Orange Chicken

[The Citrus Crunch Remix]

Sweet, tangy, and dangerously crispy. Golden chicken pieces tossed in a bright orange sauce made with fresh juice and zest—baked instead of fried, vibrant instead of artificial. This is the orange chicken that tastes like actual oranges instead of candy.

Ingredients

For the Chicken:
2 pounds (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup (60g) arrowroot powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Avocado oil spray

For the Orange Sauce:
3/4 cup (180ml) fresh orange juice (about 3 oranges)
Zest of 2 oranges
3 tablespoons (45ml) coconut aminos
2 tablespoons (30ml) rice vinegar
2 tablespoons (24g) allulose
1 tablespoon (15ml) toasted sesame oil
1 tablespoon fresh grated ginger
3 cloves garlic, minced
2 teaspoons arrowroot powder
1/4 teaspoon red pepper flakes (optional)
1 green onion, sliced for garnish
Sesame seeds for garnish

Steps

Coat & Bake:

Preheat oven to 425°F (220°C). Toss chicken with 1/2 cup arrowroot powder, salt, and pepper until evenly coated. Arrange on a parchment-lined baking sheet in a single layer. Spray generously with avocado oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.

Make Sauce:

While chicken bakes, whisk together orange juice, orange zest, coconut aminos, rice vinegar, allulose, sesame oil, ginger, garlic, 2 teaspoons arrowroot powder, and red pepper flakes if using in a medium bowl. The fresh juice makes all the difference.

Simmer:

Pour sauce into a large skillet over medium heat. Bring to a simmer and cook for 3-5 minutes, stirring frequently, until sauce thickens and becomes glossy. The arrowroot powder creates a silky glaze.

Combine:

Add baked chicken to the skillet and toss to coat every piece in the bright orange glaze. Cook for 1-2 minutes, stirring constantly, until sauce clings to chicken.

Serve:

Transfer to a serving platter. Garnish with sliced green onions and sesame seeds. Serve immediately over cauliflower rice or steamed broccoli.

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Make it Good For The Gut

Fresh orange juice provides vitamin C: Supports immune function and gut lining health. Ginger soothes digestion: Reduces bloating and supports healthy gut motility. Garlic adds prebiotic power: Feeds beneficial gut bacteria and supports digestive health.

Remix Options

Air Fryer Method: Cook coated chicken at 400°F (200°C) for 12-15 minutes, shaking halfway. Spicy Orange: Double the red pepper flakes or add 1 teaspoon sriracha to the sauce. Honey Orange: Replace allulose with raw honey for traditional sweetness. Crispy Orange Beef: Use thinly sliced flank steak instead of chicken. Mandarin Orange: Use mandarin or tangerine juice for sweeter, more delicate citrus flavor. Sesame Orange: Add 2 tablespoons toasted sesame seeds to the sauce. Veggie Addition: Add bell peppers, snap peas, or broccoli florets during the final simmer.

Good To Know

Your Swaps Executed: This recipe swaps deep frying for baking with oil spray (dramatically less oil, still crispy!) and orange juice concentrate for fresh orange juice plus zest (vibrant flavor, real citrus, no additives). The citrus crunch is REAL. Fresh Juice is Essential: Concentrate tastes flat and artificial. Fresh-squeezed orange juice has brightness and complexity that makes this dish sing. The zest adds aromatic oils that concentrate can’t match. Zest Before Juicing: Always zest the oranges before cutting and juicing them—it’s nearly impossible to zest after. Use a microplane for fine zest that distributes evenly in the sauce. Arrowroot Double Duty: Arrowroot powder coats the chicken for crispiness AND thickens the sauce for glossy texture. It’s grain-free and creates lighter coating than cornstarch. High Heat Baking: The 425°F temperature is key for crispy coating. Lower temps create pale, soft chicken. Higher temps burn before cooking through. Sauce Timing: Toss chicken in sauce right before serving to maintain maximum crispiness. The longer it sits in sauce, the softer the coating becomes. Orange Selection: Use naval oranges or Valencia oranges for the best sweet-tart balance. Blood oranges create stunning pink sauce. Avoid sour oranges unless you like extreme tartness.