Crispy Gluten-Free Orange Chicken

1. Cut the chicken thighs into 1-inch pieces and season lightly with the kosher salt. Place the whisked eggs in one shallow bowl and the crushed crackers in a second shallow bowl.

2. Dip each piece of chicken into the egg, then coat thoroughly in the crushed crackers. Place on a plate while finishing breading the remaining chicken.

3. Heat avocado oil in a large skillet over medium heat. Add the chicken in a single layer, working in batches if needed. Cook for 2–3 minutes per side until golden brown and cooked through to 165°F. Transfer the cooked chicken to a plate.

4. In a bowl, whisk together orange zest, orange juice, brown sugar, rice vinegar, tamari, Sriracha, ground ginger, and garlic powder. In a small bowl, combine the cornstarch and water to make a slurry, then stir the slurry into the sauce mixture.

5. Wipe out the skillet or use a clean pan. Pour in the sauce mixture and bring to a gentle simmer over medium heat. Cook for 2–4 minutes, stirring frequently, until the sauce thickens.

6. Return the cooked chicken to the pan and toss until every piece is coated in the orange sauce. Cook for 1 minute longer to warm through.

7. Serve over cooked rice with your favorite vegetables. Garnish with sliced scallions.