Low-Carb Chinese Orange Chicken (Crispy Baked)

Ingredients

• 1 lb lb boneless skinless chicken thighs
• 1 large egg
• 2 tbsp soy sauce (low-sodium)
• 2 tbsp rice vinegar
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 2 tbsp low-carb sweetener (erythritol or monk fruit blend)
• 1 tbsp cornstarch (or arrowroot)
• 2 tbsp water
• 1/2 tsp baking powder (for extra crisp)
• 1/2 tsp ground ginger(optional)
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tbsp neutral oil (for spraying or tossing)

Instructions

1. 1

   Prep (20 minutes total): Heat oven to 425°F (220°C). Cut chicken into 1-inch bite-size pieces. In a bowl, whisk egg with soy sauce. In a second bowl, mix cornstarch, baking powder, and optional salt/pepper (and optional ground ginger if using).

2. 2

   Coat and bake (about 15 minutes): Toss chicken in the egg mixture, then dredge in the cornstarch mixture until evenly coated. Arrange on a parchment-lined sheet in a single layer (lightly spray or drizzle with oil). Bake 15 minutes, then flip and bake 10 minutes more until crisp and cooked through (total bake time 25 minutes).

3. 3

   Make sauce (during the last part of baking, ~10 minutes): In a saucepan over medium heat, combine orange juice, orange zest, rice vinegar, grated ginger, minced garlic, and low-carb sweetener. Simmer 3–4 minutes, then whisk water with cornstarch and stir into the sauce. Cook 2–3 minutes until glossy and slightly thickened.

4. 4

   Toss and serve (final ~5 minutes): Add baked chicken bites to the sauce and toss quickly to coat. Serve immediately.