Gluten Free Spicy Orange Chicken

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.

Score!

Gluten Free Spicy Orange Chicken

Oil for deep frying – we used vegetable oil

Batter:
1 1/4 cup garbanzo flour
1/4 cup white rice flour
1/4 tsp baking powder
1 tsp salt
1/2 tsp vegetable oil
1 cup water

Sauce:
Juice and zest of 2 oranges
2 Tbsp gluten free soy sauce
1 Tbsp freshly grated ginger
2-3 cloves garlic, pressed
1 tsp+ hot pepper flakes
1 Tbsp rice vinegar
1/2 cup honey
2 tsp corn starch

Chicken:
3 large chicken breasts, trimmed and cut into chunks
1/4 cup additional garbanzo bean flour

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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Mango Mojito Upside Down Cake Recipe

I don’t know about you guys, but *I* could certainly use a break from thinking/blogging about our tornado ordeal! Roofers start tomorrow, so how about a little normalcy on the blog?

Today, I have a treat for you – Mango Mojito Upside Down Cake! If you are looking for an easy, summery cake to bring to a BBQ or event, look no further. This one is SURE to impress.

This recipe may look daunting at first glance, but it really is easier than it appears. It’s also my absolute favorite recipe in my cookbooks Evil Cake Overlord and The Spirited Baker, and possibly the best cake ever created. Not kidding. It is too fabulous to have NOT included it in both books!

This is the cake that got us on the Wolfgang Puck’s Minneapolis catering preferred vendors list for wedding cakes… when we were still making them!

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… And then a tree went through our bedroom wall…

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My tornado memoir – “Twisted” was released on 05/22/12! click here for more details, or to purchase!
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It’s been a crazy few days. We still don’t have electricity, and the I’m sitting in a coffee shop writing this, so bear with me. I’ll list our needs at the end of this post, per your requests!

Sunday morning, my husband and I rented a moving van. We moved our commercial mixer out of our old garage, where it’s been stored since I quit making cakes… moving it to my father in law’s house for storage. (By the way, 30 quart Hobart is available for sale!) See details in comments!) We picked up a tree that we’d reserved through the local Tree Trust, and we bought and hauled the lumber we needed to put railings on our deck, per requirements from the city. This was for our new house, purchased 2 months ago.

We had just unloaded everything at the new house, and dropped off the truck at the rental place. We were finally sitting down for a late lunch, congratulating ourselves on a LOT of work. We planned to grab lunch, go home, sit in the hot tub and relax the rest of the day.

Then the sirens started going off.
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