Tuesday, June 9, 2009
Gluten Free Orange Chicken
2-3 lbs. boneless chicken (thighs or breasts work well)
2 eggs, beaten
4-6 green onions, sliced
1-2 garlic cloves, minced
1 inch piece of ginger,peeled & grated
1 cup cornstarch
1/4 cup rice flour, or other gf flour
1/2-2/3 tsp. crushed red pepper
1 tsp salt
fresh ground pepper
Vegetable oil or olive oil
1 tsp. grated orange peel/zest (optional)
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 cup gf soy or tamari sauce
1 TBS cornstarch mixed in 1/4 cup water
Wash and dry chicken. Cut into bite-sized pieces, place in bowl or bag. Add beaten eggs, coating chicken. In a separate bowl or bag, mix cornstarch, gf flour, salt & pepper. Heat oil in wok or electric skillet, about 1 inch deep. Place chicken in cornstarch mixture and fry chicken in hot oil. Don't crowd the pan, but cook in small batches until light golden color. Drain on paper towels and continue until all of the chicken is browned.
Pour oil out, reserving about 1 TBS. Saute green onion, garlic, & ginger in oil for a minute or until soft and fragrant. Add red chilies. Stir sauce ingredients, then add to pan. Heat until slightly thickened. Add chicken and gently stir until evenly coated in sauce. Top with grated orange peel if desired.
Serve over rice.
Sorry the photo is blurry-I was hungry!