Ingredients

The following ingredients have 4 Servings
  • 1 cup orange juice
  • ¼ cup white sugar
  • ¼ cup light brown sugar
  • 2 tablespoons gluten-free rice vinegar, (Mizkan, Wan Ja Shan, Kikkoman, and Marukan brands are all gluten-free)
  • 2 tablespoons gluten-free soy sauce, (I use LaChoy brand)
  • 1 tablespoon fresh minced ginger, ((or ¼ tsp dried ginger))
  • 2 garlic cloves, (minced)
  • ¼ teaspoon red chili pepper flakes
  • zest of 1 orange
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 ½ pounds boneless, skinless chicken breasts or thighs, (cut in 1-inch pieces)
  • 1 large egg
  • ½ cup cornstarch
  • ¼ cup gluten free all purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • canola oil, (for frying)
  • cooked rice, (for serving)
  • optional garnish: sesame seeds, sliced green onions

Instruction

  • Begin by making the sauce. In a small sauce pan combine the orange juice, both sugars, vinegar, garlic, ginger, and red chili flakes. Bring to a simmer over medium heat and cook for 3 minutes.
  • Whisk together 1 tablespoon cornstarch with 2 tablespoons water. Add to the orange sauce and stir to combine. Cook until thickened, about 3-5 minutes and set aside.
  • Before breading the chicken begin to heat the oil. Place about 1-2 inches oil in a heavy, deep skillet over medium to medium-high heat. It will take about 10-15 minutes to reach the ideal frying temperature, 350ºF. Check the temperature occasionally using an instant read thermometer (my absolute fave!) or candy thermometer.
  • While the oven is heating, in a large bowl whisk an egg. Add the chicken pieces and toss to combine. In a separate bowl stir together the cornstarch, flour, salt, and pepper. Toss a few pieces of chicken in the flour mixture at a time, coating all sides. Transfer coated pieces to a baking sheet and repeat with remaining chicken.
  • Once the oil reaches the proper temperature, cook the chicken in 3 batches. Be careful to not crowd the pan, or the oil temperature will reduce, leading to longer cooking times and greasy chicken.
  • Flip the chicken in the hot oil occasionally to cook all sides until it starts to brown, about 2-3 minutes. Transfer to a paper-towel lined baking sheet and repeat with remaining chicken.
  • Toss the cooked chicken with the orange sauce and serve immediately over rice. Garnish with sesame seeds and sliced green onions.
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