Paleo Orange Ginger Chicken (Gluten-free, Low-FODMAP, Nut-free)

We love Chinese food food in our family, but it's hard to find soy-free Asian dishes out on the town. This recipe is simple, but does take some time to fry all the chicken (and is totally worth it). The sauce is quite simple and takes only a few minutes to whip up. You can prepare the sauce up and leave it in the fridge so the flavors saturate together, but if you forget that's alright, just mix it right before cooking. This is a great recipe for testing fructans from garlic; add a few cloves to the sauce if you are ready to test garlic after the elimination phase of the low-FODMAP diet. 

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I love the chicken on its own after frying, so if you are not an orange chicken lover just fry it up and enjoy some homemade chicken nuggets! This recipe is nut-free, gluten-free, low-FODMAP and Paleo which makes it a nice choice for dinner parties with multiple food restrictions. 


1 pound chicken thighs

1 cup cassava flour (tapioca or arrowroot starch can be used, but i prefer cassava)

2 large eggs

1 - 2 cups coconut oil, for frying

1 tablespoon sesame seeds

Green onion tops for garnish


Juice of one orange, about ¼ cup

Zest of one orange, about ½ tablespoon

½ cup chicken stock

3 tablespoons maple syrup, grade B

2 tablespoons distilled white vinegar

2 tablespoons coconut aminos

⅛ teaspoon red pepper flakes

¼ teaspoon fresh ginger

¼ teaspoon pepper

1 tablespoon tapioca starch, reserved for cooking

1 tablespoon water


Mix all the sauce ingredients together except water and starch and let sit. I like to do this the night before because it intensifies the flavor.

Wash and dry chicken thoroughly. Cut into 1” pieces.

Heat coconut oil in a pan/pot suitable for frying.

Whisk eggs in one bowl and place starch in another bowl.

Dredge chicken in the egg and then in starch, then fry in hot oil until cooked through. This should take 3 minutes per side. Continue until all the chicken is fried.

Pour sauce mixture into a small sauce pot and bring to a boil.

Mix one tablespoon starch and one tablespoon water together in a small dish. Add this to the boiling sauce and stir constantly for a few minutes until it thickens.

Toss the chicken in the sauce and garnish with sesame seeds and green onion tops!


*Hint - This recipe goes great with my Veggie Stir Fry recipe!

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Prep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4