Description
Indulge in crispy, tender chicken coated in a vibrant, tangy, and sweet orange sauce. This recipe proves that gluten-free doesn’t mean compromising on flavor or texture.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large egg, whisked
- 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup gluten-free tamari (or soy sauce if not strictly GF)
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar, packed
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch + 2 tablespoons cold water (for slurry)
- Vegetable oil, for frying (about 1-inch in skillet)
- Green onions and sesame seeds for garnish (optional)
Instructions
- 1. Prepare the Chicken: Pat chicken dry. In a shallow dish, whisk together GF flour, 1/4 cup cornstarch, salt, and pepper. In another bowl, whisk the egg. Dip each chicken piece in egg, then dredge in flour mixture, pressing to coat. Set aside.
- 2. Make the Sauce: In a bowl, whisk orange juice, zest, tamari, rice vinegar, brown sugar, sesame oil, and red pepper flakes. In a small bowl, make a slurry with 1 tbsp cornstarch and cold water.
- 3. Fry the Chicken: Heat 1 inch of oil in a large skillet to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side until golden and cooked through. Drain on a wire rack.
- 4. Finish the Sauce: Remove all but 1 tbsp oil from skillet. Sauté garlic and ginger for 30 seconds. Pour in orange sauce mixture, bring to a simmer. Whisk in cornstarch slurry and cook until thickened.
- 5. Combine: Add cooked chicken to the sauce and toss to coat. Serve immediately, garnished with green onions and sesame seeds.
- Prep Time: 20 mins
- Cook Time: 25 mins