1tablespoonhoney OR a few drops stevia OR for Whole30 use 2 tablespoons apple or pineapple puree or juice
Instructions
In a small bowl, whisk together the coating ingredients and set aside.
In a separate bowl, whisk the egg whites until fluffy, and mix in the soda and water. Stir in the chicken pieces, and set aside.
Mix together the sauce ingredients, set aside.
Preheat a heavy bottomed large skillet over medium heat ( I love my cast iron for crisping foods!)
Prepare you assembly line next to you preheated pan: first the chicken, followed by the coating mixture.
Once your pan is preheated, add 2 tablespoons coconut oil, swirling to coat pan evenly.
Grab several pieces of chicken then press into the coating, placing coated pieces into the hot pan. Do not overcrowd the chicken or it will not crisp properly, work in batches if necessary.
Let the first side brown, then using tongs, flip the chicken pieces over to crisp the other side, about 2-3 minutes per side.
Once the chicken is crisped and cooked through, pour the sauce into the hot pan, stirring to release any bits. Let it simmer about a minute to reduce, then stir your chicken back into the sauce, coating evenly.