Instructions

1. First, add all of the ingredients for the sauce to a saucepan and set aside until you have started to deep fry the chicken.
2. To make the battered chicken, take your chicken breasts or chicken thighs and cut them into 1-inch pieces, and place them in a large mixing bowl. 
3. Preheat your deep fryer or heavy bottom pot filled with oil to 350° F. Line a plate with paper towel. I used coconut oil to deep fry my chicken.
4. To make the batter, add coconut flour and a dash of salt to one bowl. Add eggs to another bowl and whisk to combine the eggs.
5. Take your pieces of chicken and dip them into the coconut flour and then into the egg. Make sure to completely cover with coconut flour and then fully immerse in the egg. Then gently drop the chicken pieces into the hot oil and cook until both sides are golden brown and it is floating. About 5 minutes. I liked doing this in batches. I would dip a few pieces of chicken and then fry them. Then dip some more chicken into the batter and fry, etc. I noticed if I battered all of the pieces of chicken at once, the batter wouldn’t stick to the chicken properly when I deep-fried them. The coconut flour would absorb the egg and start to slide off of the chicken pieces. Place the cooked chicken on a plate lined with paper towel to absorb excess oil. 
6. While deep frying the chicken, cook the sauce. Place the saucepan with all the sauce ingredients on the stove and heat on medium-high. Boil, while whisking often, for 7 to 14 minutes until desired thickness. The gelatin will thicken the sauce. The sauce is thick when you can dip a spoon into the sauce and it comes out coated with sauce.
7. Once you are done cooking the chicken add all of the chicken to a large mixing bowl and pour the orange sauce over them. Very gently, toss the chicken pieces to evenly coat them. Serve with a sprinkle of sesame seeds and green onions and a side of cauli rice.