Ingredients:

  • 550g (1.2 lbs) Boneless, Skinless Chicken Thighs (trimmed and cut into 1-inch cubes)
  • 1 large Egg White (approx. 30 ml)
  • 2 tbsp Low-Sodium Soy Sauce or Tamari
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • 4 tbsp Cornstarch (or Arrowroot Powder)
  • 2 tbsp Whole Wheat Flour (or Almond Flour)
  • Olive Oil or Avocado Oil Spray (for crisping)
  • 1 tbsp Avocado or Rapeseed Oil
  • 2 cloves Garlic, minced
  • 1 inch piece Fresh Ginger, finely grated (about 1 tsp)
  • 200 ml Freshly Squeezed Orange Juice (from 2 large oranges)
  • Zest of 2 Large Navel Oranges
  • 60 ml Low-Sodium Soy Sauce
  • 60 ml Rice Vinegar (unseasoned)
  • 4 tbsp Pure Honey or Maple Syrup
  • 1 tbsp Brown Sugar (optional, for colour and depth)
  • 1/2 cup Water
  • 1 tbsp Cornstarch or Arrowroot Powder (for slurry)
  • 2 tbsp Cold Water (for slurry)
  • 2 Spring Onions (scallions), thinly sliced (for garnish)
  • 1 tbsp Sesame Seeds (toasted) (for garnish)

Instructions:

  1. Prepare Marinade: In a large bowl, whisk the egg white, 2 tbsp soy sauce, salt, and pepper. Add the cubed chicken thighs to the bowl and toss until evenly coated.
  2. Mix Dry Coating & Dredge: In a separate, shallow dish, combine the cornstarch and whole wheat/almond flour. Working in batches, lightly dredge the marinated chicken pieces through the dry coating mixture, pressing gently to ensure adherence. Shake off excess.
  3. Preheat & Arrange: Preheat the oven to 220°C (425°F) or the air fryer to 200°C (400°F). Place the coated chicken pieces on a prepared wire rack/tray or in the air fryer basket in a single layer. Do not crowd the chicken.
  4. Cook the Chicken: Lightly spritz the chicken with oil spray. If using an Air Fryer: Cook for 10–12 minutes, flipping halfway. If using an Oven: Cook for 18–22 minutes, flipping halfway, until the exterior is crisp and golden.
  5. Prepare Orange Sauce Aromatics: Heat 1 tbsp oil in a saucepan over medium heat. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
  6. Simmer the Sauce Base: Add the orange juice, zest, 60 ml soy sauce, rice vinegar, honey/syrup, brown sugar (if using), and water to the saucepan. Bring to a gentle boil, reduce heat to a low simmer, and cook for 3 minutes to slightly reduce.
  7. Thicken the Sauce: Whisk together the slurry ingredients (1 tbsp cornstarch and 2 tbsp cold water) in a small cup until smooth. Pour the slurry into the simmering sauce while constantly whisking. The sauce should immediately thicken to a glossy consistency. Simmer for 1 minute more, then remove from heat.
  8. Combine and Finish: Transfer the crispy cooked chicken immediately into the saucepan with the sauce. Toss gently but quickly until every piece of chicken is fully coated. Garnish with sliced spring onions and toasted sesame seeds and serve immediately.