GLUTEN FREE ORANGE CHICKEN RECIPE | How to Make Gluten Free Asian Orange Chicken Like Panda Express!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener; brown sugar is often cheaper and adds a different flavor.

Finely chop green onions if using and set aside.

Mince garlic by tapping the clove with a knife, then cutting lengthwise and horizontally before chopping.

Grate fresh ginger and set aside.

Cut chicken breast into bite-sized pieces, ideally when cold for easier handling. Optionally, chill in the freezer for 10-15 minutes before cutting.

Place cut chicken in a bowl and refrigerate until ready to use. Wash hands thoroughly after handling chicken.

In a medium bowl, crack 2 eggs and add 1 tablespoon of water, whisking until well combined.

In a second bowl, combine white rice flour, cornstarch, and salt, whisking to mix.

In a Ziploc bag, add 1/4 cup of cornstarch and set aside.

Pat chicken dry with paper towels to ensure the coating sticks, then transfer to the Ziploc bag and shake to coat.

Set up an assembly line with the chicken, egg bowl, flour bowl, and an empty plate for coated chicken.

Take 4-5 pieces of chicken from the bag, shake off excess cornstarch, dip in egg, then coat in the flour mixture, patting the flour onto the chicken. Place coated chicken on the empty plate and repeat until all chicken is coated.

Refrigerate the coated chicken for 30 minutes.

In a large frying pan over medium heat, add cooking oil, sesame oil, red pepper, minced garlic, and grated ginger, stirring for 1-2 minutes.

Add light brown sugar, granulated sugar, orange juice, soy sauce, and vinegar to the pan, stirring and bringing to a simmer.

Prepare a cornstarch slurry by mixing cornstarch with water until smooth, then slowly pour into the sauce while whisking to avoid lumps. Continue to simmer until the sauce thickens, whisking occasionally.

Once the sauce has thickened to the desired consistency, remove from heat and cover.

In a wok or large pot, add cooking oil and heat to 350 degrees Fahrenheit, using a thermometer to check the temperature.

Carefully add the chicken to the hot oil, cooking in batches to avoid overcrowding. Cook for 4-5 minutes total, flipping halfway to ensure even cooking. Check the thickest piece to ensure it's fully cooked.

Remove cooked chicken and drain on a paper towel-lined plate. Repeat until all chicken is cooked.

Add the cooked chicken to the saucepan with the sauce, gently stirring to coat each piece thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens