Description
Crispy pan-fried chicken tossed in a glossy sweet-savory orange sauce and served over fluffy rice with green onions, sesame seeds, and fresh orange wedges.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 3/4 cup cornstarch
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1/3 cup avocado oil
- 3/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup tamari
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, finely grated
- 1 tablespoon tomato paste
- 1/4 teaspoon red pepper flakes, optional
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 4 cups cooked white rice, for serving
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- 1 orange, cut into wedges
Instructions
- Cook the white rice according to package directions if not already prepared, then keep it warm.
- In a medium bowl, whisk together the orange juice, orange zest, tamari, honey, rice vinegar, garlic, ginger, tomato paste, and red pepper flakes if using.
- In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry.
- In another bowl, beat the eggs.
- In a large bowl, toss the chicken with 3/4 cup cornstarch, salt, and black pepper, then coat with the beaten eggs until evenly covered.
- Heat the avocado oil in a large skillet over medium to medium-high heat.
- Cook the chicken in a single layer, working in batches if needed, for 3 to 4 minutes per side until golden, crisp, and cooked through. Transfer cooked chicken to a plate.
- Lower the heat slightly and pour the orange sauce into the skillet. Simmer for 2 to 3 minutes.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.
- Return the chicken to the skillet and toss until each piece is evenly coated in the sauce.
- Divide the rice among 4 bowls, top with the orange chicken, and garnish with sliced green onions, sesame seeds, and orange wedges.
Notes
- Pat the chicken dry before coating for better crispness.
- Use fresh orange juice and zest for the brightest flavor.
- Do not overcrowd the skillet or the chicken may steam instead of brown.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 18g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 190mg
Keywords: gluten-free orange chicken, homemade orange chicken, citrus chicken bowl, gluten-free dinner recipe, pan-fried chicken with orange sauce