finely grated orange zest and juice from 2 oranges
2 tablespoons sugar
2 tablespoons tamari
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1/3 cup cornstarch
1/4 cup all-purpose flour
1 large egg
1 teaspoon salt
1/8 teaspoon white pepper
1 pound boneless, skinless chicken thighs, cut into bite size pieces
Coconut oil for pan frying
1 clove garlic, minced
1/2 teaspoon dry ginger
1/2 teaspoon red pepper flakes
Green onions, sliced
Sesame seeds for garnish
- For the sauce: Whisk all ingredients together in a bowl.
- For the chicken: Combine the cornstarch and flour in a large bowl. Whisk together the egg, salt, and pepper in a medium bowl. Add the chicken pieces to the egg mixture. Place the coated chicken into the cornstarch mixture. Stir to coat the chicken well and shake off excess cornstarch.
- Heat about 3 tablespoons coconut oil in a large heavy skillet over medium-high heat. Add the chicken to the skillet. Fry until golden brown on the bottom, about 3-4 minutes. Flip the chicken pieces and fry until the other side is golden brown, another 3 minutes. Transfer to a plate. Add more coconut oil to pan and repeat with remaining chicken.
- Heat 1 tablespoon coconut oil in the same skillet over medium heat. Add the garlic, ginger, and red pepper flakes, and cook for about 20 seconds. Give the sauce a quick whisk and add to the skillet. Bring to a boil and cook until the sauce thickens, about 2 minutes. Add the chicken and stir to coat with the sauce. Serve with rice and sprinkle with green onions and sesame seeds.