Chicken

1.   Use boneless, skin-on chicken thighs and cut into 1 to 1½ inch or 2.5 to 3.8 cm size pieces.

Marinade

2.   To a large mixing bowl add the garlic powder, black pepper, salt, glucomannan, baking soda, egg white, tamari, ¼ cup water, and stir well. Add in the chicken pieces to the bowl and toss well. Cover and let marinate for 1 hour on your counter or overnight in the refrigerator

3.   Onto a baking sheet or large serving platter, spread half of the whey protein powder. Place, in a single layer, some of the marinated chicken pieces onto the platter. Sprinkle half of the remaining protein powder on top and pat to coat well. Transfer the coated chicken pieces onto a separate plate. Repeat with the rest of the chicken pieces until all of the chicken pieces are well coated

4.   Place a wok onto medium high heat and pour in the oil. Heat the oil to about 380 F or about 190 -195 C. Slowly place, in a single layer, the coated chicken pieces. Fry for about 2 minutes on the first side to a light golden brown, then flip and fry for 1 minute. Using a slotted spoon, quickly remove the fried pieces and place on a plate. Repeat until all the chicken pieces have been fried. Set aside to rest

Sauce and Serving

5.   To a small pot add the sweetener, ketchup, tamari, water, vinegar and glucomannan. Stir well and then cook over medium heat, bringing liquid to a light boil. Cook for 2 to 3 minutes and until the sweetener is completely dissolved

6.   Drain the remaining oil in the wok, but save for other uses. Pour the sauce into the wok set over medium heat. Add the fried chicken pieces, and fold gently as you re-heat for about 1 to 2 minutes. Transfer to a serving platter, sprinkle with black or white roasted sesame seeds, tossing once. Optional: garnish with a light sprinkle of one of cilantro, scallions or green onions. Serve and enjoy this entrée with your favorite side dishes