The Home Economics Bit
Did you know that one of the most loved Chinese/American dishes – Orange Chicken – was created as recently as 1987. According to NBC News, Panda Express (a popular American Chinese restaurant) executive chef Andy Kao visited Hawaii in 1987. Whilst there, he was taken by the bright, tangy flavours of Hawaii’s natural ingredients and produce, especially the citrus fruits. It inspired him to add a fresh new twist to the classic American fried chicken recipe, by adding Hawaiian orange juice and Chinese spices to create the original orange chicken.
Gluten Free Orange Chicken
Tender, crispy chicken pieces enrobed in a tangy orange sauce. Skip the takeaway and create your own delicious, gluten free fakeaway in minutes.
- 1 lb chicken breast diced
- 1 large egg
- 40 g gluten free plain flour
- 40 g cornflour
- 1 tsp salt
- 6 tbsp rapeseed oil
For the orange sauce
- 180 ml orange juice
- 3 tbsp granulated sugar
- 1 tbsp rice wine vinegar ensure gluten free
- 2 tbsp gluten free soy sauce
- 1/4 tsp garlic powder ensure gluten free
- 1/4 tsp chilli flakes ensure gluten free
- 3/4 tbsp cornflour
- 1 tbsp water
- Combine the gluten free flour, salt and cornflour in a bowl.
- Crack the egg into a separate bowl and whisk briefly with a fork.
- Coat the diced chicken pieces in egg, then toss them in the flour mixture.
- Heat the rapeseed oil in a wok over medium-high heat.
- Once hot, add the chicken pieces – in batches – and cook until golden brown.
- To make the sauce, combine the orange juice, sugar, rice wine vinegar, gluten free soy sauce, garlic powder, and red chili flakes in a saucepan. Bring to a simmer.
- Meanwhile, whisk the cornflour with the water in a cup, and then add to the orange sauce.
- Continue to cook gently for a few minutes until the sauce has thickened slightly.
- Add in cooked chicken and remove from the heat. Coat the chicken with the sauce.
- Serve with basmati rice.