I make this sesame chicken pretty often on weeknights. It’s an easy dish to make and it’s really delicious. The chicken is breaded and baked. Right before serving, drizzle some sweet and spicy sesame finishing oil on top! It’s always a hit and the best part is that it’s so simple to make.
This past weekend, I turned 29-years-old. I can’t believe this is the last year that I’ll be able to say I’m in my twenties. I know that I’m still young, but lately it seems like I spend a lot of time wondering where the time went. It seems like only a few years ago, I was in college and my only “problems” in life were that I didn’t know what to wear on my next date with Roby, girl/boy drama, and final exams. As I get older, I’m learning how to deal with actual problems, and even though I feel so incredibly blessed and grateful for everything we have – I can’t help but to think about how good things were back in the day – when I didn’t appreciate them for what they were. I’m sure one day, I’ll look back on these next few years and think the same thing. I better start being more appreciative. I’ll start now.
I’m really thankful for how I spent my 29th birthday. I didn’t want a party or lots of booze this year (maybe for my 30th…). Instead, on Friday night, we had a family dinner with both of our families and two of my best friends, who I also consider family. We drank wine, played this charade-like game called heads up (it’s a fun app – definitely download it) and ate delicious food (lamb vindaloo, chili chicken and some other gluten-free but non-paleo foods like chana, paneer, vegetable biryani, etc). For dessert, we had gajar ka halwa cake.
The next day, Roby and I went to Masa 14 in DC for their bottomless brunch. They had a gluten-free menu and I loved all of the food and the drinks (bacon-infused vodka? yes, please). It started to snow like crazy while we were in the city, so we had to cut the rest of the day short. We had plans to go to a spa, see the national geographic museum and then end the night with dinner at Bourbon Steak. Roby wanted to continue with our plans and spend the night in the city but after our boozy brunch, I was pretty tired and worried about the weather, so we drove home. I’m glad we did too, because I think we ended up getting 8-inches of snow and ice. We spent the rest of the day being snowed in, watching netflix and taking a nap. I genuinely had a great time doing all of those things. And, I’m pretty sure THAT is how I know I’m getting older.
- 1 ½ pounds skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon coconut aminos
- 1 tablespoon tapioca flour
- 1 ½ cup almond flour
- 1 teaspoon salt
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon turmeric
- 2 eggs, whisked
- Preheat the oven to 450°F. Place parchment paper on a large baking sheet.
- Add chicken and coconut aminos to a medium-sized bowl and sprinkle the tapioca flour on top. Mix well and allow to marinate for 5-10 minutes.
- In another bowl, place the almond flour and spices.
- Dip each chicken piece into the whisked egg, then dip into the almond flour mixture and place it onto a baking sheet. Repeat for all chicken pieces.
- Bake at 450°F for 20 minutes or until the juices from the chicken run clear.
- Add all of the ingredients except the sesame seeds to a small saucepan over medium heat.
- Whisk well, then pour the oil over the chicken.
- Sprinkle sesame seeds on top and serve.