Paleo Better Than Panda Orange Chicken

Paleo Orange Chicken.JPG

Call me crazy.... but I love me some Orange Chicken!  I've always been a huge fan of Panda Express and their Orange Chicken makes me smile.  Once I started down my Paleoish Journey, this was always a dish on my list that I wanted to create a Paleo version for!

I'm confident to say that this will make you smile too!  I made a super tasty Paleo batter to coat the chicken in and it gave it that exact Panda texture thats a little crispy and chewy!  The Sauce had a pinch of heat and I used freshly squeezed Orange Juice and zest to make a bright tasty sauce.

Give this dish a try and you will totally blow you and your families minds with the results.  If you just live by yourself like me, get ready for a few days of leftovers! :)


Paleo Better Than Panda Orange Chicken



  • 2 lbs Boneless Skinless Chicken Thighs

  • 1 Cup Ottos Cassava Flour

  • 1 Cup Almond Flour

  • 1 Cup Arrowroot Powder

  • 1 Egg

  • 1 tbsp Sea Salt

  • 1 tsp White Pepper/Garlic Powder

  • dash of Black Pepper


  • 1/2 cup Orange Juice

  • 2 tbsp Apple Cider Vinegar

  • 2 tbsp Coconut Aminos

  • 2 tbsp Honey

  • 1 tbsp Sirarcha Sauce

  • 1 tbsp Rice Wine Vinegar

  • 1 tsp Fish Sauce

  • Sunflower Oil or any flavorless oil

  • 1 1/2 tbsp chopped Ginger

  • 3 garlic cloves chopped

  • 1 tsp Orange Zest

  • 2 tbsp Lakanto Sweetener Brown Sugar

  • 1/2 tsp Red Pepper Flakes

  • Arrowroot Slurry (Grab a small bowl and mix 1 tbsp Arrowroot Powder with 2 tbsp water)




  1. Start off by butterflying your Chicken Thighs then cut into strips and then pieces.  You want them to be a little smaller than Chicken Nugget size.

  2. Add the Chicken Pieces to a bowl and set aside.

  3. Grab a big glass bowl and add the Cassava Flour, Almond Flour, Arrowroot Powder, Salt, White Pepper, Garlic Powder, and Black Pepper into a sifter and sift into the bowl to combine.  

  4. Once combined, mix with a spoon then add in one beaten egg and 3/4 Cup cold Pellagrino or any club soda and lightly whisk unitl combined. (TIP: Make sure you dont over mix!)

  5. Now add in 2 tbsp Sunflower Oil or any other neutral oil, lightly mix and add the Chicken pieces in.  

  6. Mix up everything so that all of the chicken pieces are nicely coated.  

  7. Cover with plastic wrap then put in the fridge for 30 minutes.

  8. Once 30 minutes is up, remove the bowl from the fridge and let sit out room temp for 20 minutes.  Make sure you leave it in the bowl with the batter.

  9. Grab a large dutch oven or pan and heat it up with 1/2 inch Sunflower oil or any other high heat cooking oil.

  10. Once the temp is at 350, Work in batches and add the chicken pieces in making sure you dont overcrowd the pot or pan.

  11. Cook 1 1/2-2 1/2 minutes each side then transfer to a cooling rack to rest the chicken.  Check one of the pieces to make sure cooked through. 

  12. Once all of the chicken is cooked, set aside and begin the sauce.


  1. Grab a large non stick pan and add in a drizzle of Oil (I used sunflower oil) and heat up.

  2. Then add the Ginger, Garlic, Red Pepper flake. Stir up and cook for a few minutes on medium making sure you dont burn the ginger or garlic.

  3. Now add in the Brown Sugar and Orange Zest then mix up and cook for 1 minute.

  4. Pour in the Orange Juice, Apple Cider Vinegar, and the Rice Wine Vinegar.  Heat up until almost boiling.

  5. then add in the Coconut Aminos, Sirarcha Sauce, Honey, Fish Sauce and bring to a boil.

  6. Once boiling, reduce heat to low and slowly add in the slurry mixture and make sure to stir and it will start to thicken.  If it gets too thick, slowly add in some water until the desired consistency.  You want it to be about maple syrup consistency.

  7. Once the sauce is done, add in the Chicken pieces to the pan and make sure everything is coated.  

  8. Serve this with some Broccoli and Cauliflower rice and you are in for a treat!  Hope you love it!




David CohenComment