Orange Chicken

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Ready for some delicious gluten free take out?  I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten.  You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess.  Serve this with some steamed rice and you are all set.

Ingredients:

  •  2lbs boneless skinless chicken, chopped into bite sized pieces
  • 1 large egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 1/2 cup cornstarch, plus 1 tablespoon
  • 1/4 cup white rice flour ( I used Bob’s Red Mill)
  • 1 tablespoon ginger-root, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chill pepper
  • 1/4 cup green onion, chopped
  • 1 tablespoon white wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon sesame oil

Orange Sauce

  • 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • zest of 1 orange
  • Mix ingredients for orange sauce in a small bowl and set aside.  Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil.  Mix well.  Stir cornstarch and flour together and add chicken pieces, stirring to coat.  Heat oil for deep-frying in wok or dutch oven to 375 degrees.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat.  Add 1 tablespoon oil and then add ginger and garlic.  Stir-fry until fragrant; about 10 seconds.  Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened.  Stir in sesame oil and orange zest if desired.
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