Serves 6

For the chicken:

1.75 lbs. chicken breast, cut into even-sized pieces
salt & pepper
1 cup oat flour
4 egg whites, whisked
2 cups panko breadcrumbs

For the sauce:

1½ cups orange juice
1½ tbsp. orange zest
1 tbsp. ginger
¼ apple, peeled, grated
1½ tbsp. tamari sauce
1 tbsp. rice vinegar
1 tbsp. red chili flakes
1 tbsp. cornstarch

To serve:

2 tsp. sesame seeds
2 green onions, sliced

Heat the oven to 420 F. Prepare a baking sheet lined with baking paper.

Place the chicken in a bowl and season to taste with salt and pepper. To crumb the chicken, dip each piece of chicken first into the flour, then into the whisked egg white and finally into the panko breadcrumbs. Place the crumbed chicken on the baking sheet and continue this process until all the chicken is breadcrumbed.

Place the baking sheet into the hot oven and bake for 15-20 minutes, until golden and the chicken has cooked through.

In the meantime, place all the sauce ingredients, apart from the cornstarch, into a pot and mix together. Bring to a gentle simmer then add the cornstarch and mix immediately. Simmer for a further few minutes until the sauce has thickened.

Once the chicken has cooked, add it to the orange sauce and stir to coat. Serve the chicken garnished with sesame seeds and green onions.

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