Low-Carb Orange Chicken (Crispy Cauliflower Bites)

Ingredients

• 1 medium (about 4 cups) cauliflower florets
• 2 eggs
• 1/4 cup soy sauce (low-sodium preferred)
• 1/3 cup orange juice (fresh or bottled, no pulp)
• 1 tsp orange zest
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (for crisping)
• 1/2 tsp black pepper

Instructions

1. 1

   Prep (about 25 minutes total): Cut cauliflower into bite-size florets. Pat dry. In a bowl, whisk eggs with black pepper. In a separate small bowl, whisk cornstarch with water until smooth.

2. 2

   Cook (about 25 minutes total): Heat a large skillet over medium-high heat and add 1 tbsp oil. Dip cauliflower florets in egg, then place in the skillet in a single layer (work in batches if needed). Cook 8–10 minutes, turning occasionally, until golden and crisp.

3. 3

   Make the orange-soy glaze (during the last few minutes of cauliflower cooking): In a saucepan or the now-empty skillet, combine soy sauce, orange juice, orange zest, rice vinegar, garlic, and ginger. Bring to a simmer, then whisk in the cornstarch slurry and cook 1–2 minutes until glossy and thick.

4. 4

   Toss and serve: Add the crispy cauliflower bites to the glaze and toss quickly to coat. Cook 1 minute to set the sauce, then serve immediately.