Orange Chicken

prep 45 minutes
× 1
Zesty, tangy, sweet, and altogether marvelous. It is, however, a lot of preparation and work to cook, so it's not one you'll want to make except for a special treat.

1

  • 3 cups
    water
  • 2
    oranges
  • ½ cup
    lemon juice
  • ¾ cup
    rice vinegar
  • 5 tbsp
    tamari
  • 2 cups
    sugar, brown
  • 1 tsp
    ginger root (minced)
  • 1 tsp
    garlic (minced)
  • 4 tbsp
    green onions (chopped)
  • ½ tsp
    red pepper flakes
Zest the oranges and squeeze all their juice into a large saucepan. Add the remaining ingredients and bring the whole mixture to a boil. Once at a boil, remove from the heat and allow to cool.

2

  • 4
    chicken breasts, boneless, skinless
Cut the chicken into bite-sized pieces and set aside. Once the marinade is cool, place it and the chicken in a sealed container and refrigerate overnight.

3

  • 2 cups
    flour, gluten-free mixture
  • ½ tsp
    salt
  • ½ tsp
    black pepper
Separate the flour, salt, and pepper into two zip-loc bags and place half the chicken in each, reserving the excess marinade. Shake well, until the chicken is evenly covered and dry.

4

  • 1 cup
    cooking oil
Fill the bottom of a large skillet with ¼” of a high-heat frying oil. Heat until quite hot. Working in batches, fry the chicken until crisp and lightly browned on all sides. Once cooked, set aside the chicken on a plate lined with paper towels.

5

  • 3 tbsp
    cornstarch
  • ⅓ cup
    water, cold
Mix the cornstarch and water in a small dish. Drain the skillet of oil and wipe clean. Pour in half of the reserved marinade and heat on medium-high. Once it starts to bubble, slowly whisk in the cornstarch mixture. Reduce the marinade until it is the desired thickness. Then add in the reserved chicken and cook until heated through.
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