Orange Chicken
This dish was a huge hit in our house while writing Make it Paleo 2. Frying can be inconvenient if you're working under a time crunch, or perhaps too rich in flavor for some, so feel free to omit the batter and frying. The sauce from this dish is absolutely delicious and can be used on roasted chicken or any protein of your choice. Get creative!
25 minutes
35 minutes
Difficulty:
Advanced
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 934 |
| Fat: | 76 g |
| Carbohydrates: | 38 g |
| Protein: | 31 g |
| Cholesterol: | 69 g |
| Sodium: | 706 mg |
| Fiber: | 1 g |
| Sugars: | 15 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 1 cup1 cup1 cup Orange Juice, fresh
- 4 cloves4 cloves4 cloves Garlic, minced
- 1/2 cup1/2 cup1/2 cup Coconut Aminos, 3 Tbsp for the sauce, 1/4 cup for the batter
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Lemon Juice, fresh
- 1 Tbsp1 Tbsp1 Tbsp Honey
- 2 tsp2 tsp2 tsp Coconut Sugar
- 1 tsp1 tsp1 tsp Ginger Root, grated
- .5 tsp.5 tsp.5 tsp Red Pepper Flakes
- .5 tsp.5 tsp.5 tsp Balsamic Vinegar
- .5 cup.5 cup.5 cup free range, organic Chicken Stock, or water
- 1 whole1 whole1 whole Egg, whisked, for batter
- 1 cup1 cup1 cup Arrowroot Powder, for batter
- 1 tsp1 tsp1 tsp Sparkling Water, for batter
- 2 cups2 cups2 cups Duck Fat, for frying
- 8 whole8 whole8 whole Boneless Skinless Chicken Thigh, rinsed and cut into 1-2 inch chunks
- 1 whole1 whole1 whole Orange, zested for garnish
- 111 Green Onion (Scallion), a few stalks thinly sliced, for garnish
- This recipe is from Make It Paleo 2
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large saucepan over medium heat, combine all of the sauce ingredients. Bring to a boil, then reduce the heat to a simmer. Allow the sauce to reduce by one-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 duck 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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