Gluten

In a medium bowl, crack the eggs and season with salt and pepper. Whisk to create the wet batter.

In a separate large bowl, combine the gluten-free flour, cornstarch, salt, and pepper. Whisk to combine, then transfer this dry batter to a large zip-top bag.

To make the sauce, combine fresh orange juice, coconut aminos, rice vinegar, brown sugar, sesame oil, minced ginger, minced garlic, and red pepper flakes in a saucepan.

Bring the sauce to a simmer over medium heat. In a small bowl, whisk together 1 tbsp of cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering sauce and stir until it thickens. Remove from heat and set aside.

Cut the chicken thighs into bite-sized pieces. Add them to the wet egg batter and toss to coat completely.

Transfer the egg-coated chicken pieces to the zip-top bag with the dry batter. Seal the bag and shake vigorously until all chicken is evenly coated.

Heat about 2-3 inches of neutral oil in a large skillet or pot over medium-high heat. Once hot, carefully add the coated chicken in a single layer, working in batches if needed.

Fry the chicken for 5-7 minutes, turning occasionally, until golden brown, crispy, and cooked through.

Remove the fried chicken from the oil with a slotted spoon and place it in a large mixing bowl.

Pour the prepared orange sauce over the crispy chicken and toss gently to coat every piece.

Serve immediately over jasmine rice, garnished with sesame seeds, sliced green onions, and fresh orange wedges.