Tag Archives: china

Kids in the Kitchen: Orange Chicken

orange chickenIt’s been a while since we’ve had a Kids in the Kitchen post. The last time our kids were over, I was consumed with the making of stew, so all we could manage that night for dinner was frozen pizza. (Yes, frozen pizza does grace the Tasty Eats At Home kitchen from time to time…) This weekend, Kids in the Kitchen resumed with Brittany’s dish. She chose China – and wanted to make orange chicken with steamed rice. Orange chicken is actually one of my favorite take-out Chinese dishes, but according to Bee at Rasa Malaysia, it’s an actual, authentic Chinese dish of Hunan origin. I have made Bee’s recipe for orange chicken before, so I knew just how delicious this recipe was. However, this time around, I needed to convert the recipe to gluten-free.

I haven’t done a lot of breading and frying since I’ve gone gluten-free, so I haven’t had a ton of experience in substituting for the flour. I love fried food, in moderation, but honestly, it’s just not the healthiest choice for dinner. I chose to use a mixture of sorghum flour (one of my “go-to” gluten-free flours in baking lately) and masa harina. The crust on the chicken was beautifully crisp, yet delicate. Definitely considering using this batter recipe for other fried foods in the future! Now I’m dreaming of onion rings, fried shrimp…all of these wonderful things I shouldn’t be eating!

Anyway, back to the orange chicken. This is a delicious recipe. It’s not sticky and gooey like Chinese take-out restaurants. It’s flavorful, lightly spicy, and not loaded with sodium – my other complaint with take-out. Brittany definitely enjoyed it (and enjoyed making it!) We’ll definitely be making this again.


brittany zesting oranges

Brittany grating ginger for the orange sauce

Gluten-Free Orange Chicken, adapted from Rasa Malaysia

1/2 lb chicken breast, cut into 1-inch cubes

5 dried red chiles, soaked in warm water

2 t cooking oil

Oil for deep-frying

For the orange sauce:

1/4 c orange juice

3 T chicken broth

1 T gluten-free soy sauce

2 t Chinese rice wine or dry sherry

1/2 t sesame oil

1 t rice vinegar

5 t sugar

1/8 t ground white pepper

1 t orange zest

2 cloves garlic, minced

1 inch ginger, grated or minced

1 t corn starch

For the batter:

1/2 c water

1 oz sorghum flour

1 oz masa harina

1 oz corn starch

1/2 t baking soda

1/2 egg

1 t cooking oil

pinch of salt

Mix all orange sauce ingredients together and set aside.

Mix frying batter, and dip the chicken pieces into the batter. Heat up a pot/wok of cooking oil to about 350 degrees, enough to deep-fry the chicken. (I used my cast iron dutch oven and filled it about halfway with oil, although you could probably get by with less.) Drop the chicken pieces into the oil and deep fry until golden brown and crispy. Transfer them to a plate lined with paper towels.

In a wok, add 2 t cooking oil and turn on to medium heat. Drain the chiles, and add to the oil. Toss around until you can smell the spicy aroma, about a minute or two. Add the sauce mixture and bring to a bubble, stirring occasionally. Once the sauce starts to thicken, add the chicken, and stir around until warmed through and coated with sauce. Serve with steamed rice and a steamed vegetable, such as broccoli.

Serves 4.


Filed under Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Main Dishes