Orange Chicken
Orange Chicken that is better and healthier then take-out
Ingredients
Chicken
- 4 boneless skinless chicken cut into bite-size pieces
- 3 eggs
- 1/3 cup arrowroot powder
- 1/3 cup coconut flour
- oil for frying (duck fat, avocado)
Orange Chicken Sauce
- 1 cup orange juice about 4 oranges
- 1/4 cup coconut sugar
- 1/4 cup honey
- 2 T. Vinegar
- 2 T. coconut aminos
- 1/4 t. ginger powder
- 3 garlic cloves minced
- 1/2 t. red pepper flakes
- Orange zest from 1 orange
- 1 T. arrowroot powder
Instructions
Orange Sauce
- In a medium pot, add orange juice, sugar, honey, coconut aminos, ginger, garlic, and red pepper flakes. Heat for about 3 minutes over medium-high.
- In a small bowl, whisk arrowroot and 2 T. water to form a paste. Add to orange sauce and whisk together. Continue to cook for about 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest. Set aside
Chicken
- Place four and arrowroot in a shallow dish . Add a pinch of salt. Whisk together.
- Whisk eggs in a separate dish.
- Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
- Heat about 3 inches of oil in a heavy bottomed pot over medium-high heat. Heat to 350 degrees.
- Working in batches as to not over crowd your pan, fry chicken about 2 minutes per side until golden brown all over. Remove and place on paper towel lined plate. Repeat with all chicken pieces
- Toss chicken with orange sauce. You may want to reserve some sauce for serving. Garnish with green onions and additional orange zest.
- Serve over cauliflower rice (or regular rice)
Notes
- Coconut flour will brown darker then regular flour do not be alarmed.
