Gluten-Free Orange Chicken

So this dish goes perfectly with the quinoa fried rice. It offers a healthy alternative to Chinese take out and a show stopper for any dinner party or get together you may be having.

I love Chinese food, it’s a hangover from my childhood that made me cringe knowing that I can no longer have my favorite dishes.So I made a choice. Before discovering I was a wheatless wanderer, I had never made Asian food. I was Italian, and that’s what I confidently cooked, but now I needed to step out of my comfort zone. I must say with each dish I’ve made my confidence has grown; I can now make Chinese food that taste as good as my favorite Chinese restaurant .

Beyond that it allowed me to go for any food I wanted, from Thai to Indian I’m no longer afraid to try it all. That’s one thing cooking gives you is a sense that you can do anything with a little practice and the right seasoning. So hopefully this dish will boost your confidence, allowing you to branch out of your comfort zone. Cheers!

Ingredients

Chicken

  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup olive oil
  • Green onions

Orange Chicken Sauce Ingredients:

  • ⅔ cup brown sugar
  • ⅔ cup orange juice
  • ¼ cup low sodium soy sauce
  • 3 Tablespoons White Vinegar
  • 3 Tablespoons Apple Cider Vinegar
  • 1 teaspoon garlic salt
  • 1 Tablespoon Grated Orange Peel
  • 2 teaspoons cornstarch

 

The Creation of Orange Chicken

  1. First season your chicken with salt and pepper. No matter what meat your cooking this is the only way it will gain flavor. You can also add some garlic and cyan pepper to spice up the flavor profile.
  2. Cut chicken into small bite sized pieces.
  3. Place the cornstarch on a plate. Crack the eggs into a bowl and beat them until the eggs are combined.
  4. Dip the chicken in the egg wash and the drag the chicken through the cornstarch mix.
  5. Repeat step five until all pieces of chicken are coated.
  6. Next place the olive oil in a shallow pan. I used to do it in a pot however the chicken became soggy with oil. The shallow pan allows you to get a good crisp on the pieces of chicken and I don’t know anyone who don’t like crisp chicken. Let the oil heat up until it pops. To test this go to the sink and wet the tips of your fingers, then flick it at the oil. If it pops the oil is ready; if not then you need to wait longer.
  7. When the oil is ready, add chicken. You may have to do this in batches depending on how big your pan is. Let the pieces of chicken cook until they turn a golden brown. To see if they are done you can cut into a bigger piece. If the piece is no longer pink and the juices are clear you may take it off.
  8. Rough chop green onions.
  9. If you’re doing multiple batches keep the done pieces on a plate with paper towels under and over, much like you do with bacon.
  10. When all the pieces are cooked add them back into the pan and pour the sauce over. Toss a few times to make sure they are coated.
  11. Pure the orange chicken into a bowl and sprinkle some green onions over the top. Then Enjoy!

 The Creation of the Sauce

  1. In a sauce pan combine soy sauce, orange juice white vinegar, apple cider vinegar, brown sugar and garlic salt.
  2. Bring to a boil and add the cornstarch.
  3. Whisk the mixture until combine and then let it reduce until it thickens.
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