Crispy Orange Chicken

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs (cut into 1-inch pieces)
• 1 cup Rice flour
• 1/2 cup Tapioca starch
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 Egg
• 1/2 cup Avocado oil (or other high-heat oil) (for frying)
• 3/4 cup Orange juice (freshly squeezed)
• 2 tsp Orange zest
• 1/4 cup Gluten-free soy sauce (tamari)
• 2 tbsp Rice vinegar
• 3 tbsp Honey
• 2 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1/4 tsp Red pepper flakes (optional, for heat)
• 2 Green onions (chopped, for garnish)
• 1 tsp Sesame seeds (for garnish)

Instructions

1. 1

   In a bowl, whisk together rice flour, tapioca starch, salt, and pepper.

2. 2

   In another bowl, beat the egg. Dip each piece of chicken into the egg, then dredge in the rice flour mixture, ensuring it's fully coated.

3. 3

   Heat avocado oil in a large skillet or wok over medium-high heat.

4. 4

   Carefully add the chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.

5. 5

   Remove chicken from the skillet and place on a wire rack to drain excess oil. Keep warm in a low oven (200°F).

6. 6

   In a separate saucepan, combine orange juice, orange zest, gluten-free soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes (if using).

7. 7

   Bring the sauce to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly.

8. 8

   Add the crispy chicken to the sauce and toss to coat evenly.

9. 9

   Serve immediately, garnished with green onions and sesame seeds. Serve with rice or quinoa.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.