Perfect Sweet and Tangy Orange Chicken
Flavorful, low FODMAP version of a popular takeout dish. This recipe uses gluten-free fried chicken, fresh orange juice, soy sauce and brown sugar to create a tangy and sweet sauce without triggering digestive discomfort. Perfect for those on a low FODMAP diet, this dish offers a satisfying balance of savory and citrus flavors, making it an excellent dinner option! A dinner favorite in our house!
Equipment
- 1 WOK
Ingredients
- 2.5 lbs Chicken thighs or Chicken Tenderloin
- 2 cups Jasmine Rice
- 3 Eggs
- 4.5 tsp Salt
- 2 tsp 16 Mesh Black Pepper
- 1.5 cup Cornstarch
- 3/4 cup Gluten-Free Flour
- 3 - 4 cups Oil for frying chicken
- 3 tbsp Olive Oil for Wet Mix
- 3 tbsp Olive Oil for Stir-Frying
- 4 tsp Minced Ginger Root
- 3 tsp Crushed Red Pepper Flakes
- 2.5 cups Chopped Green Onions
- 3 tbsp Rice Vinegar
- 3 tsp Toasted Sesame Oil
Orange Sauce
- 6 tbsp Gluten-Free Soy Sauce or Tamari Sauce
- 2 cup Orange Juice
- 1/4 cup Brown Sugar
- 3 Oranges, Zest of
- 1 Orange chopped
Instructions
Directions
- Heat the oil in a wok over medium-high heat until it reaches the ideal frying temperature, recommended between 375 °F and 400 °F. While the oil heats up, continue with the next steps.
- Trim and cut the chicken into evenly sized pieces, similar to nuggets.
- Dry Ingredients: Mix together Cornstarch and Flour.
- Wet Ingredients: In a separate medium-sized bowl, mix together the egg, salt, pepper, and 3 tablespoons of olive oil. Mix thoroughly and set aside.
- Dip chicken pieces into wet mix, then into the dry mix. Shake off excess.
- Carefully add the chicken in small batches to the hot oil in the wok and cook for 3-5 minutes, or until golden brown. Be careful not to overcook.
- When the chicken is fully cooked, remove it from the oil and place it on a paper towel to drain. Set aside, continue till all chicken is fried.
For the Sauce
- In a small bowl, combine soy sauce, orange juice, brown sugar, orange zest and chopped oranges. Set aside.
- After frying the chicken, clean the wok thoroughly and heat it over high heat for 15–30 seconds.
- Add 3 tablespoons of oil to the heated wok, followed by ginger root, crushed red pepper flakes, and green onions. Stir-fry for a few seconds until fragrant. Bring heat to medium-high.
- Add the toasted sesame oil to the wok, followed by the rice vinegar and the soy sauce mixture you prepared earlier. Heat up slightly, so the sauce isn't cold.
- Add the fried chicken back into the wok and stir until everything is well combined. The sauce will begin to thicken. Remove from heat once it reaches your desired consistency. If the sauce doesn’t thicken as expected, you can mix in a small mixture of cornstarch and water to help thicken it.
- This dish is best served with jasmine rice. Cook 2 cups of jasmine rice according to the package instructions.