Lauren

By gmasusan

Ingredients

• 4 chicken breasts, flattened to 1/4 inch thickness
• 1 cup tapioca starch
• 1/4 cup sparkling water
• 1 egg
• Pinch of salt
• Refined coconut oil, for frying (refined doesn't have a coconut flavor)
• 6 tablespoons tapioca starch
• 3 tablespoons water
• 3 cups chicken broth
• 3 tablespoons butter
• 2 tablespoons coconut aminos
• 1/4 teaspoon pure almond extract
• 1 chicken bouillon cube
• Salt and pepper, to taste
• Shredded iceberg lettuce
• Sliced almonds
• Sliced green onions
• Hot Chinese mustard (this is essential for the full flavor profile)

Details

Servings 4
Adapted from wickedspatula.com

Preparation

Step 1

To make the gravy:In a large saucepot over high heat whisk the tapioca starch and water together. Stir in the remaining ingredients and bring to a boil. Once boiling reduce heat and keep warm.
Fry the chicken: Flatten the chicken breasts. Whisk together the batter ingredients until smooth. In a large wok over high heat, heat about 1/2 - 3/4 cup of refined coconut oil until very hot. Working in batches, dip the chicken into the batter and allow a bit of the excess to drip off before dropping it directly into the hot oil. Give the chicken a little nudge with a wooden spoon to loosen any bits that are stuck to the bottom of the pan. Let fry about 5 minutes per side until crispy and golden. Remove and drain on paper towels, repeat with remaining chicken.
Assemble the dish: Place a bed of shredded lettuce on a plate and top with the hot chicken, pour gravy over top and top with almonds, green onions, and mustard.