Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper. Spray or brush the parchment paper with avocado oil.
Make the Marinade: In a large bowl, whisk the egg, coconut aminos, apple cider vinegar, and 1/4 teaspoon of the sea salt. Add the chicken to the marinade and toss to coat.
Dredge the Chicken: In a medium bowl, whisk together the cassava flour, arrowroot flour, and the remaining 1 teaspoon sea salt. Remove the chicken pieces from the marinade and dredge them in the flour mixture. Gently shake off the excess flour and place the chicken on a baking sheet.
Bake: Liberally spray the top of the chicken with avocado oil until evenly coated. Bake for 15 minutes. Remove the pan from the oven and flip each piece over and bake for an additional 10-15 minutes, or until golden brown.
Prepare the Sauce: While the chicken is baking, prepare the orange sauce.
Serve: Toss the chicken with the orange sauce in a large bowl. Garnish with thinly sliced green onions or sesame seeds. Serve over rice or cauliflower rice and enjoy!
While you can use either chicken breasts or thighs, thighs work much better in this recipe as they stay moist and crisp up easily.
You’ll need 2-3 baking pans for this recipe depending on size.
Liberally spray both the pan and chicken with avocado oil. This will allow the chicken to get nice and golden when baking. If you don’t have avocado oil spray, brush the pan and chicken with avocado oil.