Orange Chicken
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Chinese & Asian Recipes
- Rating:
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Coating (for 2 pounds boneless chicken pieces, skinned):
3 large egg whites
1 cup cornstarch
¼ teaspoon cayenne
½ teaspoon baking soda
Oil ½ cup plus
Other Ingredients:
1 ½ teaspoon salt
White pepper
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
¼ cup chopped green onions
1 tablespoon rice wine
¼ cup water
1 teaspoon sesame oil
Orange Sauce (mix in bowl):
1 ½ tablespoon gluten-free soy sauce
1 ½ tablespoon water
5 tablespoons sugar
5 tablespoons rice vinegar
Directions:
Beat egg whites until frothy. In another bowl combine the cornstarch,
cayenne and baking soda. Dip the chicken in the egg whites and turn to
coat–dip in cornstarch mixture and let set on rack for a few minutes
until set. Fry in wok in oil at 370F until done. Remove and dry with paper
towels.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add
ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed
chilies and green onions. Add rice wine and stir 3 seconds. Add Orange
Sauce and bring to boil. Add cooked chicken, stirring until well mixed.
Stir water into 1 tablespoon cornstarch until smooth. Add to chicken and
heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.
Serve at once. You may want to add grated zest of 1 orange to the sauce
for flavor.
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6 Responses to "Orange Chicken"
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said this on
18 Oct 2008 10:36:56 PM PDT I tried this recipe for a family of a fallen police officer. I needed something great...I was not disappointed. Thank you!
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said this on
08 Apr 2009 2:25:44 PM PDT It was pointed out that there was a lack of 'orange' flavor in this recipe. It was pointed out that if you add 4 tablespoons of orange juice to the 'orange sauce' you get a dish with a rich orange flavor that was not at all overpowering.
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said this on
20 Dec 2009 7:18:06 PM PDT Don't forget to add the four tablespoons of orange juice to the sauce. I didn't have sesame oil so I left that out, and didn't have rice wine so I threw in cooking sherry instead. Still was SUPERB. I didn't need to add any more corn starch to thicken it at the end, just kept right on cooking. Serve with rice and it is amazing.
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said this on
18 Sep 2010 1:07:34 PM PDT I found this to be super easy and super yummy orange chicken! We paired it with rice balls and added the extra orange juice and loved it to pieces!! Everyone is always asking for us to cook it again!
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said this on
18 Sep 2010 1:08:34 PM PDT Loved this! Everyone always asks for seconds and for it to be cooked at least once a week. We added the extra orange juice and found it easy to cook as well.
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said this on
05 Jul 2012 10:31:02 AM PDT Awesome recipe! Thank you! We followed the recipe exactly and we loved it!
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