Ingredients
Scale
- 1½ lb boneless chicken thighs (cut into bite‑sized pieces)
- ⅓ cup tamari or coconut aminos
- 2 TBSP minced garlic
- 1 tsp grated fresh ginger
- ½ cup cornstarch or gluten‑free flour blend
- Vegetable oil (for frying)
- 1 cup fresh orange juice
- 2 TBSP honey
- 1 TBSP rice vinegar
- Optional: green onions, sesame seeds, orange zest for garnish
Instructions
- Marinate chicken pieces in tamari (or coconut aminos), garlic, and ginger for about 30 minutes.
- Dredge chicken in cornstarch or gluten‑free flour until well coated.
- Heat oil in a pan or wok over medium‑high heat; fry chicken until golden and crispy. Remove and drain.
- In a separate pan, combine orange juice, honey, rice vinegar, garlic, and ginger; simmer until slightly reduced.
- Add a cornstarch slurry (1 TBSP cornstarch mixed with 2 TBSP water) and stir until sauce thickens and becomes glossy.
- Toss crispy chicken in the sauce until evenly coated. Serve hot with garnishes.
Notes
Marinate for minimum 30 minutes for best flavor. Use chicken thighs for juicier results. Garnish with green onions, sesame seeds, or orange zest. Serve with gluten‑free rice, rice noodles, or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan‑Frying
- Cuisine: Chinese‑American
Nutrition
- Serving Size: 1 portion
- Calories: 400
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg