Paleo Crispy Orange Chicken with AIP Option Recipe

There’s something magical about biting into perfectly crispy chicken coated in a sweet, tangy orange sauce that takes you straight to comfort food heaven. This Paleo Crispy Orange Chicken recipe brings all those delicious flavors without the gluten, dairy, or refined sugars of traditional takeout. Even better—I’ve included an AIP (Autoimmune Protocol) option so everyone can enjoy this Chinese-inspired classic regardless of dietary needs.

When I first went paleo, Chinese takeout was one of the things I missed most. After countless kitchen experiments trying to recreate that perfect balance of crispy exterior and juicy interior, this recipe emerged as a family favorite that we make at least twice a month.

Why You’ll Love This Paleo Crispy Orange Chicken

• Better Than Takeout: The flavors are spot-on, but you control exactly what goes into your meal
• Crispy Without Deep Frying: Uses a special coating technique that creates the perfect crunch without traditional breading
• Family-Friendly: Kids and adults alike love this sweet and tangy dish
• Meal Prep Star: Makes excellent leftovers that maintain their flavor and texture
• Allergy-Friendly: Free from gluten, grains, dairy, and soy (with AIP modifications available)
• Ready in 30 Minutes: Quick enough for weeknights but impressive enough for company

The secret to this paleo crispy orange chicken lies in the two-part approach—creating a perfectly crispy exterior without traditional flour or breadcrumbs, and balancing the orange sauce to hit those sweet, tangy, and savory notes we all crave.

Ingredients You’ll Need

For the Crispy Chicken:

• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• ⅓ cup cassava flour
• ¼ cup arrowroot starch
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon ginger powder
• ¼ teaspoon black pepper (omit for AIP)
• 2 large eggs, beaten (substitute ¼ cup coconut milk + 1 tablespoon gelatin for AIP)
• 3-4 tablespoons avocado oil for frying

For the Orange Sauce:

• Juice and zest of 2 large oranges (about ¾ cup juice)
• 3 tablespoons honey (or maple syrup)
• 3 tablespoons coconut aminos
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon apple cider vinegar
• ½ teaspoon fish sauce (Red Boat brand is paleo-friendly)
• ⅛ teaspoon white pepper (omit for AIP)
• 1 tablespoon arrowroot starch mixed with 1 tablespoon water
• Optional: ¼-½ teaspoon red pepper flakes (omit for AIP)

For Garnish:

• Green onions, thinly sliced
• 1 tablespoon sesame seeds (omit for AIP)
• Extra orange zest
• Fresh cilantro leaves (optional)

Step-by-Step Instructions

Preparing the Chicken

Step1: In a large bowl, combine the cassava flour, arrowroot starch, sea salt, garlic powder, ginger powder, and black pepper (omit pepper for AIP version).

Step2: In a separate bowl, beat the eggs (or prepare your AIP substitute by whisking coconut milk with gelatin).

Step3: Pat the chicken pieces dry with paper towels. This is crucial for achieving a crispy coating.

Step4: Working in batches, dip chicken pieces into the egg mixture (or AIP substitute), then dredge in the flour mixture, making sure each piece is well coated.

Step5: Place the coated chicken pieces on a plate and let them sit for about 5 minutes to help the coating adhere.

Cooking the Chicken

Step6: Heat a large skillet over medium-high heat and add 2 tablespoons of avocado oil.

Step7: Once the oil is hot but not smoking, add half of the chicken pieces in a single layer, making sure not to overcrowd the pan.

Step8: Cook for 3-4 minutes, then flip and cook for another 2-3 minutes until golden brown and crispy on all sides. The internal temperature should reach 165°F.

Step9: Transfer the cooked chicken to a paper towel-lined plate and repeat with the remaining chicken, adding more oil as needed.

Making the Orange Sauce

Step10: In the same skillet (wiped clean if needed), add the orange juice, zest, honey, coconut aminos, minced garlic, grated ginger, apple cider vinegar, fish sauce, and white pepper (omit for AIP).

Step11: Bring to a simmer over medium heat and cook for about 5 minutes, allowing the flavors to meld.

Step12: Whisk the arrowroot starch slurry and pour it into the simmering sauce, stirring continuously.

Step13: Continue to cook for 1-2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.

Bringing It All Together

Step14: Return the crispy chicken to the skillet with the sauce and gently toss until all pieces are well-coated.

Step15: Cook for an additional 1-2 minutes to heat everything through and allow the chicken to absorb some of the sauce.

