Begin by whisking all sauce ingredients together over medium heat.
Allow sauce to reduce for about 10 minutes stirring regularly. Sauce should become a syrupy consistency.
Allow sauce to cool. Store in an airtight container for up to 3 weeks.
Crispy Chicken
Remove chicken from package and pat dry with a paper towel.
Cut the chicken into 1 inch square pieces. Salt liberally.
Heat oil in a large frying pan on medium-high heat.
In a bowl, whisk the egg.
Add chicken and whisked egg into a gallon sized Ziplock bag and seal. Shake until all the chicken is coated with the egg.
Mix all the dry ingredients in a medium sized bowl. Use a fork or tongs to remove the chicken pieces from the bag and dredge in the dry mixture.
Place the chicken in the hot oil. Allow chicken to brown (about 5 minutes per side) and then flip. Remove chicken from the pan once it is cooked through and set aside.
Cauliflower Rice
Once chicken is cooked, add the cauliflower rice to the leftover oil in the pan. No needs to clean the pan.
Add salt and pepper and allow to warm for about 5 minutes, stirring as needed.
Assembly
Add cauliflower to bowl, top with chicken and drizzle the sauce on top to keep the chicken nice and crispy.
Notes
Chicken breast tenders are used because they are already trimmed and a very good size to use in this recipe but you could also use regular chicken breast and trim the chicken yourself.For a sweeter sauce add ½ cup of pineapple juice before reducing the sauce. If you add more liquid, be sure to reduce for longer. For more tartness, remove the water and add 2 tbsp of vinegar.The sauce will thicken once it is cooled, but it must be reduced first. If you want a thicker sauce you could add a tsp of tapioca starch while hot and whisk.Double the cauliflower rice if you're feeding more than 2 people.Hands down best way to reheat is in the airfryer! About 6-8 minutes at 400 degrees will do it.