Description
Crispy Orange Chicken with a tangy sweet glaze and tender bites. Simple stovetop method, holiday ready, and naturally gluten free with AIP-friendly tweaks.
Ingredients
Chicken
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 tsp sea salt, divided
1 tbsp orange zest
1/2 cup cassava flour
1/2 tsp garlic powder
3/4 cup freshly carbonated water
1 cup arrowroot starch
1/4 cup avocado oil or coconut oil
Orange Sauce
3/4 cup orange juice
1 tbsp orange zest
1/2 cup coconut aminos
2 tbsp apple cider vinegar
2 tbsp honey
4 garlic cloves, minced
1 inch ginger, grated
1/2 tsp chili flakes, optional
Garnish
Chopped green onions, optional
Toasted sesame seeds, optional
Instructions
1. Cut chicken into bite sized pieces and season with half the salt and the orange zest.
2. Whisk cassava flour, remaining salt, and garlic powder. Slowly add freshly carbonated water until smooth.
3. Dip chicken pieces into batter. Lightly coat in arrowroot starch in batches and lay on parchment.
4. Heat oil in a skillet over medium heat. Fry chicken in batches until golden on all sides, about 5–7 minutes. Set aside.
5. In a bowl, combine orange juice, orange zest, coconut aminos, apple cider vinegar, and honey.
6. In the same skillet, sauté garlic, ginger, and chili flakes until fragrant. Pour in the sauce mixture and bring to a boil to thicken.
7. Return fried chicken to the pan. Toss until coated and sticky, about 5 minutes.
8. Serve warm. Garnish with green onions and sesame seeds if desired.
Notes
Work in batches when coating chicken in arrowroot starch to prevent clumping. Add more starch if needed.
Use freshly carbonated water for a light, airy batter and optimal crispiness.
Enjoy immediately for the best crunch.
Do not freeze.
Reheat on the stovetop or in an air fryer to restore crisp texture.
For AIP, omit chili flakes and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Christmas Dinner Recipes
- Method: Stovetop
- Cuisine: Chinese-American