Ingredients
- 1 pound free-range boneless, skinless chicken breast
- Pinch of sea salt
- 1 teaspoon sesame oil
- 1/4 cup coconut flour
- 1/2 teaspoon ground ginger
- 4 egg whites
- 6 tablespoons toasted sesame seeds
- Cooking spray of choice
For the dip:
- 2 tablespoons natural, creamy almond butter
- 4 teaspoons coconut aminos (or gluten-free soy sauce)
- 1 tablespoon water
- 2 teaspoons rice vinegar
- 1 teaspoon sriracha or to taste
- 1/2 teaspoon ground ginger
- 1/2 teaspoon monk fruit (omit for Whole30)
Instructions
- Preheat your air fryer to 400 degrees Fahrenheit for 10 minutes.
- While the air fryer heats, cut the chicken into nuggets (about 1-inch pieces) dry them off, and place them in a bowl. Toss with salt and sesame oil until coated.
- Place the coconut flour and ground ginger in a large Ziploc bag and shake to combine. Add the chicken and shake until coated.
- Place the egg whites in a large bowl and add in the chicken nuggets, tossing until they are all well coated in the egg.
- Place the sesame seeds in a large Ziploc bag. Shake any excess egg off the chicken and add the nuggets into the bag; shake until well coated.
- Generously spray the mesh air-fryer basket with cooking spray. Place the nuggets into the basket, making sure to not crowd them or they won't get crispy. Spray with a touch of cooking spray.
- Cook for 6 minutes. Flip each nugget and spray with cooking spray. Then, cook an additional 5-6 minutes, until no longer pink inside.
- While the nuggets cook, whisk all the sauce ingredients together in a medium bowl until smooth.
- Serve the nuggets with the dip and enjoy!