Gluten Free Sesame Chicken
I've been trying Gluten Free for a couple of weeks now.
I love fried chicken, but no wheat makes it a bit harder. I've tried soy flour when I was on Atkin's and that is ok... but it's not great. I like Dim Sum and I enjoyed some breaded crab and sesame chicken fingers that were fried there with a gingered soy sauce marinade before breading, but soy sauce has wheat in it, so I can't use that.
I made a marinade with basalmic vinegar and water, about 3 T. each, added a squirt of sesame oil, lashings of Mrs. Dash, garlic powder and powdered ginger, a bit of pepper, and cut up a large package of boneless/skinless breasts into nugget sized pieces I shook all that up and let it set for about 20 minutes. Because the vinegar is so acid I didn't want it to sit too long. I have used basalmic vingear in marinades to tenderize beef and it's wonderful for that, but this chicken was tender enough already.
Meanwhile, I mixed a cup of brown rice flour, and a quarter cup of raw sesame seeds, with garlic, ginger, Mrs. Dash, pepper, just a hint of salt and a tiny bit of dried mustard, and dredged the marinated nuggets in that, leaving them sit and redredging them a half hour later. I then fried them in olive oil.
The rice flour is nicer than any wheat flour coating I have ever made, or bread crumbs. It's thinner, lighter, nice and crispy-crunchy, and makes a good seal for the juices. It's more neutral so it really lets the spices influence the taste of the chicken. I hadn't expected it to be better. I'm impressed
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