AuthorStacy SaundersCategoryDinnerDifficultyIntermediateHave a low histamine party with this honey bbq popcorn chicken- it's scrumptious!
Low histamine BBQ sauce nightshade free
Add bbq sauce, honey, and ketchup into a small saucepan over medium-low heat. Whisk together, then let it simmer for 3-4 minutes, whisking occasionally. Remove from heat.
Cut up the chicken into bite sized pieces. Pat the pieces dry between 2 layers of paper towels.
In a large bowl add cornstarch, garlic powder, and paprika. Stir until well combined. Then add the chicken pieces and stir to coat evenly. Each chicken piece should be completely covered with the cornstarch.
Heat 1 tbsp of oil in a cast iron skillet over medium heat. When it is warmed put in half of the chicken pieces so they cover the pan in a single layer. Cook for 2-3 minutes on each side, until golden brown or internal temperature reaches 165°F. Scoop out onto a cooling rack. Repeat with the second half of chicken pieces.
Add all the chicken back into the skillet, turn heat to low, then add the honey bbq sauce. Stir to combine evenly and let it simmer for a minute or so. Then serve over rice with steamed veggies on the side! Optional: Garnish with green onions.
Freeze the leftovers. I like to reheat mine in my air fryer, but the microwave or the stovetop would work as well.
I love to make this recipe when I already have my low histamine ketchup & bbq sauce in the freezer. An added bonus is when I also have frozen rice, then basically all I have to do is cook the chicken!
The sauce is delicious, and a good sauce can be hard to come by on a low histamine diet. I've always loved popcorn chicken so when I adapted this recipe I was really excited.
Note: If you don't dry the chicken the moisture will mix with the cornstarch and make it very sticky and slimy. It still tastes good, but it will not have a crust or crunch.
Recipe adapted from: Sally's Baking Addiction
Ingredients
Directions
Add bbq sauce, honey, and ketchup into a small saucepan over medium-low heat. Whisk together, then let it simmer for 3-4 minutes, whisking occasionally. Remove from heat.
Cut up the chicken into bite sized pieces. Pat the pieces dry between 2 layers of paper towels.
In a large bowl add cornstarch, garlic powder, and paprika. Stir until well combined. Then add the chicken pieces and stir to coat evenly. Each chicken piece should be completely covered with the cornstarch.
Heat 1 tbsp of oil in a cast iron skillet over medium heat. When it is warmed put in half of the chicken pieces so they cover the pan in a single layer. Cook for 2-3 minutes on each side, until golden brown or internal temperature reaches 165°F. Scoop out onto a cooling rack. Repeat with the second half of chicken pieces.
Add all the chicken back into the skillet, turn heat to low, then add the honey bbq sauce. Stir to combine evenly and let it simmer for a minute or so. Then serve over rice with steamed veggies on the side! Optional: Garnish with green onions.
Freeze the leftovers. I like to reheat mine in my air fryer, but the microwave or the stovetop would work as well.