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

Show nutritional information

This is our estimate based on online research.
Calories:	755
Fat:	68 g
Carbohydrates:	32 g
Protein:	0 g
Calculated per serving.

Serves: 6

Ingredients

1 cup 1 cup 1 cup Orange Juice, fresh
4 cloves 4 cloves 4 cloves Garlic, minced
1/2 cup 1/2 cup 1/2 cup Coconut Aminos, 3 Tbsp for the sauce, 1/4 cup for the batter
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Lemon Juice, fresh
1 Tbsp 1 Tbsp 1 Tbsp Honey, Raw
2 tsp 2 tsp 2 tsp Coconut Sugar
1 tsp 1 tsp 1 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 Chicken Stock, free range, organic, or water
1 whole 1 whole 1 whole Egg, whisked, for batter
1 cup 1 cup 1 cup Arrowroot Powder, for batter
1 tsp 1 tsp 1 tsp Sparkling Water, for batter
2 cups 2 cups 2 cups Duck Fat, for frying
8 whole 8 whole 8 whole Chicken Thigh, boneless skinless, rinsed and cut into 1-2 inch chunks
1 whole 1 whole 1 whole Orange, zested for garnish
1 1 1 Green Onion, 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.