2 lbs of boneless, skinless chicken. Cut into 1” cubes.
1 tsp sea salt
1/2 tsp fresh ground pepper
2 cloves crushed garlic
3 TBSP extra virgin olive oil
approx. 2 TBSP Brandy or Rice wine(I prefer the Brandy)
Place chicken cubes in a bowl. Add salt, pepper and Brandy. Toss lightly. Set aside. Preheat oven to 350 degrees.
2 TBSP cornstarch
1/3 cup fresh orange juice - pulp free
In a separate bowl, whisk cornstarch and orange juiceuntil smooth. Set aside.
3/4 cup chicken broth
3/4 cup fresh orange juice – pulp free
1/4 cup rice vinegar
2 TBSP GF soy sauce (Braggs liquid amino acids preferred)
3/4 cup packed brown sugar or organic raw sugar(my personal favorite)
1/2 tsp organic ginger
1/8 tsp crushed red pepper flakes
3/4 tsp paprika
4 TBSP chopped green onion(add 2 TBSP just before serving)(2 TBSP as a garnish)
Combineremainder of ingredients in sauce pan over medium-high heat. Bring to boil. Reduce heat to medium-low. Stir occasionally while preparing chicken.
Gradually add cornstarch mixture to the hot ingredients. Increase heat to medium. Cook for3-5 minutes
3 cups of Auntie's Gluten Free All Purpose Flour
2 tsp salt
1/2 tsp pepper
1 1/2 tsp garlic powder
1 tsp paprika
1/2 cup water
or 1cup soured coconut milk(1TBSP cider vinegar/1cup coconut milk)
Divide flour and spice mixture into two separate dishes. (pie plates are great for this step) In a third bowl or pie plate make an egg wash with the eggs and water. Beat well.
Coat chicken in flour (shake off excess), then toss inegg wash, re-coat in flour (shake off excess) Coat 5-10 cubes of chicken at a time until all chicken is properly coated. Fry is grapeseed oil or a good quality vegetable oil (only use oil that cantolerate high temperatures)
Heat oil in wok or cast iron pan. Oil is ready when you can put a pinch of flour into it and it sizzles but does not crackle and spray hot oil. Approximately 350- 375 degrees . If oil is smoking, reduce heat slightly. (You will need to increase heat just a little when adding chicken.) Cook coated chicken in small batches as to ensure proper browning. Cook to a nice golden brown. (If chicken browns very quickly your oil is too hot) Place cooked chicken cubes on a baking dish and keep hot in preheated oven until all chicken has been fried. Pour orange sauce over cooked chicken and lightly toss.
Serve with on a bed of rice. Garnish with chopped green onions.