Air Fryer Chicken Bites with Honey Mustard

Chicken Bites

• 2 lbs. chicken breast, cut into 2-inch cubes
• 1/4 C coconut aminos
• 1/2 C pineapple juice
• 1 T rice vinegar
• 1/2 C tapioca flour
• 1 egg
• 2 C almond flour
• 1 tsp sea salt

Honey Mustard

• 1 C avocado oil
• 1/4 C apple cider vinegar
• 1/2 C stone-ground mustard
• 1/2 C honey
• 1 tsp sea salt

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1. In a medium bowl, whisk together the coconut aminos, pineapple juice, and rice vinegar. Add the cubed chicken and mix thoroughly. Cover the container and place it in the refrigerator for a minimum of one hour.
2. After the chicken marinates for at least an hour, drain the chicken in a strainer. Toss the chicken in a bowl with the tapioca flour and stir to coat evenly. Whisk the egg with 1 tablespoon of water. Add the whisked egg to the tapioca flour coated chicken. Mix everything to ensure the chicken is coated evenly with the egg wash. Drain any excess egg wash from the chicken.
3. In a gallon size zip lock bag, add the almond flour and sea salt. Shake the ingredients up to mix thoroughly. Add the chicken bites and seal the bag closed. Shake the contents of the bag until all the chicken bites are coated in the almond flour.
4. Grease the basket of the air fryer with oil or ghee. Place the chicken bites in the basket, making sure to not overcrowd the basket. You want a single layer of chicken with room in between each piece. Set the fryer to 375 degrees and cook for 7-8 minutes. You will have to work in batches to get all the chicken cooked, making sure to grease the basket after each batch.
5. Add all the honey mustard ingredients in a high-speed blender or large jar for the immersion blender. Blend until the ingredients are fully combined, about 2-3 minutes.
6. Serve the chicken bites with the honey mustard.