Mediterranean Diet Friendly Gluten Free Orange Chicken

Total time45 min

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Gluten Free Orange Chicken

This dish takes juicy chicken thigh pieces, coats them in a light, crackly crust, and pan-sears them until deeply golden before tossing everything in a bright, citrusy glaze built from fresh orange juice and zest, minced garlic, grated ginger, tangy rice vinegar, and a touch of honey for balance. The sauce reduces down to a glossy, spoon-coating finish with just enough heat from red pepper flakes to keep things interesting, and a drizzle of sesame oil rounds out the aroma beautifully. Finished with sliced green onions and a scatter of sesame seeds, it's the kind of takeout-style favorite you can feel good about making at home. Fresh citrus, real garlic and ginger, and simple pantry staples make this a genuinely solid pick for a Mediterranean-style table. It's satisfying enough for a weeknight dinner yet special enough to serve over a big bowl of rice with extra orange wedges on the side.

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
½ tsp kosher salt
¼ tsp black pepper
¾ cup cornstarch
Bob's Red Mill Finely Ground Tapioca Flour - 16 Oz Arrowhead Mills Organic Tapioca Flour - Gluten Free 16 oz Pkg NOW Foods Organic Tapioca Flour Authentic Foods Tapioca Flour Vitacost Tapioca Flour - Non-GMO and Gluten Free
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Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 large eggs, beaten
⅓ cup neutral oil (such as avocado oil or canola oil), plus more as needed
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the sauce

1 cup fresh orange juice (from about 3 medium oranges)
1 tbsp orange zest
3 tbsp tamari
3 tbsp rice vinegar
3 tbsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
1 tbsp honey
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 cloves garlic, minced
½ tsp red pepper flakes
1 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 tbsp cold water

For serving

2 green onions (green tops only), thinly sliced (optional)
1 tsp sesame seeds (optional)

Instructions

1
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.
2
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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