Monday, April 18, 2016

Coconut Orange Chicken

Fruity and savory, this Coconut Orange Chicken is simple and unique!

This chicken is like sweet and sour chicken with the extra flavors of coconut and orange. The flavors are subtle but come together perfectly!

I love the pieces of orange peel in the sauce from the marmalade. When it bakes, it's sticks to the chicken and adds so much flavor to that bite. If you'd like a smooth sauce though, just pour the sauce mixture into your blender and pulse until smooth.

If you don't have coconut sugar, go ahead and use white sugar. Coconut sugar doesn't add to the coconutty flavor, just adds a toasty, almost buttery flavor.

Coconut Orange Chicken
Adapted from Mel's Kitchen Cafe  
  • 3 to 4 chicken breast, cubed
  • 2 to 3 eggs
  • 1/2 cup cornstarch
  • 1/2 cup coconut flour
  • salt, to taste
  • pepper, to taste
  • 1/4 to 1/3 cup unrefined coconut oil
  • sesame seeds, for serving (optional)
  • toasted unsweetened coconut flakes, for serving (optional)
  • sliced green onions, for serving (optional)
  • fresh orange slices, for serving (optional)
  • orange sauce, recipe below
Orange Sauce
  • 1/2 cup unseasoned rice vinegar
  • 1/4 cup coconut sugar (or white granulated sugar)
  • 1/4 cup orange marmalade
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt
Preheat oven to 325 F

In a bowl or large-sealable bag, combine cornstarch, coconut flour, salt, and pepper. Add chicken pieces and toss or shake to combine. Add eggs to a pie plate and whisk together. Set aside.

Heat coconut oil in a large skillet until hot and rippling, over medium high. 

Dip cornstarch and coconut flour coated chicken in the whisked egg then add chicken pieces in one layer in the hot oil (you will need to do several batches). Cook 20 to 30 seconds on each side, until lightly browned. After crisped, put chicken pieces in a 9x13 baking dish. Keep frying until all chicken is crisped.

In a medium-sized bowl, whisk together all sauce ingredients. Pour sauce over chicken in baking dish and lightly toss to coat. Bake 1 hour, carefully flipping chicken 2 or 3 times during baking. Remove from oven and top with toasted coconut flakes, sesame seeds, green onions, and a squeeze of fresh orange juice if desired. Serve and enjoy!

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