Wow! This Orange Chicken recipe that I made is wonderful and will be on my “must have again” list. Served with a Cinnamon Fruit Salad, it fit the bill to satisfy an empty stomach. I imagine that one could make these vegetarian by usingÂ FriChik by Worthington (although I haven’t made them that way yet).
I did have a “learning” moment while going through it so I’ll share that with you later in this post. So — here goes!
And of course, the orange juice (without pulp)
- 1Â lb. chicken breast cut into bite size pieces
- 2Â eggs
- 1Â cup almond flour
- Olive or coconut oil (I used olive)
For Orange Sauce
- 1/2Â cup freshly pressed orange juice
- The zest of 1 orange
- 2Â tbsp. tapioca starch
- 1Â tbsp. coconut oil
- 2Â cloves garlic, minced
- 2Â tsp. fresh ginger, minced
- 1/8 tsp. crushed red peppers (more if you want it spicy)
- 1Â tbsp. fish sauce
- 1Â tsp. white wine vinegar
- 1Â tbsp. honey
- 2Â green onions, thinly sliced
- In a small bowl, mix the orange juice with the tapioca starch and whisk until the starch is all dissolved. Set this aside.
- To prepare the sauce, preheat 1 tbsp. coconut oil in a skillet over medium heat, 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, honey and cook about 10 seconds.
- Add the orange juice/starch mixture to the skillet and bring to a boil, stirring constantly. Note: Be careful not to keep it on the burner too long or you’ll get a really thick consistency which is what you don’t want.
- 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 olive oil (or coconut depending on your preference) into a big skillet until itâ€™s about 1/2 an inch deep. Heat it to at least 365 F.
- Add the pieces of chicken to the 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 itâ€™s warm, pour it over the chicken pieces and mix to get them nicely coated with the sauce.
- Garnish with the remaining orange zest and the sliced green onions.
This was really delicious. As I mentioned in direction #4, I did have a problem with the sauce but it was easily corrected thanks to the advice from my friend Kathy.
Here are a few pictures for your perusal …
So — this is what happens if you cook the orange sauce too long … quite “gummy.”
I added a little bit of orange juice at a time to make the consistency pourable but still “thick.” Like this …
Here’s my “workstation.” I had it to the right of the stovetop so I could “dunk” the chicken in the egg and flour and straight into the hot oil. Those eggs should be whisked!
The frying went well. I “eyeballed” when the chicken was done by how crispy it looked. See the ones I turned already in the picture? They were nice and browned and ready for turning.
And of course, the finished product. Â Oh, did I already say how delicious they were?
Yum! Very thankful to Paleo Diet Lifestyle for this recipe.
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