Orange Chicken
A Chinese-American classic done 100% gluten free, with some surprise ingredients!
PREP TIME
20 minutes
COOK TIME
40 minutes
INGREDIENTS
15
Serves: 4
Ingredients
- 1 lb1 lb1 lb Pasture-raised Chicken Breasts - US Wellness Meats, cubed
- 222 Eggs, large
- .5 cup.5 cup.5 cup Gluten-Free Flour
- .5 cup.5 cup.5 cup Cornstarch, for dredging
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch, for slurry
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 cup.5 cup.5 cup Freeze-Dried Orange Slices - CITREVE, *
- 1 quart1 quart1 quart Canola Oil, or your preferred frying oil
- .5 cup.5 cup.5 cup Brown Sugar
- 1.25 cups1.25 cups1.25 cups Water, 3/4 cup for sauce, 1/2 cup for slurry*
- 1 Tbsp1 Tbsp1 Tbsp Ginger Root, fresh, grated
- 1 Tbsp1 Tbsp1 Tbsp Garlic, grated
- 1 Tbsp1 Tbsp1 Tbsp Green Onion (Scallion), minced
- 2 Tbsp2 Tbsp2 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
- 2 Tbsp2 Tbsp2 Tbsp Rice Vinegar
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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!
Notes
*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.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Entrées Gluten Free Nut Free Poultry Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 2476 |
| Fat: | 234 g |
| Carbohydrates: | 81 g |
| Protein: | 24 g |
| Cholesterol: | 70 g |
| Sodium: | 865 mg |
| Fiber: | 1 g |
| Sugars: | 36 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
3 responses to “Orange Chicken”
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OH OKAY YOU DID THAT
This is a geniussss use of citrus!!!
My kids would devour this!