Chinese Orange Chicken – GFCFSF

November 01, 2015


Chinese Orange Chicken - GFCFSF
Serves 4

1/3 cup white or apple cider vinegar
1/4 cup Coconut Aminos "Soy Sauce" substitute
1 cup chicken broth
1/2 cup orange juice
Zest from 1 orange
1/2 cup sugar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
Zest from 1 orange
1/2 teaspoon red pepper flakes
2 teaspoons Sriracha sauce
1/2 teaspoon black pepper
1 Tablespoon Arrowroot or cornstarch
1 Tablespoon water

For the chicken:
2 pounds boneless, skinless, chicken breasts, cut into 1" chunks
3/4 cup arrowroot or cornstarch
2 large eggs, beaten
2 cups light oil (safflower, etc)

In one bowl, beat eggs and place chopped chicken. In a paper bag (lunchbag size is ideal), place arrowroot. Heat oil on medium high. Place a few (I usually do 8) of the chicken pieces, wet with egg, into the bag, close and shake. Carefully remove each piece, shaking off excess, and place into oil. Fry a few minutes until the chicken starts to brown. Remove to a pan. Repeat until all chicken is cooked. Remember, chicken will continue to cook in the oven so you don't need to worry about it being fully cooked after frying.

While chicken is cooking, mix vinegar, soy sauce, broth, sugar, ginger, garlic, red pepper, orange juice and zest, sriracha and black pepper in a bowl.

Place chicken in a 7"x11" or 8" square glass pan. Just before pouring, mix 1 Tbls arrowroot and 1 Tbls water to make a slurry. Mix into sauce bowl, then pour sauce over and give it a gentle stir to make sure all chicken pieces are coated. Bake for 45 minutes at 325 or until sauce is thick. Stir halfway through cooking time. If using convection, lower heat to 300 and cover with parchment to keep the top from burning.

Serve over rice.
Fried chicken


Sauce over chicken

Cooked and ready to serve