Low FODMAP Crispy Coconut Chicken 65
Total time1 hr 10 min
Prep time20 min
Cook time20 min
4.8(15)
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Learn more āIngredients
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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp ground turmeric
- Ā½ tsp fine sea salt
For the coating
- ā cup cassava flour
- 2 tbsp arrowroot starch
- Ā½ tsp ground turmeric
- Ā½ tsp fine sea salt
For frying
- ā cup coconut oil, for frying
For the glaze
- 2 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 1 tsp arrowroot starch
- 2 tbsp water
For serving
- 3 scallions, thinly sliced (optional)
Can be omittedscallions
- 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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