This recipe is my answer to Chinese takeout. It’s crispy, sweet, and oh-so-satisfying. If you’ve tried my original awesome crispy orange chicken recipe then you’ll notice that this new version has one major improvement: the chicken is battered. This version is crispier, tastier, and so much like takeout that you’ll forget that it’s grain- and soy-free.
Note: While battering the chicken makes it taste better, it does take a bit more time. When you’re in a jam and need orange chicken ASAP, make this recipe without battering the chicken.
½ cup chicken broth
½ cup arrowroot starch
3 tablespoons coconut flour
3 tablespoons coconut aminos
1 tablespoon olive oil
3 garlic cloves, chopped
½ teaspoon powdered stevia
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon coconut oil
dash of sea salt
dash of black pepper
dash of onion powder
2 scallions, greens only, thinly sliced
1 tablespoon sesame seeds
Combine the egg, chicken broth, arrowroot starch, and coconut flour in a bowl to form a batter. Mix well.
In another bowl, combine the orange juice concentrate, coconut aminos, olive oil, orange zest, garlic cloves, and stevia. Set aside.
Rinse the chicken and pat dry. Trim the fat and cut into bite sized pieces. Toss the chicken pieces with a dash of sea salt, black pepper and onion powder. Mix the chicken pieces into the batter until evenly coated.
Place the coconut oil in a large skillet over medium high heat. Add the battered chicken pieces. Cook until evenly golden. Add the orange mixture to the skillet. Bring to a simmer and continue to cook as the sauce thickens, about 8 minutes. Remove from heat.
Chop the green onions. Sprinkle each serving with a tablespoon of green onions and a pinch of sesame seeds. Enjoy!