OK jean. Here's a quick rundown of what's in it...

First find a prepared chili sauce/paste that has garlic and black beans in it. Add artificial sweetener to taste and if it's not that sour, just a touch of vinegar. I would deep fry the chicken - skinless - without any coating on it, but you can roll it in oat flour. When it's done, just toss it in the hot sauce.

I was considering a suce from scratch - which is where the xanthan gum would have come in - but buying a prepared sauce is easier. Just check the label to make sure there's no sugar in it.

You could also marinate the chicken in it overnight and then bake it, finishing it off under the broilier. In this instance I would leave the skin on. Same flavour, less hassle.

Karen