Description
This Paleo Chinese Orange Chicken recipe offers a healthy and delicious twist on the classic takeout favorite. Crispy chicken thighs are coated in arrowroot flour and lightly fried in avocado or refined coconut oil, then tossed in a naturally sweet and tangy orange sauce made from fresh orange juice, dates, coconut aminos, and warming spices. Perfectly balanced with a hint of heat and citrus zest, this grain-free and gluten-free dish pairs wonderfully with sautéed cauliflower rice for a satisfying low-carb meal.
Ingredients
Chicken
- 3/4 cup arrowroot flour or tapioca starch
- 1 tsp salt
- 1/4 tsp black pepper
- 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 2 eggs, whisked
- Avocado oil or refined coconut oil, for frying (about 1/2 cup)
Sauce
- 2/3 cup warm water
- 4 Medjool dates, pitted
- 1/3 cup fresh orange juice
- 2 Tbsp rice vinegar
- 3 Tbsp coconut aminos
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper flakes (use 1/4 tsp for less spice)
- 1 1/2 tsp arrowroot or tapioca flour
- 1 Tbsp water (for slurry)
- Zest from 1 orange, finely grated
Garnish
- Sliced green onions
- Grated orange zest
Instructions
- Prepare the sauce base: In a small food processor or high-speed blender, combine the warm water and pitted Medjool dates. Blend until a smooth date paste forms, scraping down the sides to ensure all dates are incorporated.
- Cook the sauce: Pour the orange juice, date paste, rice vinegar, coconut aminos, ground ginger, garlic powder, and crushed red pepper flakes into a medium saucepan over medium heat. Whisk and bring to a gentle boil, then reduce the heat to medium-low and let it simmer.
- Thicken the sauce: In a small bowl, whisk together 1 1/2 teaspoons of arrowroot flour with 1 tablespoon of water to create a slurry. Pour this slurry into the simmering sauce, whisking constantly. Increase the heat to medium and cook for an additional 3-4 minutes, stirring occasionally, until the sauce thickens and reduces slightly to a caramel-like consistency. Remove from heat and stir in the grated orange zest.
- Prepare the chicken coating: In a shallow bowl, mix the arrowroot flour (or tapioca starch), salt, and black pepper. In a separate shallow bowl, whisk the eggs until smooth.
- Coat the chicken pieces: Lightly dip each piece of chicken thigh into the whisked eggs, then toss it in the arrowroot mixture, shaking off any excess starch. Arrange the coated chicken pieces on a plate while you heat the oil.
- Fry the chicken: Heat approximately 1/2 cup of avocado or refined coconut oil in a large deep non-stick skillet over medium-high heat until sizzling hot. In batches, carefully add the coated chicken pieces and cook for 2-3 minutes per side, turning once or twice to ensure even browning and crispiness. Transfer the cooked chicken to a paper-towel-lined plate to drain excess oil. Adjust the heat as necessary to prevent burning and to maintain consistent frying temperature.
- Toss chicken in sauce and serve: Gently reheat the orange sauce if needed, then toss the fried chicken pieces in the sauce until fully coated. Serve immediately over sautéed cauliflower rice, garnished with sliced green onions and additional grated orange zest for a fresh burst of flavor. Enjoy your wholesome Paleo orange chicken!
Notes
- Arrowroot flour or tapioca starch can be used interchangeably as the coating and thickening agent.
- Adjust the crushed red pepper flakes to your preferred spice level or omit entirely if sensitive to heat.
- Use refined coconut oil or avocado oil for frying as they have high smoke points suitable for frying.
- Sautéed cauliflower rice makes a great low-carb side; you can season it lightly with garlic and green onions.
- The sauce can be made ahead and reheated gently before tossing with the chicken.
- Ensure the oil is hot enough before frying for a crispy coating without excess oil absorption.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American Inspired