Step16: Garnish with sliced green onions, sesame seeds (omit for AIP), orange zest, and cilantro if using.

Pro Tips for Success

• Choosing the Right Chicken: Thighs work best as they stay juicier than breast meat, but you can use breasts if you prefer.
• Temperature Matters: Make sure your oil is hot before adding the chicken – this helps create that immediate crispy outer layer.
• Don’t Crowd the Pan: Frying in batches ensures each piece gets crispy rather than steaming.
• Sauce Thickness: If your sauce becomes too thick, add a tablespoon of orange juice or water. If it’s too thin, mix another teaspoon of arrowroot with water and add to the sauce.
• Fresh is Best: While bottled orange juice will work in a pinch, fresh-squeezed juice and actual orange zest make a noticeable difference in flavor.

AIP Modification Tips

Following the Autoimmune Protocol requires eliminating eggs, seeds, and certain spices. Here’s how to make this recipe completely AIP-compliant:

1. Replace the egg wash with ¼ cup full-fat coconut milk mixed with 1 tablespoon gelatin bloomed in 1 tablespoon hot water
2. Omit black pepper and white pepper
3. Skip the sesame seeds for garnish
4. Ensure your fish sauce is AIP-compliant (ingredients should only include fish, salt, and water)
5. Omit any red pepper flakes or chili components

Nutritional Information

• Calories: 385 per serving
• Protein: 28g
• Carbohydrates: 24g
• Fat: 18g
• Fiber: 2g
• Sugar: 12g (primarily from the orange juice and honey)

This recipe is naturally:

• Gluten-free
• Grain-free
• Dairy-free
• Soy-free
• Refined sugar-free

Storage and Leftovers

This Paleo Crispy Orange Chicken keeps remarkably well compared to many crispy dishes:

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. The chicken will lose some crispiness but will still taste delicious.

Freezing: While possible, freezing isn’t recommended as the texture will change significantly.

Reheating Tips:

• Oven method (best for maintaining crispiness): Preheat oven to 375°F and spread chicken on a baking sheet. Bake for 8-10 minutes.
• Stovetop method: Reheat in a skillet over medium heat for 5-6 minutes until warmed through.
• Avoid microwave reheating if possible, as it makes the chicken soggy.

Meal Prep Suggestion: If you’re planning to make this for meal prep, consider keeping the chicken and sauce separate until ready to serve.

Serving Suggestions

This Paleo Crispy Orange Chicken pairs beautifully with:

• Cauliflower rice for a low-carb option
• Steamed broccoli or bok choy
• Simple cucumber salad with rice vinegar
• Roasted sweet potato cubes
• Fresh pineapple chunks for a sweet contrast

For a complete paleo Chinese takeout experience, serve alongside my Paleo Vegetable Lo Mein or Cauliflower Fried “Rice” for a feast that will satisfy all your cravings.

Top 4 FAQs About Paleo Crispy Orange Chicken

Can I make this recipe ahead of time?

Yes, but for best results, prepare the chicken and sauce separately. Store them in the refrigerator for up to 2 days, then reheat the chicken in the oven until crispy and warm the sauce on the stovetop before combining.

Is there a substitute for cassava flour?

If you don’t have cassava flour, almond flour can work, although it won’t achieve quite the same crispiness. For those who can tolerate it, tapioca flour is another option. Note that neither of these alternatives works for the AIP version.

Can I cook this in an air fryer?

Absolutely! Preheat your air fryer to 380°F, spray the basket with avocado oil, and cook the coated chicken pieces in a single layer for 8-10 minutes, shaking halfway through. Then toss with the sauce as directed.

How can I make this recipe less sweet?

To reduce the sweetness, cut the honey amount in half and add an extra tablespoon of apple cider vinegar for more tang. You can also increase the ginger and garlic for a more savory profile.

Conclusion

This Paleo Crispy Orange Chicken with AIP Option Recipe transforms a classic takeout favorite into a healthier, homemade version that doesn’t sacrifice an ounce of flavor. Whether you’re strictly following a paleo diet, navigating autoimmune issues with AIP, or simply looking for a cleaner way to enjoy your favorite dishes, this recipe delivers that perfect balance of crispy texture and sweet-tangy sauce.

The best part? Once you master this basic technique, you can apply it to create countless variations—try it with honey garlic sauce, sweet and sour, or even a spicy buffalo coating. Your healthy homemade “takeout” options just became endless!

Give this recipe a try the next time a Chinese food craving hits, and I guarantee you won’t be disappointed. Don’t forget to save this recipe to your favorites and share your results in the comments below!

Print