- 1/3 cup gluten-free ketchup
- 4 teaspoons gluten-free tamari
- 1 tablespoon sugar
- 1 tablespoon gluten-free Worcestershire sauce
- 1 1/2 teaspoons grated fresh ginger
- Pinch of ground allspice
- 1/2 cup cornstarch
- 2 eggs
- 3/4 cup Erewhon Crispy Brown Rice Gluten Free cereal, crushed into crumbs
- 3/4 cup Erewhon Corn Flakes, crushed into crumbs
- 1 1/2 pounds boneless skinless chicken breasts, each cut in half and pounded to a 1/2-inch thickness
- 3/4 teaspoon salt
- 1/4 teaspoon freshly round black pepper
- 3 tablespoons vegetable oil, plus more if needed
- Shredded cabbage, for serving (optional)
- Lemon wedges, for serving
To make the dipping sauce, combine the ketchup, tamari, sugar, Worcestershire sauce, ginger, and allspice in a small bowl. Stir to combine. The sauce can be made up to 1 week ahead and stored, covered, in the refrigerator.
Set three wide bowls or rimmed plates on the counter. (They should be wide enough to hold the chicken.) Pour the cornstarch into one bowl. Beat the eggs in another, and pour the crushed cereal crumbs into the last bowl. Sprinkle the chicken with the salt and pepper. One at a time, coat the chicken pieces with the cornstarch, shaking any excess back into the bowl. Dip the chicken into the egg and then coat it with cereal crumbs. As you finish, transfer the chicken to a wire rack. Repeat with the remaining chicken. The chicken can be coated a few hours ahead of time. Keep it on the wire rack set over a baking sheet, refrigerated, until ready to cook.
In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over medium heat. Add as many pieces of chicken as will fit in the pan and cook, turning once, until the chicken is cooked through, 3 to 4 minutes per side for 1/2-inch thick pieces. Repeat with the remaining chicken and oil. Serve with the dipping sauce, cabbage, and a squeeze of lemon juice.