This is the best recipe I've made. EVER. If you would take the 3/4 cup corn starch with the 1/3 cup white rice flour, coat your chicken, add your own seasonings, you would have some pretty kick butt popcorn chicken for your favorite Celiac. This is amazing!
3 pounds skinless chicken, chopped into bite sized pieces
3 large eggs
2.25 tsp. salt
A dab of oil
3/4 cup corn starch
1/3 cup white rice flour
1.5 tbs. fresh ginger, peeled and minced
1.5 tsp. garlic, minced
3/4 tsp. crushed red chili pepper (this is optional! I didn't add it due to our toddler)
1/3 cup green onion, chopped
1.5 tbs. apple juice
1/3 cup water (plus a little)
3/4 tsp. sesame oil
Orange Sauce:
2.25 tablespoon gluten free soy sauce
2.25 tablespoon water
7.5 tablespoon sugar
7.5 tablespoon white vinegar (be sure gf)
6 tablespoon orange, zested, minced finely
Directions:
Stir egg, salt, pepper and oil; mix well. In another bowl, stir cornstarch and white rice flour together. Add chicken pieces first in egg mixture, then to flour mixture, stirring to coat. Heat oil for frying. Add chicken, small batches at a time to pot, and fry until golden. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Prepare your orange sauce.
After the chicken is cooked, in a clean wok add oil and heat over medium-high heat. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add apple juice and stir. Add sesame oil and Orange Sauce ingredients and bring to boil. Add cooked chicken, stirring until well mixed. You may stir in some cornstarch to thicken it, but I prefer this to be "thinner" so that it seeps into the rice underneath :) Mmmmm *drool*!
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