This is one of my favorite mall foods, but since we have gluten issues in my family I decided to figure out a way to make it taste the same without the use of wheat. Here is the results, I hope you all enjoy it as much as my family and friends do.
2lb. Boneless, Skinless Chicken, cut into bite sized pieces
2/3 C GF Flour (I used Bob’s)
1/3 C Cornstarch (don’t skip this ingredient)
1 1/2 tsp. Salt
3/4 tsp. Pepper
3/4 C Orange Juice
1 T Ginger Root, ground (I use a zester)
1tsp. Garlic, minced
1T Rice Wine Vinegar
1T Sesame Oil
2T Soy Sauce (ensure you are using a GF version)
Zest of 1 Orange
1/4 C Brown Sugar
1tsp-1T Red Chili Flakes (I used 1 Jalapeno with seeds, diced), optional
2T Green Onion, sliced thin
-Mix or place in shaker, mix well. Set aside.
Oil for frying
-In a large pan (I use a pie pan) mix flour, cornstarch, salt and pepper. In a separate, deep dish beat egg. Add chicken and coat well in egg. Transfer to flour mixture and coat chicken well.
-In large pan over medium heat, heat oil. When oil is hot, add chicken (I suggest doing this in small batches at a time to ensure even cooking without burning). Remove chicken to towel lined plate. Set chicken aside.
-In small saucepan over medium low heat combine remaining ingredients, bring to boil, add in thickener, whisk well to ensure no clumping. Lower heat, cover and simmer about 10 minutes.
-Place chicken in large skillet over medium low heat, add in sauce. Ensure all chicken is evenly coated, allow to heat about 5 minutes. Served best over lo-mien noodles or rice. Enjoy.