Two things about this recipe.
One, I don’t particularly like Chinese food. I know. It’s weird. But I do like Orange Chicken so kinda threw this together one night on a whim, mainly because my husband loves Chinese food.
Two. Because I test my recipes several times before posting them, I started making this Orange Chicken weekly. Then once it was ready to be written up I shot it. My husband said, Oh that was your recipe? It was really good.
Was that a complement? I’m going to say yes. So delicious, my husband didn’t even know I made it up.
And she sure is purty, ain’t she.
The biggest tip I will give you when making this is have everything prepped before you begin. Have your meat cut, the garlic & ginger minced, your oranges juiced & your sauce ready. Frying up the chicken takes awhile but once that’s done, the putting everything together part goes fast. So be prepped up. I’d feel really sad if you burned your garlic because you were in the middle of zesting your orange. Let’s not let that happen, mmmk?
How to prepare paleo orange chicken
- PREP TIME: 15 mins
- COOK TIME: 30 mins
- TOTAL TIME: 45 mins
- AUTHOR: Trisha
- SERVES: 4
- 2 lbs Chicken Thighs
- ½ to 1 cup Oil for frying (coconut or palm shortening)
- 1-2 Tablespoons Tapioca Flour
- For the sauce:
- 1 Tablespoon Cooking Oil (Sesame Oil would be great)
- 4 cloves Garlic, minced
- 1 inch piece of Ginger, minced
- 1 cup Orange Juice, fresh
- 1 Tablespoon Honey
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Coconut Aminos
- 1 Tablespoon Tapioca Flour
- Zest of one Orange
- Before you begin, make sure you’ve done all your prep work.
- Cut your chicken into bite sized pieces & set aside in a large bowl. Dust with 1-2 tablespoons of tapioca flour & make sure the chicken is lightly coated by mixing with your hands.
- Have your garlic & ginger minced.
- In a small dish, combine your orange juice & tapioca flour.
- In another small dish, combine your honey, rice wine vinegar & coconut aminos.
- Now you’re ready to fry your chicken.
- In a heavy bottom skillet, over medium high heat, melt your fat for frying. Using tongs, fry each piece of chicken in small batches until brown, making sure not to crowd the pan. Have a paper towel lined plate to rest your fried chicken pieces on.
- Once all the chicken is fried, either get a new skillet or rinse out the one you’ve been using.
- In the cleaned skillet, melt a tablespoon of cooking fat over medium heat (sesame oil would be nice here but any oil will work).
- Sauté the garlic & ginger until fragrant.
- Add the orange juice/tapioca flour mixture.
- Add the honey, rice wine vinegar & coconut aminos.
- Stir until mixture is bubbly.
- Once mixture is bubbly, add your chicken & stir until the chicken is well coated.
- Top with orange zest & stir until well combined.