‘FRIED’ CHICKEN TERIYAKI BOWLS

INGREDIENTS:

8 chicken thighs (boneless) - cut into bite sized chunks

1/2 cup tapioca flour

1 tsp white pepper

1 tsp himalayan salt

avocado oil or coconut oil to shallow fry

2 cloves garlic - crushed

3 tbs tamari

3 tbs honey or maple syrup

sesame seeds and sliced spring onion to garnish

METHOD:

Using a large pan, heat 1-2cm of oil and turn the heat to medium high.

While the oil is heating, place tapioca, white pepper and salt in a large bowl and add chicken. Toss to coat completely.

Shallow fry chicken until golden on both sides, do this in batches to be sure not to overcrowd the pan.

While the chicken is cooking, mix together garlic, tamari and honey in a bowl.

When all the chicken is done, safely discard the cooking oil and place the pan over the heat again. Add the cooked chicken into the pan and coat with the tamari dressing, tossing to be sure no piece is missed.

Serve with cauliflower rice and top with sesame seeds and chopped spring onion.