Start by making the orange glaze. In a saucepan, combine the coconut aminos, orange juice, rice vinegar, brown sugar, sesame oil, garlic, ginger paste, and red pepper flakes. Bring it to a gentle boil over medium heat. Then reduce the heat to low.

In a small bowl, whisk together the water and cornstarch until smooth. then slowly pour it into the bubbling sauce while stirring.

Let it simmer for a few minutes until thick, glossy, and coats the back of a spoon. Turn off the heat and set it aside while you fry the chicken.

Cut the boneless, skinless thighs into bite-sized pieces.

In a large Ziploc bag, add the gluten-free flour, cornstarch, salt, and black pepper. Seal the bag and shake it to mix everything together.

In a bowl, beat the eggs and season with salt and pepper. Dip all the chicken pieces into the egg mixture, then transfer them straight into the Ziploc bag.

Seal it up and shake it all around until every piece is fully coated.

Heat a pot of vegetable oil over medium heat until it reaches 350°F. Fry the chicken in batches, making sure not to overcrowd the pot. Cook each batch for about 5 to 6 minutes until golden, crispy, and fully cooked through. Transfer to a wire rack or paper towel-lined plate to drain.

Once all the chicken is done, toss it in the warm orange glaze until each piece is coated and glistening.

Sprinkle with sliced green onions and sesame seeds if you want, then dig in while it’s hot and crispy!