AIP Friendly Crispy Coconut Chicken 65
Crispy, golden, and coated in a sticky ginger-turmeric glaze, this dish delivers everything you want from a bold, restaurant-style chicken recipe — without a single ingredient that would derail your healing protocol. The marinade leans on coconut aminos and apple cider vinegar to build deep, savory flavor, while freshly grated ginger and garlic do the heavy lifting that nightshade spices usually handle in the original dish. A cassava flour and arrowroot coating gives each piece of chicken thigh a genuinely crunchy crust when fried in coconut oil, so you're not settling for a pale imitation. The glaze comes together in the same skillet in under two minutes and clings to every piece beautifully. This recipe serves 4, making it a solid option for a weeknight dinner or meal prep that actually feels exciting. Finish it with sliced scallions and fresh cilantro if you have them — they add a bright, fresh note that ties the whole plate together.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 4 cloves garlic, finely grated
- 1 tsp ground turmeric
- ½ tsp fine sea salt
For the coating
- ⅓ cup cassava flour
- 2 tbsp arrowroot starch
- ½ tsp ground turmeric
- ½ tsp fine sea salt
For frying
- ⅓ cup coconut oil, for frying
For the glaze
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp arrowroot starch
- 2 tbsp water
For serving
- 3 scallions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the chicken pieces with 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 1 tbsp grated ginger, the grated garlic, 1 tsp turmeric, and 1/2 tsp salt. Toss until every piece is evenly coated, then cover and marinate at room temperature for 30 minutes.
- 2
In a shallow bowl, whisk together the cassava flour, 2 tbsp arrowroot starch, 1/2 tsp turmeric, and 1/2 tsp salt until combined.
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