Crispy Almond Chicken Breast Panda Express

🧂 Ingredients

• 16 ounces chicken tenderloins
• 1 cup almond flour
• 2 eggs
• 4 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon ground ginger
• ½ teaspoon garlic salt
• 4 cloves minced garlic
• ⅓ cup soy sauce

  low sodium
• 1 green onion

Instructions

• 1 Slice chicken tenderloins into small pieces, a little over one inch by one
  inch. Sprinkle with a little of the seasonings mix, about a quarter of the
  seasonings. 
• 2 Grab two small shallow bowls; however, I do like to use shallow Tupperware
  containers. In one, add the almond flour and seasonings, stirring to combine.
  Pour the eggs into the second bowl, whisking to make them smooth.
• 3 Preheat the air fryer to 400 degrees and grease the rack with cooking spray. 
• 4 One by one, dredge chicken piece in the egg white, being sure to shake off any
  excess. Finally, cover the chicken in the flour mixture. Place each battered
  chicken piece on the greased air fryer, trying not to let them touch. 
• 5 Air fry for 3 minutes. Spray the chicken with cooking spray and then air fry for
  another 3 minutes. 
• 6 Flip the chicken over and spray any raw flour with cooking spray. Air fry for
  another 4 minutes, or until fully cooked and crispy.
• 7 While the chicken is cooking, heat a small saucepan over medium heat. Drizzle
  with a little oil or spray with cooking spray. 
• 8 Add the minced garlic and let it cook until it has a nice darker golden color.
  It should take a few minutes.
• 9 Then, pour in the soy sauce and bring that to a simmer. Reduce the heat a little
  and let the sauce simmer until thickened. Be sure to stir and scrape the bottom
  every minute or so. 
• 10 When the sauce is thickened, add in a sliced green onion and let that cook down
  for a minute or two.
• 11 When the chicken is fully cooked, carefully toss the pieces in the sauce.

Nutrition Info