# Orange Chicken

> Crispy cornstarch-coated chicken in sweet citrus glaze - takeout-level flavor without FODMAPs

Recipe page: https://goodguteats.com/recipes/orange-chicken/

- Makes: 4 servings, 1 plate each
- Category: Main course
- Cuisine: Asian

Total time: ~22m.

## Nutrition

Per serving, estimated from the ingredients: 1049 calories, 40 g protein, 103 g carbs, 51 g fat, 1 g fiber.

## Ingredients (for 4 servings)

- ½ cup 100% Orange Juice
- 1 tbsp Orange Zest
- 3 tbsp Soy Sauce
- 2 tbsp Maple Syrup
- 1 tbsp Rice Vinegar
- 1 tbsp Fresh Ginger
- 1 tsp Sesame Oil
- ½ tsp Cayenne Pepper
- 1½ lb Chicken Thigh (Skin On)
- Salt
- Black Pepper
- 2 large Egg
- 9 tbsp Cornstarch (½ cup coating, 1 tbsp slurry)
- 3 tbsp Peanut Oil
- 2 tbsp Olive Oil
- 2 cup White Rice
- 2 stalks Green Onion Tops
- 1 tbsp Sesame Seeds

## Steps

1. Add to bowl and whisk: ½ C Orange Juice, 1 T Orange Zest, 3 T Soy Sauce, 2 T Maple Syrup, 1 T Rice Vinegar, 1 T Fresh Ginger, 1 tsp Sesame Oil, ½ tsp Cayenne Pepper (~2m)
2. Pat 1½ lb Chicken Thigh dry with paper towels, season with ½ tsp Salt ¼ tsp Black Pepper (~2m)
3. Beat in a shallow bowl: 2 Egg (~1m)
4. Place in a second shallow bowl: ½ C Cornstarch (~1m)
5. Dip in egg. (~1m)
6. Dredge in cornstarch. (~1m)
7. Shake off excess. (~1m)
8. Heat over medium-high until shimmering, 350-375°F: 3 T Peanut Oil (~2m)
9. Fry in batches until golden. (~6m)
10. In same pan over medium: 2 T Olive Oil Pour in sauce. (~1m)
11. Mix with 2 tbsp water, stir into sauce until thickened: 1 T Cornstarch (~2m)
12. Return Chicken Thigh, toss to coat. (~1m)
13. Serve over: 2 C White Rice Garnish with: 2 Green Onion Tops, 1 T Sesame Seeds (~1m)

Recipes, not medical advice.