![]() Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Add the dried chili peppers, if using.Press the SAUTE button, then whisk the arrowroot starch (or xanthan gum) with 2 tablespoons water until combined and stir into the Instant Pot. ![]() Once all the pressure is released, carefully unlock the lid.Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE. The Instant Pot will take some time to come to pressure. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes.Once you’ve browned all the chicken, pour in the remaining sauce along with 1/3 cup water (or chicken broth).Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). Turn your Instant Pot to SAUTE then add in oil.Dip in egg white and coat with almond flour. Season chicken with salt, pepper and 1 tablespoon of the sauce/marinade.MAKE THE SAUCE: In a medium bowl, combine the coconut aminos, fish sauce, sesame oil, vinegar, tomato paste, garlic, and red pepper chili flakes.
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