Orange Chicken

Here’s a relatively easy recipe that will easily outperform your local chinese takeout. If you use tamari, you’ll have no gluten! You can choose to fry the chicken as in the recipe I’m sharing, or just make the sauce to glaze on grilled chicken. I have not experimented with any sugar substitutes, so if you do, let me know how it turns out! I’ll break this down into 2 recipes. The glaze is also great on chicken wings, BBQ, tofu, or just as a dipping sauce.

The Chicken

1# Boneless Skinless chicken breast or thigh meat, cut into ¾ inch cubes

2 egg whites

3 ea Scallion, thiny sliced

1 TB soy sauce or Tamari

1 tsp white pepper

½ c corn starch

½ tsp baking powder

1 tsp minced garlic

1 tsp minced ginger

Oil for frying

Heat oil to 350* F. Combine all ingredients and mix thoroughly until the chicken is all coated in a thin batter. Gently drop the pieces of battered chicken into the oil, frying in 2-3 batches so as not to overcrowd the pan. Cook until floating and golden brown 3-4 minutes. Set aside and drain.

Orange Sauce

1 c Orange juice

Zest of 1 orange

1 tsp Crushed red pepper (feel free to add more if you like more heat

½ c White Vinegar

2 c granulated sugar

2 TB Soy sauce or Tamari

1 TB Minged Garlic

1 TB Minced GInger Root

1 tsp White Pepper

2 tsp toasted sesame oil

1 Tb clear oil for sauteing

1 bunch green onions, thinly sliced

2 TB of Cornstarch mixed with ¼ c water - slurry for thickening

In a heavy bottoms saucepan over medium high heat, combine the oils, garlic, ginger and spices. Saute until just aromatic and add the remaining ingredients except for the green onions and cornstarch slurry. Bring to a simmer and let simmer for 10-12 minutes, or until it has reduced by 25%. Add the cornstarch slurry while simmering to desired thickness. Remove from heat and add green onions.

To make this all turn into Orange Chicken, I simply heat the sauce and chicken together, let it simmer for a minute or so and serve with Jasmine rice and Vegetables. You may also cook the vegetables with the sauce, but I personally prefer them sauteed separately. It’s your recipe now, so feel free to do what you like!