Dinner

Crispy Paleo Orange Chicken Recipe

Name: Crispy Paleo Orange Chicken Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Paleo
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces; ¾ tsp sea salt (divided); 1 TBSP orange zest; ½ cup cassava flour; ½ tsp garlic powder; ¾ cup freshly carbonated water; 1 cup arrowroot starch; ¼ cup avocado oil or coconut oil; ¾ cup orange juice; 1 TBSP orange zest; ½ cup coconut aminos; 2 TBSP apple cider vinegar; 2 TBSP honey; 4 cloves garlic, minced; 1 inch ginger, grated; ½ tsp chili flakes (omit for AIP); Chopped green onions and toasted sesame seeds, for garnish (optional – omit sesame seeds for Core AIP)

ByHarper Ellington October 19, 2025October 19, 2025

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Introduction

This Crispy Paleo Orange Chicken recipe is bright, sweet, and tangy with a flavorful punch. Crispy fried chicken pieces are coated in a sticky, gluten-free orange sauce for a satisfying meal that’s ready in under an hour. It’s perfect for those following paleo, AIP, grain-free, egg-free, and soy-free diets.

A white bowl lined with white parchment paper holds crispy golden-brown pieces of fried chicken, each piece coated in a shiny, sticky dark amber sauce. The chicken is sprinkled generously with small white sesame seeds and topped with thin green scallion slices, which add a fresh pop of color on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
¾ tsp sea salt (divided)
1 TBSP orange zest
½ cup cassava flour
½ tsp garlic powder
¾ cup freshly carbonated water
1 cup arrowroot starch
¼ cup avocado oil or coconut oil

¾ cup orange juice
1 TBSP orange zest
½ cup coconut aminos
2 TBSP apple cider vinegar
2 TBSP honey
4 cloves garlic, minced
1 inch ginger, grated
½ tsp chili flakes (omit for AIP)
Chopped green onions and toasted sesame seeds for garnish (optional, omit sesame seeds for Core AIP)

Instructions

Step 1: In a bowl, combine chicken pieces with ½ teaspoon sea salt and 1 tablespoon orange zest. Toss to coat evenly and set aside.
Step 2: In a large bowl, whisk together cassava flour, remaining ¼ teaspoon sea salt, garlic powder, and carbonated water to create a batter. In a separate bowl, place the arrowroot starch.
Step 3: Dip the chicken pieces into the batter, then coat them fully in the arrowroot starch. Shake off any excess starch. Work in batches for best results.
Step 4: In a medium bowl, whisk together orange juice, orange zest, coconut aminos, apple cider vinegar, and honey. Set aside.
Step 5: Heat avocado or coconut oil in a large skillet over medium heat. Fry the chicken in batches until golden brown, about 5-7 minutes per batch. Remove and set aside.
Step 6: Using the same skillet, sauté minced garlic, grated ginger, and chili flakes (if using) for 1-2 minutes until fragrant. Pour in the orange juice mixture and bring to a boil. Simmer until the sauce thickens slightly.
Step 7: Return the fried chicken to the skillet and cook for about 5 minutes, stirring to coat the chicken evenly as the sauce thickens.
Step 8: Serve the chicken hot, garnished with chopped green onions and toasted sesame seeds if desired, alongside your favorite paleo-friendly sides.

Tips & Variations

Work in small batches when coating chicken with arrowroot starch to ensure each piece is evenly covered and crispy.
For an AIP-friendly version, omit chili flakes and sesame seeds to keep it compliant.
Use freshly carbonated water to create a lighter batter that crisps up beautifully.
Swap avocado oil for coconut oil if you prefer a slightly different flavor and higher smoke point.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain crispness, adding a splash of water if the sauce has thickened too much. Avoid microwaving to keep the chicken crispy.

How to Serve

A bowl lined with white parchment paper holds many pieces of golden-brown, crispy chicken coated in a shiny, sticky sauce. The chicken pieces are sprinkled generously with white sesame seeds, adding texture and contrast. Thin, long strips of fresh green onions are scattered on top, giving a touch of bright green color. The bowl is white with brown speckles, and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra moisture and flavor. Adjust cook time slightly as needed to ensure they are cooked through.

Is this recipe suitable for an autoimmune protocol (AIP) diet?

Yes, this recipe can be made AIP-friendly by omitting the chili flakes and sesame seeds from the sauce and garnish. It’s also free from common allergens like grains, eggs, and soy.