Japanese Orange Chicken (Miso-Ginger Glaze, No-Fry)

Ingredients

• 450 g boneless skinless chicken thighs
• 1 egg
• 2 tbsp soy sauce (low-sodium if desired)
• 120 ml orange juice (fresh or bottled)
• 1 tbsp orange zest
• 2 tbsp white miso paste
• 2 tsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 1 tbsp rice vinegar
• 1 tbsp erythritol or monk fruit sweetener (to taste)(optional)
• 2 tsp cornstarch
• 1 tsp baking powder (aluminum-free)
• 0.5 tsp ground black pepper
• 0.25 tsp salt(optional)
• 1 tsp neutral oil (for baking sheet)

Instructions

1. 1

   Prep (20 minutes total): Heat oven to 220°C / 425°F. Line a baking sheet with parchment and lightly brush with neutral oil. Cut chicken into bite-size pieces. Pat dry, then season with black pepper (and salt only if needed).

2. 2

   In a bowl, whisk egg. Toss chicken pieces in egg until coated. In another bowl, mix baking powder and cornstarch; lightly coat the egged chicken with the dry mix.

3. 3

   Arrange chicken in a single layer on the baking sheet (leave space for crisping). Bake 20 minutes, then flip and bake 10–15 minutes more until browned and crisp (total bake time 35 minutes).

4. 4

   While chicken bakes, make the miso-ginger orange glaze: In a small saucepan, whisk miso paste, soy sauce, orange juice, orange zest, grated ginger, minced garlic, rice vinegar, and sweetener (if using). Simmer 3–5 minutes until glossy. If it’s too thin, simmer a bit longer; if too thick, add a splash of water.

5. 5

   Glaze and finish: When chicken is done, remove from oven and immediately toss with the hot glaze (or brush on). Return to oven for 2–3 minutes to set the glaze, then serve.