Gluten-Free Orange Chicken
Thanks to the use of coconut aminos instead of soy sauce and arrowroot starch instead of flour, this Gluten-Free Orange Chicken recipe is a great option for those on a Paleo diet.
Gluten-Free Orange Chicken Recipe
For the sauce:
- 1 cup (240 mL) fresh orange juice
- 4 cloves garlic , minced
- 3 tablespoons (45 mL) coconut aminos
- 1½ tablespoons (23 mL) fresh lemon juice
- 1 tablespoon (15 mL) raw honey
- 2 teaspoons (8 g) coconut sugar
- 1 teaspoon (3 g) grated ginger root
- ½ teaspoon (1 g) red pepper flakes
- ½ teaspoon (2.5 mL) balsamic vinegar
- ½ cup (120 mL) gluten-free chicken stock or water
For the chicken:
- ¼ cup (60 mL) coconut aminos
- 1 large egg , whisked
- 1 cup (128 g) arrowroot powder
- 1 teaspoon (5 mL) sparkling water
- 2 cups (475 mL) neutral fat, for frying (we use duck fat, ghee, or vegetable shortening)
- 8 boneless skinless chicken thighs , rinsed and cut into 1-2 inch chunks
- 1 orange , zested, for garnish
- Green onion , thinly sliced, for garnish
- In a large saucepan over medium heat, combine all the sauce ingredients. Bring to a boil, then reduce the heat to a simmer. Allow the sauce to reduce by a quarter, about 10-15 minutes.
- While the sauce is reducing, make the batter. Whisk together the coconut aminos and whisked egg. Slowly add the arrowroot powder until you have the consistency of a thick pancake batter. Gently stir in the sparkling water.
- Place the cooking fat in a heavy stockpot over medium-high heat, using a candy thermometer to monitor the temperature. When it reaches 375°F, dip the chunks of chicken into the batter and then place them in the hot fat in batches, so as not to overcrowd the pot. Fry until fully cooked and crispy, about 4-6 minutes. Remove and allow to drain on a paper towel.
- Toss the fried chicken with the sauce. Garnish with the orange zest and sliced green onion and serve.
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