I’m in a really good mood today because the temperature dropped from the 90s to the 70s over the weekend. Dan man and I came up with a list of foods that would be great for colder weather. Also, I discovered an easy way to convert one of my favorite Chinese dishes to be gluten-free. I love orange chicken so much! Just swap out soy sauce and wheat flour for gluten-free soy sauce and Bob’s Mill gluten-free all-purpose flour and you’re set. I really like Bob’s Mill flour because it keeps fried food crunchy so you don’t compromise texture. I know you’re going to love this dish and the zesty sauce that glazes the crunchy bits of chicken. So good over some steamed white rice.
Recipe yields 4 servings.
- 1/2 cup of water
- zest of 2 small oranges
- juice of 2 small oranges
- 1/3 cup of rice vinegar
- 2 tablespoon gluten-free soy sauce
- 3/4 cup of brown sugar
- 1 tablespoon of fresh grated ginger
- 3 cloves of garlic, minced
- dash of red pepper flakes
- 2 tablespoons of cornstarch
- 2 tablespoon of water
- 2 pounds of chicken thighs cut in 1 inch cubes
- 3/4 cup of Bob’s Mill All-Purpose gluten-free flour
- 1/4 teaspoon salt
- 1/2 cup of vegetable oil
- Mix the cornstarch and 2 tablespoons of water together until blended. In a medium sauce pan, combine remaining sauce ingredients and bring to a medium boil. Add in cornstarch mixture and simmer on low heat for 15 minutes.
- Heat vegetable oil in a non-stick pan on medium high heat. In a large bowl, coat chicken in flour and dust excess flour off. Fry the chicken on one side until brown and flip and fry other side. The chicken is ready when the edges start to brown. Drain chicken on paper towel and move to large plate.
- Pour orange sauce over the chicken and serve.