Monthly Archives: September 2015

Gluten Free Orange Chicken – The Real Deal!

My son loves loves loves orange chicken!  Did I say love?  Yup, loves and always asks for it.  He will eat it here and there.  He will eat it anywhere and from anywhere.  Where can most people have access to orange chicken?  Panda Express.  The fast food chain of Chinese food for the non-Chinese!!  As a Chinese gal myself, eating at Panda Express is the worse sin I could ever commit.  It’s like a guy from Italy getting pizza at Pizza Hut or from Mexico buying tacos at Taco Bell or from the south buying fried chicken at KFC! You get the picture?  Can’t do it, won’t do it… my chef dad would never speak to me again! So, I must make my own orange chicken to appease my son and my entire family and also, put my mind at ease knowing I’m feeding my family organic, antibiotic free chicken with fresh ingredients and sauce made from real foods – no chemicals, no dyes, no additives. Oh yes, I made it one step better and also made it gluten-free.

I use a mix of thigh meat and breast meat because the darker meat fries a little crispier.  This is not a heavy batter that creates a thick skin.  It’s light, crispy and flavorful.  I have to use at least 3 pounds of chicken because there is just never enough orange chicken in my family

 

Gluten Free Orange Chicken - The Real Deal!
Print Recipe
Light, crisp, flavorful orange chicken.
Servings
6
Servings
6
Gluten Free Orange Chicken - The Real Deal!
Print Recipe
Light, crisp, flavorful orange chicken.
Servings
6
Servings
6
Ingredients
Chicken
Fresh Orange Sauce
Servings:
Instructions
  1. Cut chicken into bite size pieces. I cut them about 1 1/2 inches. Make sure your chicken is somewhat dry and that the pieces aren't wet.
  2. Place chicken in large bowl or ziploc bag and massage sea salt into the pieces.
  3. Mix potato and corn starch together and then add to chicken to coat pieces thoroughly. You can also use 1 cup of cornstarch if you don't have potato starch handy. Add more starch if the chicken isn't fully coated.
  4. Heat coconut oil on medium-high in wok or heavy pan until temperature reaches 350 degrees.
  5. Start putting 10-15 pieces in the oil at a time. Fry for about 5 minutes if the chicken is submerged in oil.
  6. Strain and place on paper towel to absorb excess oil. Fry all pieces until coating has a nice crispiness to it.
  7. For the sauce, place of the sauce ingredients into sauce pan and whisk it together.
  8. Place saucepan on stove and turn on to medium high. Keep mixing until the sauce thickens and bubbles.
  9. Once the sauce bubbles, place all your fried chicken pieces into the sauce pan to quickly coat.
  10. Put your chicken on a serving plate and you're ready to eat!
  11. Orange chicken goes great on fluffy white rice and sautéed garlic spinach!
Recipe Notes

I use a combination of potato and corn starch, but you can use all of one or the other, depending on what you have handy.  Also tapioca starch is a good substitute as well.

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