Orange Chicken
Orange Chicken
Ingredients:
1 lb chicken breast, cubed
2 large eggs, beaten
½ cup gluten free flour
½ cup + 2 Tbsp cornstarch (½ cup for dredging, 2 Tbsp for slurry)
1 tsp kosher salt
½ cup Citreve Freeze-Dried Orange Slices*, ground to powder
1 quart oil, for frying
½ cup brown sugar
1 ¼ cup water (¾ cup for sauce, ½ cup for slurry)*
1 Tbsp fresh ginger, grated
1 Tbsp garlic, grated
2 scallions, minced
2 Tbsp Jozo Tamari
2 Tbsp rice vinegar
Yields 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
*Note: If simply using orange juice, skip the steps with freeze-dried oranges and replace the ¾ cup of water with the juice. Add orange zest for extra flavor.
Before you begin any cooking: Make sure your chicken comes to room temperature. Preheat the frying oil in a saucepan or high-sided skillet. Grind the Citreve Freeze-Dried Orange Slices into a powder, and reserve.
In a bowl, whisk the eggs together and toss the cubed chicken to coat them. In a separate bowl (or big ziploc bag), combine the gluten free flour, cornstarch, kosher salt, and half of the ground orange slices. Toss the egg-coated chicken cubes in the dry ingredients and reserve.
When the oil is between 350F and 400F, begin cooking the chicken in batches until golden brown and an internal temp of 165F (this should take 2-3 minutes if the chicken is room temp and the oil is hot enough). Transfer to a wire rack until all the chicken is cooked.
Preheat a wok or large skillet over medium-high heat. Add the brown sugar, water*, and remaining ground orange slice powder*. Simmer for two minutes and then add the ginger, garlic, and scallions. Add the tamari and rice vinegar, stirring constantly, and then add in the cornstarch slurry (½ cup water, 2 Tbsp cornstarch). Thoroughly combine everything over the heat until the sauce is thick and glistening. Turn off the heat and add the fried chicken into the sauce. You’re welcome to add cooked broccoli or your favorite vegetable at this stage. Serve hot with rice, or on toothpicks, and enjoy!
