Organic Gluten Free Plain Flour

(IN-STORE ONLY)

Australian Lupin Flakes

(IN-STORE ONLY)

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Organic Minced Ginger

Organic Japanese Tamari Soy Sauce

(IN-STORE ONLY)

Organic Sesame Oil

(IN-STORE ONLY)

Scoop Honey Yellow Box

Organic Tapioca Flour

(IN-STORE ONLY)

Organic Roasted Sesame Seeds

(IN-STORE ONLY)

Ingredients

Instructions

1. Preheat the oven to 200C. Line a baking sheet with parchment paper.

2. Add flour to a small bowl, egg to a small bowl and whisk, and the lupin flakes to another small bowl.
3. Coat chicken in flour, then dip into the egg followed by coating it lightly in the lupin flakes.
4. Place separately on your lined baking tray and drizzle with oil of your choice.
5. Bake for 10 mins, flip and cook for another 5-10 mins until crispy.
6. Now to make the sauce. In a small saucepan on low-medium heat add the olive oil and garlic(and ginger if using).
7. Cool for about 2 mins to release their flavour into the oil.
8. Whisk in the tamari, water, rice wine, sesame oil, honey and chilli (if using). Bring to a simmer whisking often.
9. Add the tapioca flour and whisk until thickened. Taste and add more honey or tamari if needed.
10. Add chicken to the sauce and toss to combine.
11. Add to your bowl of sticky rice and veggies and garnish with sesame seeds, fresh coriander and or chopped spring onion.