Friday, June 11, 2010

Gluten Free Orange Chicken

I think a recipe post is long overdue, especially since recipes got the most votes on the poll. To make it up to you I'll post a new recipe 3 days in a row.

This recipe is so delicious!!! I hate not being able to have orange chicken from Chinese restaurants (though there is a restaurant near Bountiful, UT that has a lot of GF- just be sure to call ahead to make sure they have the right soy sauce on hand). This dish satisfies my orange chicken cravings very well.

The majority of my meals are naturally gluten free. This is not one of those. It does require some gluten free flour, but not much, so I'm okay with it. (I really really hate buying gluten free flour very often because it costs more than I like to spend. I do always have it on hand just in case, but I use it sparingly.) One of these days I'm going to try this with plain rice flour (which I grind myself, so it's super cheap).

This is easy to do, though it does require some frying. Also, don't be confused by the lack of orange in the ingredients list. I don't know how or why, but it tastes like orange without putting any in it. I love this because orange juice concentrate is not a staple at my house, so it's easy for me to make this without planning ahead. I hope you love it as much as me and my family do!

Gluten Free
Orange Chicken

Horrible picture. Sorry. This was the first time I made it and I almost forgot to take a picture. Every time I've made it since, I do the chicken in bite-sized chunks rather than in strips.

I got the recipe from the blog Sisters Stuff.


Ingredients:
  • 12 chicken tenders (or cubed pieces of chicken)
  • 3 eggs, whisked
  • ½ c. Corn starch
  • ½ c. Flour
  • garlic salt (sprinkle)
  • oil (for frying)
  • ¼ c. Chicken broth
  • ½ c. Vinegar
  • ¾ c. Sugar
  • 1 Tbsp. Soy sauce
  • 4 Tbsp. Ketchup
Directions:
  1. Dip chicken in egg
  2. Roll in corn starch, flour, salt mixture
  3. Fry, then place in baking dish
  4. Boil broth, vinegar, soy sauce, and ketchup
  5. Pour over chicken
  6. Bake at 350 degrees for 45 min-1 hour
  7. Serve over rice and enjoy!

2 comments:

heatherloub said...

What kind of flour did you use?

Bethany said...

I haven't made this in awhile (though I need to), but I think I've used both Grandpa's Kitchen Flour Blend and plain ol' rice flour (I often use plain rice flour for chicken coating). If I make it again with rice flour, I'll update to let you know how it goes.