369
Ā
Ā
Gluten Free Orange Chicken
Prep time
Cook time
Total time
Gluten Free Orange Chicken
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 3 pounds skinless and boneless chicken thighs, cut into bite pieces
- 2 oranges, juiced
- 1½ cups Bob's Red Mill All Purpose Baking Flour - gluten free
- 1 tablespoon Clabber Girl Cornstarch - gluten free
- 2 tablespoons San-J Tamari soy sauce - gluten free
- 2 tablespoons packed brown sugar
- 1 teaspoon sesame oil
- 1 to 1½ cups water
- ½ teaspoon Clabber Girl baking soda - gluten free
- 2 tablespoons Marukan Genuine Brewed Rice Vinegar - gluten free
- ¼ teaspoon McCormick Red Pepper flakes
- dash of salt
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 cups vegetables oil for frying
- sesame seeds
- green onions, sliced
Instructions
- In a large bowl, combine flour, baking soda, water and salt. Stir to incorporate until thick and smooth. Add the chicken and coat.
- Preheat oil in wok over medium high heat to 375 degrees F. Cook chicken in batches until golden brown about 4 minutes and place them on a plate lines with paper towels. Continue cooking the chicken.
- Combine orange juice, soy sauce, brown sugar, sesame oil, red pepper flakes, and rice vinegar in a small bowl. In another small bowl, combine cornstarch and 2 tablespoons water. Stir until cornstarch is smooth.
- Meanwhile, heat a small saucepan over medium heat. Add a tablespoon vegetable oil then add ginger and garlic. Saute for a minute then add the sauce mixture. Bring to a slow boil for 2 minutes then add the cornstarch mixture. Stir until thick. Place chicken in a large bowl, add the sauce. Garnish with sesame seeds and green onions. Serve!
