One of thing things that I miss most about my pre-gluten allergy days? Chinese takeout.
I KNOW. I’m sorry! Sometimes, you just need it, you know? So, I recently decided to craft a gluten free version of.. something.
What was I in the mood for, though? Sometimes, being able to make anything gets a bit daunting – so many options. General Tso’s? Kung Pao? I wanted something a bit spicy, but wasn’t quite sure which way I wanted to go.
In the end, I decided to wing it and came up with a spicy orange chicken… and it was DAMN good. Really hit the spot, and my full-gluten husband even preferred it to actual, non-gf takeout.
Gluten Free Spicy Orange Chicken
Oil for deep frying – we used vegetable oil
Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, baking powder, salt, and vegetable oil. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.
In a medium saucepan, whisk all sauce ingredients together until smooth. Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.
Toss chicken chunks with additional garbanzo flour, then dredge in the batter. Carefully transfer a few battered chicken pieces to the preheated oil. Fry for a few minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried chicken to paper towels.
Once all chicken is fried, toss with spicy orange sauce, serve immediately.
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