Low FODMAP Classic Orange Chicken

Total time50 min

Prep time25 min

Cook time25 min

4.8

(19)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tsp soy sauce
1 tsp sesame oil
½ tsp kosher salt
½ tsp black pepper

For the batter

¾ cup cornstarch
¼ cup all-purpose flour
Ingredient note
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.
½ tsp baking powder
½ cup cold water
1 large egg

For frying

2 cups vegetable oil, for frying

For the sauce

1 tbsp vegetable oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, grated
½ tsp red pepper flakes
1 tbsp orange zest (from about 1 large orange)
½ cup fresh orange juice (from about 2 oranges)
Ingredient note
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.
3 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp granulated sugar
1 tbsp hoisin sauce
1 tsp cornstarch
2 tbsp water

For serving

2 green onions, thinly sliced (optional)
Can be omitted
green onions
1 tsp sesame seeds (optional)

Instructions

1
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.
2
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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