Method

1. Cut chicken into big bite sized pieces, for best results don’t trim any extra skin or fat. Sounds gross but it makes it better.
2. Mix bite sized pieces in eggs and cream till well coated.
3. Mix all powdered ingredients and coat them well. Try to avoid big chunks of batter. It works best if you roll each piece by hand in the batter. This takes longer but the coating is more even and you get a more consistent result.
4. Pan or deep fry in oil of choice for about 3 minutes. You want to make sure the inside is fully cooked and the outside is nice and crispy.

Sauce:

1. Sauté the ginger, garlic and half of the red pepper flakes in the olive oil until fragrant.
2. Add all other ingredients except Xanthan gum and simmer for 10/15 minutes. Remove the stars.
3. To thicken, Xanthan gum is a little tricky (you can sub corn starch if you dont mind the carbs) so I take about a cup of sauce and blend it with the Xanthan gum. You could use a stick blender and put it right into the pot with all the sauce as well, but the trick is not to water it down and then add it, use some or all of the sauce to mix. It has a texture all its own so I like the blender instead of whisking in because it eliminates the texture of the “gum” leaving only the thickening effect.
4. Add any sautéed W veggies you like!
5. Toss sauce in bowl with veggies and chicken just before serving.