Orange Chicken Paleo Recipes, Sweet and crunchy, with simply enough hot speed to make it intriguing, this formula is the Paleo answer to Chinese takeout on Friday night. For a healthier form of singed chicken, it utilizes almond flour as the “breading” to get that fresh outside, and coconut oil for the fat. No vats of abstruse “fryer oil” that you can truly use to fuel an auto; no flawed meat or gloopy sauces, simply genuine, crisp tasting sustenance.
There are a few fixings in this formula that you’ll need to get in a bundle (squeezed orange and fish sauce), so make a point to check the marks to see what’s inside, and allude to the sustenance added substances guide in the event that you see something suspicious. You can generally find paleo-accommodating forms of these things even in a standard supermarket, yet here and there it takes a little mark perusing.
Serve this chicken with egg drop soup for an Asian-themed supper gathering, or a basic vegetable side that doesn’t oblige a great deal of arrangement. For desert, Asian pears loaded down with grapes and almonds would make a complex and properly themed option to fortune treats. This is a fun formula particularly for individuals who aren’t utilized to Paleo and need a bit of persuading before they make the plunge: the main danger is that all your companions may surrender their takeout propensity for your cooking!
Orange Chicken Recipe
SERVES: 4 PREP: 20 min. COOK: 25 min.
- 1 lb. chicken breast, patted dry and cut into 1/2-inch pieces;
- 2 eggs;
- 1 cup almond flour;
- Coconut oil;
The orange sauce
- ½ cup freshly pressed orange juice;
- The zest of 1 orange;
- 2 tbsp. tapioca starch;
- 1 tbsp. coconut oil;
- 2 cloves garlic, minced;
- 2 tsp. fresh ginger, minced;
- 1/4 tsp. crushed red peppers;
- 1 tbsp. fish sauce;
- 1 tsp. white wine vinegar;
- 1 tbsp. honey; (optional)
- 2 green onions, thinly sliced (for garnishing);
- In a small bowl, mix the orange juice with the tapioca starch and whisk until the starch is all dissolved.
- To prepare the sauce, preheat 1 tbsp. coconut oil in a skillet over a medium heat, and add the garlic, ginger, crushed red peppers, and half of the orange zest. Cook until golden, about 1 minute.
- Once the oil and spices are golden, add the fish sauce, the white wine vinegar and the honey, if using, and cook about 10 seconds. Then add the orange juice and starch mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat and simmer for a minute or two. Remove the mixture from the heat, but leave it in the skillet.
- Break the two eggs into a bowl and whisk them together. Dunk each piece of chicken in the raw eggs and coat them with the almond flour.
- Pour coconut oil into a big skillet until it’s about ½ an inch deep. Heat it to at least 365 F.
- Add the pieces of chicken to the coconut oil, and cook until golden on each side, about 5 minutes. Transfer the cooked chicken pieces to a paper towel for a few minutes, then transfer them to a serving dish.
- Once the chicken is fried, place the skillet containing the sauce back on medium heat and warm it up. When it’s warm, pour it over the chicken pieces and mix to get them nicely coated with the sauce.
- To serve, garnish with the remaining orange zest and the sliced green onions.
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