Paleo Bang Bang Chicken (With Mango Cucumber Salad)

Directions

1. 1
   First, if you can, I suggest to marinate the chicken for 30 minutes to an hour before cooking. Simply lay the chicken pieces on a cutting board (close together) and sprinkle evenly with all of the spices and salt. Use your hands to massage the chicken meat to make sure the spices are distributed evenly. Leave in the fridge for an hour or overnight and make sure to remove from the cold for 10-15 minutes before frying.The next you can make the sauce. This can also be made ahead of time, if youre doing this as part of meal prep on the weekend.
2. 2
   Heat a small saucepan over medium-high heat.
3. 3
   Add the coconut oil, onion, chill and salt and saut for 2-3 minutes, stirring a few times, until softened.
4. 4
   Add the rest of the ingredients and stir through over heat until melted and well combined (for about a minute).
5. 5
   Transfer the sauce mixture to a small blender or a food processor and blend until smooth.
6. 6
   Transfer to a bowl and set aside. If storing in the fridge, simply reheat before serving to thin it out (you can add a little more water if gets too thick in the fridge).If not using a blender or a food processor, dice the onions, chill and garlic very finely, so that once the sauce is combined in the pot, you can leave it unprocessed.Make the salad before you start cooking the chicken. That way all the components are ready for service. Simply cup all the salad ingredients and assemble in a bowl or a large platter.
7. 7
   Drizzle with lime juice, sprinkle with a little sea sat and drizzle with olive oil. Set aside.Now to cooking the chicken. Make sure the chicken is out of the fridge so its not too cold. The first step is to make the flour slurry.
8. 8
   Combine the flours with the almond or coconut milk and whisk through until smooth.
9. 9
   Add the slurry to the chicken and mix until evenly coated.
10. 10
    Heat 2 tablespoons of coconut oil (a thin layer) over medium-high heat and once hot add the chicken pieces, one by one, making sure there is a little space around them. I like to use chopsticks for this as you can delicately move the pieces around the pan. Cook for 5 minutes on each side. Use a thin spatula to slide under the chicken, if if it feels a little stuck before you turn it over.
11. 11
    Serve the chicken over the salad platter and drizzle with a few tablespoons of the sauce.
12. 12
    Serve extra sauce on the side. I like to also serve some extra green vegetables such as steamed broccoli or snow peas.