Gluten-Free Sesame Chicken

1.Mix chicken, salt, ground black pepper, yogurt, and sesame oil in a bowl. Mix well and set aside. Let it marinate for at least 30 minutes.

2.Mix cassava flour, cornstarch, white rice flour, salt, ground black pepper, and baking powder in a mixing bowl. Add the chicken broth and mix well. The batter will be thick yet have a smooth and flowing consistency.

3.Dip each piece of chicken into the batter, ensuring it's fully coated. After dipping, gently lift the chicken from the batter and proceed to coat it evenly with breadcrumbs. Repeat this process for all the chicken pieces.

4.Heat oil in a heavy bottom pan or deep fryer over low heat.

5.Fry the chicken in batches if necessary, ensuring an even cooking process. Cook until the coating turns a beautiful golden brown, indicating its crispiness. Ensure the chicken is thoroughly cooked, then allow it to cool.

6.Mix tamari sauce, chicken broth, honey, brown sugar, vinegar, and sesame oil in a small bowl. Mix well and set aside.

7.Heat the oil using a wok or deep skillet, then saute the garlic and ginger until fragrant.

8.Pour in the sauce mixture and red pepper flakes. Mix well until it has boiled.

9.Once the mixture reaches a boiling point, swiftly incorporate and thoroughly blend the cornstarch mixture. Allow the mixture to boil briefly, ensuring the desired consistency is achieved.

10.Add in the fried chicken and coat all the chicken with the mixture. Add the sesame seeds and mix well. Take it off the heat and serve while hot. Top with sliced green onion and sesame seeds. Serve with rice.