Crispy Chinese Orange Glazed Chicken Thighs





I was really craving Chinese food tonight and wanted to create something similar without the bad oils, GMO soy, gluten, MSG, and sugar. These came out amazing! It was not too difficult to make, and makes for a great weekend meal. I served these with sauteed asparagus on the side. The kids loved them!



1 dollar store rubber chicken



Sorry, couldn’t resist…but yes, they still make these!


OK…real ingredients:

2 lbs chicken thighs

1 cup plus 2 TBS arrowroot flour

1 cup coconut oil

2 scallions thinly sliced

2 large eggs beaten

1 TBS seseme seeds



1 cup of chicken stock (homemade chicken broth)

juice from 2-3 large oranges (about 3/4 cup of juice)

1 TBS orange zest

1/4 cup raw honey melted

1/3 cup of coconut vinegar or apple cider vinegar

1/3 cup coconut aminos

3 cloves of garlic minced

1 TBS fresh ginger root minced

2 tsp sriracha sauce

1 tsp sea salt

1/4 tsp white pepper


Whisk all of the above ingredients together and in a large bowl marinade the (2) pounds of chicken thighs with 1 cup of the marinade for at least 1 hour in the refrigerator. Place remaining marinade in a medium sized saucepan on the stove.  *This will be used to form the glaze at the end.





After chicken in done marinating, drain it and toss the marinade:




heat the 1 cup of coconut oil in a large pan over med/high. Dredge the chicken first in the beaten egg, and then in the (1) cup of arrowroot flour







I cooked only 2 thighs at a time because you do not want them over-crowded in the hot oil. Cook until both sides are golden brown and crispy, and chicken is no longer pink in the middle. It will take approx 5-7 min per side.




While chicken is cooking try to ignore the big mess in the kitchen, and focus on the glaze!




For the glaze heat up remaining marinade over med. low until it starts to bubble. Whisk remaining 2 TBS of arrowroot powder with 1/4 cup of water and add to the marinade. This will thicken it to a nice glaze. Stir until thick and bubbly, remove from heat.


Now just drizzle the glaze over the fried chicken, and sprinkle with scallions and seseme seeds:




Enjoy your chicken and THEN clean the kitchen. Or make someone else do it.









  1. I’ve never used arrowroot flour before but will have to look into it. This looks so flavorful and delicious!

  2. OMG! I need to make these once I am done with the 21 dsd. These look amazing lady!

  3. Emma W says:

    Hi I’m super eager to try this have got most of the ingredients but I don’t have coconut aminos is there another paleo friendly subsitute

  4. hania hussein says:

    any substitute for eggs? just took a food sensitivity test and eggs is on the list:/

    • Kathryn Kos, NTP says:

      Bummer! I hear you, I react to eggs now too as well. You could dip them in almond milk, and that should work ok too.


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