Crispy Paleo Chinese Orange Chicken Tenders
About this Recipe
Are you craving Chinese? I have just the recipe for you! I present to you Chinese-style chicken and flavors with better-for-you ingredients than your take-out order. Using honey and orange juice, both refined-free alternatives to sugar, this recipe is a healthier version of Orange Chinese Chicken with a sauce and chicken batter that is paleo-friendly and grain-free.
Serve it with cauliflower rice to keep it paleo, but I’m on a jasmine rice kick right now, so I went with the real deal. To prepare it vegan, use maple syrup, tofu, and replace the egg with non-dairy milk. Whether you choose to use noodles or cauliflower rice instead, this meal is delicious and easy.
What You’ll Need For This Recipe:
1/2 cup orange juice
1/2 cup water
2 tablespoons coconut amino
2 tablespoons honey
1 tablespoon lime juice
2 teaspoons tapioca flour
1/2 teaspoon garlic powder
1/2 teaspoon ginger
1/4 teaspoon sesame oil
Sriracha to taste
1 teaspoon orange zest
½ cup tapioca flour
¼ teaspoon salt
A few dashes of pepper
1 pound chicken tenders
1 egg, whisked
Crispy Paleo Chinese Orange Chicken Tenders
Are you craving Chinese? I have just the recipe for you! Caitlin Greene brings you Chinese-style chicken and flavors with better-for-you ingredients than your take-out order. Using honey and orange juice, both refined-free alternatives to sugar, this recipe is a healthier version of Orange Chinese Chicken with a sauce and chicken batter that is paleo-friendly and grain-free.
Ingredients
- 1/2 cup orange juice
- 1/2 cup water
- 2 tablespoons coconut amino
- 2 tablespoons honey
- 1 tablespoon lime juice
- 2 teaspoons tapioca flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger
- 1/4 teaspoon sesame oil
- Sriracha to taste
- 1 teaspoon orange zest
- ½ cup tapioca flour
- ¼ teaspoon salt
- A few dashes of pepper
- 1 pound chicken tenders
- 1 egg, whisked
Instructions
- Add the orange juice, water, coconut aminos, honey, lime juice, tapioca flour, garlic powder, ginger, sesame oil, and sriracha to a blender.
- Blend for 30 seconds, and then add to a medium saucepan.
- Add the orange zest and heat over medium-low until thickened, about 10-12 minutes--stirring occasionally.
- While the sauce is cooking, prep the chicken.
- In a small bowl, mix together the tapioca flour with salt and pepper.
- Dip the chicken tenders in the whisked egg, then dip in the flour mixture.
- Spray the chicken generously with oil, then air fry in a preheated air fryer on 400 for 5-6 minutes per side (or bake on 400 for 15-20 minutes in a conventional oven--flipping halfway).
- Toss the chicken with sauce and serve with veggies/rice/scallions/sesame seeds.
- Enjoy!
