Whole 30 Crispy Coconut Chicken 65

Total time1 hr 10 min

Prep time20 min

Cook time20 min

4.8

(15)

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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
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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