Gluten Free Orange Chicken
 
 
Fan of Orange Chicken but not the restaurant price? Enjoy it at home for a better price and wonderful flavor. Plus you can make it gluten free, if you need.
Ingredients
Marinade:
  • 2 tsp.garlic powder, minced
  • 3 tsp. Powdered Chicken Boullion
  • ¼ teaspoon white pepper
  • 1 c. water
  • ½ cup sugar
  • ⅓ cup distilled white vinegar
  • ¼ cup soy sauce
  • 1 tsp (or more, to taste) Tabasco or similar sauce, red pepper flakes, or red pepper of choice
  • ¼ teaspoon ginger
  • Zest from Medium Orange
  • Juice from zested Orange
Other Ingredients:
  • 1.5 - 2 lbs boneless, skinless, chicken breasts
  • 1 - 2 c cornstarch
  • 2 eggs, beaten
  • Cooking Oil or Shortening
  • Sesame Seeds
  • Green Onions
Instructions
  1. Cut chicken into bite size pieces.
  2. To zest the orange, only scrape the outer most layer of the orange rind. No zesting tool? Use the small side of a cheese grater. Zest directly into marinade post to capture all of the oils from the rind.
  3. Combine all ingredients for marinade in a medium sized saucepan and mix well.
  4. Pour enough (about ⅓ to ½) marinade into a bowl or storage bag to cover chicken. Set remaining marinade aside for later.
  5. Allow chicken to marinade for 30 minutes or more. Stir chicken occasionally while marinating.
  6. Drain and discard marinade from the chicken.
  7. Plan to garnish with toasted sesame seeds? Let them toast themselves while doing the rest of the work. Create a foil pouch, add the raw sesame seeds, seal it. Stick the pouch into your toaster oven. I put mine on the fifth burner, which is a "stay warm" burner. They're beautiful, golden, and nutty smelling when you're ready to garnish. Flip occasionally, if desired.
  8. Heat oil or shortening at medium temperature setting.
  9. Beat eggs and pour over the chicken. Coat all chicken with egg.
  10. Heat marinade in medium saucepan over low to medium heat. It will not thicken very much.
  11. Add chicken to the cornstarch and coat well. Shake to remove excess cornstarch.
  12. Drop cornstarch coated chicken into hot oil. Fry until golden brown. The cornstarch really made my oil bubble!
  13. Drain on paper towels to absorb excess oil.
  14. Taste your sauce. Too salty? Add a little frozen or fresh orange juice. No OJ? Add a little sugar. Too sweet? Add a little more chicken bouillon.
  15. Once all chicken has been fried, add it to the pot of sauce. Stir frequently to allow sauce to absorb into chicken.
  16. Serve orange chicken on top of a bed or white rice or fried rice.
  17. Garnish with toasted sesame seeds and thinly sliced green onions, if desired.
Recipe by DealsFromMsDo.com at https://dealsfrommsdo.com/gluten-free-orange-chicken/