Orange Chicken
Traditionally orange chicken is small, bite-sized pieces of chicken that have been breaded, fried and coated in a tangy, orange sauce. Well, that doesn't really fit an anti-inflammatory lifestyle. See how we've taken a traditional recipe, adapted it to our lifestyle and prepared it in the air fryer! Delicious!
Equipment
- Air Fryer
Ingredients
- Orange zest grated
- ½ Tbsp Bragg Liquid Aminos
- 5 Tbsp white vinegar
- 5 Tbsp coconut palm sugar optional
- 1 cup arrowroot
- ¼ cup water
- 1 egg
- 1 ½ tsp salt or to taste
- 1 ½ tsp white pepper or to taste
- 2 Tbsp olive oil divided
- ¼ cup almond flour
- 1 Tbsp minced ginger root
- 1 tsp minced garlic
- ¼ cup chopped green onions
- ½ tsp crushed red pepper or to taste
- ½ tsp sesame oil
- 2 lbs boneless, skinless chicken breasts
Instructions
- In a medium bowl, combine the orange zest, liquid aminos, white vinegar and sugar until mixed well.
- In a separate bowl, combine the arrowroot and water until mixture is well combined. Add the flour to the bowl and mix well.
- In another bowl, add the egg, salt, pepper and 1 Tbsp oil. Whisk until well combined.
- Slice the chicken into bite-size pieces. Dip each piece into the egg mixture, then the flour mixture until fully coated.
- Line the air fryer basket with perforated parchment paper (optional) and place the chicken pieces in the air fryer. Cook at 380°F for 4 minutes.
- In a saucepan, heat 1 Tbsp oil. Add in the ginger root, garlic, green onion and red pepper. Stir in the orange sauce, bringing to a boil and mix well.
- Add in the cooked chicken and then stir in the remaining cornstarch mixture. Add in the sesame oil, stirring well. Serve hot!
Notes
This recipe can be made as an entree, an appetizer (serve with toothpicks) or a complete meal.
To make this into a complete meal, add steamed or air-fried broccoli and prepared cauliflower rice.