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. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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
1 ½ teaspoon salt
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
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
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