Orange Chicken. Just the thought of you makes me swoon. Little did I know how easy you are to make at home and to find you could be just as delicious as any Panda Express or Chinese restaurant. Oh, and when I make you at home, I can make you a little healthier so that’s a major win!
Making Orange Chicken at home is so. worth. it! It’s not hard to do at all but you do have to deep fry the chicken. Guess what? There’s a better way to deep fry! I use healthy coconut oil to do it because coconut oil won’t oxidize at high temperatures. I know deep frying anything is not the healthiest way to cook but this is a once-in-a-while treat, not a weekly indulgence. Although it’s so good, you’ll want it weekly!
Yes coconut oil has a coconut-y taste but because of the flavor of the sauce, you don’t notice it at all. Truly. I don’t fry with anything else anymore other than Ghee or butter. I buy my coconut oil (organic, extra-virgin) at Costco but if you don’t have a Costco near you, here’s a link to the one I love.
With the holidays coming up and friends and family gathering, this is a definite crowd pleaser. Serve it with brown rice or quinoa, some stir-fried veggies and a big salad. Your guests will be thrilled!
Gluten Free Orange Chicken
- 2 pounds boneless, skinless organic chicken thighs or breasts
- 2 organic eggs
- 2 tablespoons Organic Corn Starch
- ½ cup orange juice
- 2 tablespoons Gluten Free Soy Sauce
- 2 tablespoons Organic Coconut Sugar
- 1 tablespoon rice wine vinegar or apple cider vinegar
- 1 tablespoonOrganic Sesame Seed Oil
- ½ teaspoon crushed red pepper
- 2 cloves garlic chopped fine
- 1 tablespoon grated fresh ginger
- 1 tablespoon additional cornstarch
- Zest of one orange
- 2 chopped scallions
- Tablespoon of toasted sesame seeds (optional)
- Cut chicken up into bite sized pieces.
- Mix the eggs and cornstarch together in a bowl. Whisk until smooth. Add chicken and coat chicken well with cornstarch mixture.
- Mix orange juice, soy sauce, coconut sugar, vinegar, sesame oil, crushed red pepper, garlic, ginger, corn starch and orange zest in a sauce pan. Bring to a boil and cook until it begins to thicken. If it gets too thick, add more orange juice. You don't want it gloppy but just thick enough to coat the chicken.
- Heat coconut oil to 350 in a wok or deep pan. Begin cooking chicken in several batches. Make sure to add each piece of chicken individually so it doesn't stick to any other piece. Cook about 2 minutes and turn chicken over for 2 minutes more.
- Line a rimmed baking sheet with paper towels.
- When chicken is browning and getting nice and crispy, remove to paper lined baking sheet to drain some of the oil.
- Cook all the chicken. When it's done, add it back to the hot oil to crisp it a little more. Refresh your paper towels with clean ones and drain chicken again.
- Put the chicken in a big bowl and pour the sauce over it. Sprinkle with scallions and sesame seeds. Serve over hot rice or quinoa.
- Instead of orange juice, you can use orange marmalade. Use ¼ cup of marmalade and thin the sauce with ½ cup water instead of juice.
- You can use Bragg Liquid Aminos which tastes just like soy sauce but is gluten free.
- I use coconut sugar but brown sugar will work just the same.
- The two things that really make this sauce so good are the grated fresh ginger and the sesame oil.