Oral Allergy Syndrome Friendly Crispy Coconut Chicken 65

Total time1 hr 10 min

Prep time20 min

Cook time20 min

Oral Allergy Syndrome Friendly Crispy Coconut Chicken 65

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
3 tbsp coconut aminos
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1 tbsp apple cider vinegar
1 tbsp fresh ginger, finely grated
4 cloves garlic, finely grated
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
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This ingredient likely doesn’t work for the diet.
1 tbsp fresh cilantro, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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