Crispy gluten-free chicken pieces coated in a bright orange glaze that balances sweet citrus flavor with savory depth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 1/2 pounds boneless skinless chicken thighs cut into bite sized pieces
1 large egg
1/2 cup cornstarch
1/2 cup gluten free all purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
Oil for frying about 2 inches in pan
3/4 cup freshly squeezed orange juice
1 tablespoon orange zest
3 tablespoons gluten free tamari
1/4 cup honey or light brown sugar
1 tablespoon rice vinegar
3 cloves garlic minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Sliced green onions optional garnish
Sesame seeds optional garnish
Instructions
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Pat the chicken dry and toss with the beaten egg.
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Combine cornstarch, gluten free flour, salt, and pepper in a shallow dish.
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Dredge the chicken pieces in the dry mixture, pressing lightly to coat.
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Heat oil to 350 degrees Fahrenheit in a heavy skillet.
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Fry chicken in batches for 4 to 5 minutes until golden and cooked through.
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Transfer fried chicken to a wire rack.
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In a saucepan combine orange juice, zest, tamari, honey, rice vinegar, garlic, and ginger. Simmer for 3 to 4 minutes.
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Stir in the cornstarch slurry and cook until the sauce thickens.
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Add the fried chicken to the sauce and toss gently to coat.
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Serve immediately garnished with green onions and sesame seeds if desired.