten
- ¾ c. oat fiber
- ¾ c. golden flaxmeal
- 4 T. salted butter
Sauce:
- ¾ c. reduced-sodium soy sauce
- ¾ c. water
- ½ c. + 2 T. white vinegar
- 1 T. THM Super Sweet Blend
- 2 tsp. garlic powder
- 1 tsp. salt
- 1½ tsp. xanthan gum
Instructions
- Whisk the oat fiber and flaxmeal together to make a breading.
- Heat the butter in a skillet.
- Roll the chicken strips in the beaten egg, then in the breading, and fry the strips in the butter on both sides just until golden brown.
- Transfer the chicken strips to baking dishes. I used a 9"x13" and a 7½"x11" baking dish.
- Whisk the sauce ingredients together, adding the xanthan gum last slowly while whisking so it doesn't clump. Pour the sauce over the chicken, then bake (uncovered) at 350* for 30 minutes or until the chicken is done.
Notes
Feel free to add more sweetener to the sauce, if desired. My family liked this amount of vinegar, but feel free to decrease it if it's too much for you.
Recipe by Briana Thomas at https://www.briana-thomas.com/japanese-chicken/