Gluten Free Tempura Crispy Battered Orange Chicken
This satisfying dish is perfect for the non gluten eater to enjoy! Rarely do we get to enjoy dishes that are battered and fried, or ones with soy sauce. I've noted the ingredients which need to be certified gluten free. Hope you enjoy!
Equipment
- 1 large skillet, cast iron, or wok
Ingredients
Orange Sauce
- 1½ tbsp fresh ginger, peeled and finely minced
- 3 teaspoons garlic, finely minced
- ⅜ cup San-J Gluten Free Soy Sauce Reduced Sodium or tamari, gf
- ⅜ cup fresh orange juice or mandarin juice
- 3 tbsp honey
- 3 tbsp brown sugar
- 3 tbsp white vinegar
- 2 teaspoons orange or mandarin orange zest
- 3/4 -1½ teaspoon Sky Valley Sriracha, gf or other gluten free brand
- 1 -2 pinches of red pepper gf
- 2¾ teaspoons cornstarch gf
- 1½ tbsp water
Gluten Free Tempura Batter
- ⅜ cup tapioca starch gf
- ⅜ cup almond flour gf
- ⅜ cup gluten free 1 to 1 flour blend
- ½ teaspoon kosher salt
- ¾ cup plus 3 tbsp sparkling water
Gluten Free Tempura Crispy Battered Orange Chicken
- 1 recipe Orange Sauce above
- 1 recipe Gluten Free Tempura Batter above
- ½ cup cornstarch gf
- 2 large boneless skinless chicken breasts dried, then sliced into 1/4" thick slices, and cut into 1½ inch pieces
- vegetable or canola oil for frying 1/2-3/4" deep in skillet or wok
- 2 - 3 green onions, green portions only, sliced diagonal
- 1-2 tbsp sesame seeds or toasted sesame seeds gf
Instructions
Orange Sauce
- In a small measure or ramekin, combine the cornstarch and the water to dissolve the cornstarch. Set aside.
- In a small saucepan heat the garlic and ginger in a 1/2 teaspoon of oil, stirring until fragrant. Add the soy sauce, orange juice, honey, brown sugar, white vinegar, orange zest, sriracha, and red pepper. Bring to boiling.
- Reduce the heat and stir in the cornstarch water stirring until smooth. Turn off the heat under the pan, but keep the sauce warm.
Gluten Free Tempura Batter
- Stir together in a small bowl: the tapioca, almond flour, gluten free 1 to 1 flour, and salt. Just before you plan to proceed to fry the chicken, add the sparkling water and whisk together.
Gluten Free Tempura Crispy Battered Orange Chicken
- Cut the chicken into bite sized pieces and refrigerate until 15-20 minutes before you are ready to fry. Dry the chicken pieces off again with paper towels and discard. Lightly salt and pepper the chicken pieces.
- Heat the oven to 200 degrees F. Pour the cornstarch into a medium sized bowl. Add the chicken and stir until it is completely coated.
- Add 1/2 -3/4 " of oil to the skillet and heat on high. Use an instant thermometer to check the temperature often and bring to 360 degrees F.
- Add a few chicken pieces to the batter at a time, using tongs to shake off the excess batter before setting gently into the hot 360 degree oil. Repeat until the skillet is full of chicken pieces but they are not crowded. Turn when they are light golden brown. Remove pieces to a wire rack over a cookie sheet lined with parchment or paper towels. Move to the oven to keep warm.
- Fry the remaining chicken pieces in batches. Move to the oven to keep warm. Keep the skillet burner on high or close to high for the double fry. Check the oil and bring to 380 degrees F.
- Add the chicken pieces back into the skillet for 1-2 minutes, stirring with a slotted spoon or tongs until crisp and very golden brown. Remove to the wire rack again.
- Turn the burner under the oil off.
- Spoon the chicken pieces onto a serving plate and spoon the warm sauce over the top. Add sliced green onions and sesame seeds. Add a few orange slices for decoration. Serve with hot steamed white rice.