This crispy, saucy chicken dish delivers all the sticky-sweet, tangy flavor of a takeout favorite, made right in your own skillet. Bite-sized chicken thighs get dredged in a light egg-and-cornstarch coating, then fried until deeply golden and crisp before tossing in a bright, glossy sauce built from fresh orange juice, orange zest, tamari, rice vinegar, and a touch of ginger and sesame oil. A quick cornstarch slurry brings that sauce to a beautifully thick, spoon-coating consistency that clings to every piece of chicken. Finish it with sliced green onion tops and a sprinkle of sesame seeds for crunch and color, then spoon it over steamed rice for the full effect. It's a satisfying, restaurant-style meal that fits neatly into a low FODMAP kitchen without sacrificing any of that sweet-savory crave factor.
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Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1/4 cup per serving, so it is likely fine.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
In a large bowl, toss the chicken pieces with the salt and pepper. In a separate shallow bowl, whisk together the sauce cornstarch and cold water to make a slurry; set aside. In another small bowl, whisk together the orange juice, orange zest, tamari, rice vinegar, granulated sugar, honey, sesame oil, ginger, garlic, and red pepper flakes until the sugar dissolves; set aside.
Place the 3/4 cup cornstarch in a shallow bowl and the beaten eggs in a second shallow bowl. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch, pressing to coat on all sides.
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