Ingredients
Method
How to Make the Crispy Chicken
- Mix together the tapioca flour and baking soda in a large ziploc bag.
- Brush your cut chicken pieces with mayo to coat on all sides. Season with salt & pepper.
- Place chicken in your ziploc bag and secure closure. Shake chicken until fully coated with tapioca mixture. Add more into the bag if needed. The thicker the coat, the crispier the chicken will get.
- From here you can either saute chicken in a stovetop skillet or bake.
Saute
- Heat a generous amount of oil to med-high heat. Add chicken pieces to hot oil and brown on all sides. Do not overlap. Remove from pan and let cool on a paper towel lined plate.
Oven-Baked
- Preheat oven to 450°. Place a baking sheet in the oven while it's heating up.
- Brush 2 tablespoon oil across the hot baking sheet. Add your chicken pieces to the baking sheet(do not overlap!) and bake on the lower rack of your oven for about 10 minutes. Using tongs, carefully flip each piece. Bake 10 minutes longer until browned and crisp.
How to Make the Orange Sauce
- Heat a large stove top skillet on medium heat.
- Add orange juice, GF soy sauce, vinegar, honey, garlic, ginger & red pepper flakes. Heat until simmering and then add the tapioca slurry. Lower heat and stir frequently until thickened. Remove from heat.
- Mix cooked crispy chicken into the sauce until well coated.
- Garnish with diced green onions, orange slices/grated orange zest, and/or sesame seeds. Serve with rice/cauliflower rice or quinoa and a side of steamed veggies such as broccoli, green beans or carrots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.