Crispy on the outside and juicy in the middle, this take on orange chicken starts with chicken thighs coated in a light cornstarch-and-flour batter, then fried until deeply golden. Fresh orange zest and juice form the backbone of the glossy sauce, brightened with rice vinegar, a touch of ginger, and a pinch of red pepper flakes for warmth. The sauce is simmered down until it's thick enough to cling to every piece of chicken, giving you that sticky, restaurant-style coating without a trip to the takeout counter. A scoop of steamed rice underneath and a scatter of sesame seeds on top round out the plate perfectly. It's a satisfying, craveable dinner that fits neatly into a Low FODMAP rotation, so you don't have to skip your favorite takeout-style meal.
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A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 tablespoons per serving, so it is likely fine.
In a large bowl, combine the chicken pieces with 1 tsp soy sauce, sesame oil, salt, and black pepper. Toss to coat and set aside while you prepare the batter.
In a shallow dish, whisk together the cornstarch, flour, and baking powder. Add the cold water and egg, whisking until a smooth, thick batter forms — it should cling to the back of a spoon without running off immediately.
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