Ingredients
- For chicken:
- 2 lb boneless, skinless chicken breasts, chopped into bite-sized pieces
- sea salt and ground pepper to taste
- 1/4 cup gluten-free flour
- 2 large eggs
- 2 Tbsps avocado oil, or olive oil
- For sauce:
- 1 Tbsp ghee or clarified butter
- 4 fresh garlic cloves, minced
- ¼ cup hot sauce of choice
- 2 tsps apple cider vinegar
- 3 Tbsps raw honey
- ½ tsp crushed red-pepper flakes, or to taste
- 2 Tbsps green onions, thinly sliced
- 1 Tbsp sesame seeds
Directions
- 1
Add your chicken pieces to a large reusable bag or into a sealable container (with lid) together with the flour, sea salt, and pepper. Toss gently to evenly coat the chicken.
- 2
In a medium bowl, beat the eggs.
- 3
Heat your oil in a large skillet over medium heat.
- 4
Working in small batches, dip each flour-coated chicken piece into the beaten eggs then add to your preheated skillet. Cook them for about 3 minutes per side, or until golden brown and fully cooked through. Set chicken aside on a plate.
- 5
Into that same preheated skillet, melt the ghee or clarified butter then add in your minced garlic. Cook, stirring constantly for 1 minute. Add in the hot sauce, vinegar, honey, and pepper flakes, stirring constantly for a minute or so, or just until the sauce has thickened.
- 6
Return your chicken pieces into the skillet and toss to coat with the firecracker sauce.
- 7
Serve hot with cauliflower rice, garnished with thinly sliced green onions and sesame seeds.
- 8
Enjoy!