Decadent Orange Chicken (AIP, PALEO)
Miss chinese food? This AIP/Paleo recipe is bursting with flavor and will have you thinking you're eating straight out of the takeout box---in a good way.
  1. Chop chicken thighs into bite sized pieces (about 1.5 inches).
  2. Melt tallow or fat of choice in a deep heavy bottom pot over medium heat to about 350 degrees. Make sure it is not smoking---if it is, turn down the heat slightly
  3. Mix arrowroot and cassava flour together in a bowl and set aside.
  4. Prepare gelatin egg: Mix 1 T gelatin with 1 T cold water with a wire whisk. Add 2 T boiling water and continue whisking until all clumps are gone. Add in 1 T avocado oil and 1 tspn sea salt and whisk to combine.
  5. Dip chopped chicken thighs into gelatin egg/avocado oil/sea salt mixture, shaking off any excess.
  6. Next dip the chopped chicken thighs into arrowroot/cassava flour mixture, shaking off any excess.
  7. Fry in batches (I did 4 total) for 6 minutes...flipping the chicken thighs halfway through.
  8. Transfer to a baking sheet with a wire rack insert and fry subsequent batches making a new gelatin egg/avocado oil/sea salt mixture as it runs out. (As gelatin sits it can solidify which is why it is best to prepare the gelatin eggs one at a time as needed).
  9. Meanwhile prepare the orange sauce: combine orange juice, coconut aminos, honey, and minced garlic in a small saucepan over medium heat until it begins to come to a slight boil.
  10. Turn down the heat and let simmer for 10 minutes.
  11. Combine 1 T arrowroot and 1 T cold water in a small bowl and mix to form a paste. Add this mixture to the simmering orange sauce and whisk for 1-2 minutes until the sauce has thickened.
  12. After finishing frying all 4 batches of orange chicken, pour orange sauce over chicken and garnish with fresh grated orange zest if desired. This pairs wonderfully with my carrot-leek-cauliflower rice.
Recipe by Joy-filled Nourishment at