Baked Orange Chicken

Crispy, flavorful, and irresistibly tangy - this baked orange chicken is perfect for a holiday weekend feast!⁠

Salad:

2 cups Kings River Pummelo chunks

2 tbsp shredded unsweetened coconut

2 tbsp roasted unsalted peanuts

1 shallot

3 tbsp mint leaves

1/2 small red onion

A few leaves of basil

Dressing:

2 tbsp fish sauce

1 tbsp lime juice (freshly squeezed)

1-2 tbsp palm sugar

1-2 tbsp rice vinegar

1 tbsp Thai chili paste

1 tsp sesame oil (optional)

Peel the pummelo, removing the tough outer skin and the thick white membrane. Segment the fruit into bite-sized pieces, making sure to remove any seeds or remaining pith. Set aside.
Chop the cilantro and mint, and slice the red onion thinly. Don’t forget your shredded coconut. Set these aside in a large mixing bowl.
In a small bowl, whisk together the fish sauce, lime juice, palm sugar, rice vinegar, chili paste (or chili flakes and garlic), and sesame oil. Taste and adjust the sweetness, saltiness, or spice level to your liking.
Add the pummelo segments to the bowl with the herbs and vegetables. Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are coated with the dressing.
Sprinkle the peanuts on top and add a few leaves of basil for extra flavor.