Gluten-Free Orange Chicken
A delightful and crispy orange chicken dish that's both gluten-free and full of vibrant flavors, perfect for any occasion.
Ingredients
For the Chicken Marinade
- 1.5 pounds chicken breast, cut into bite-sized pieces
- 1 cup gluten-free soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon sesame oil
For the Breading
- 1 cup gluten-free all-purpose flour
- 2 large eggs, beaten
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil for frying Enough to cover the bottom of the pan
For the Sauce
- 1 cup orange juice, freshly squeezed Best flavor
- 1 piece zest of 1 orange
- 0.5 cup sugar
- 0.25 cup gluten-free soy sauce
- 1 tablespoon rice vinegar
For Garnish
- 2 pieces green onions, chopped
- to taste sesame seeds For garnish
Instructions
Marinating Chicken
- In a bowl, combine gluten-free soy sauce, minced garlic, minced ginger, and sesame oil. Add the chicken pieces and ensure they are well-coated. Let sit for at least 30 minutes, or refrigerate for a couple of hours for best results.
Prepare Breading Station
- Set up three bowls: one with gluten-free all-purpose flour, one with beaten eggs, and one with cornstarch mixed with salt and pepper.
Frying Chicken
- Heat a generous amount of vegetable oil in a large skillet or wok over medium-high heat.
- Dip each marinated chicken piece into the flour, shake off excess, then into the beaten eggs, and finally coat with the cornstarch mixture.
- Once the oil is hot, fry chicken pieces in batches for 5-7 minutes or until golden brown and fully cooked. Transfer to a paper towel-lined plate.
Making the Sauce
- In a saucepan over medium heat, combine orange juice, orange zest, sugar, gluten-free soy sauce, and rice vinegar. Simmer and stir frequently until it thickens slightly, about 5-10 minutes.
- Add fried chicken pieces to the saucepan and toss gently to coat in the orange sauce.
Serving
- Serve hot, garnished with chopped green onions and sesame seeds.
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Notes
Ensure frying oil is at the right temperature (around 350°F/175°C) to avoid greasy chicken. Let coated chicken rest before frying. Serve immediately after tossing with sauce to retain crispiness.