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    Scott Adams
    Scott Adams

    By Scott Adams •

    Orange Chicken

    Reviewed and edited by a celiac disease expert.

    Coating (for 2 pounds boneless chicken pieces, skinned):
    3 large egg whites
    1 cup cornstarch
    ¼ teaspoon cayenne
    ½ teaspoon baking soda
    Oil ½ cup plus

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    Other Ingredients:
    1 ½ teaspoon salt
    White pepper
    1 tablespoon minced ginger root
    1 teaspoon minced garlic
    1 dash crushed hot red chilies
    ¼ cup chopped green onions
    1 tablespoon rice wine
    ¼ cup water
    1 teaspoon sesame oil

    Orange Sauce (mix in bowl):
    1 ½ tablespoon gluten-free soy sauce
    1 ½ tablespoon water
    5 tablespoons sugar
    5 tablespoons rice vinegar

    Directions:
    Beat egg whites until frothy. In another bowl combine the cornstarch, cayenne and baking soda. Dip the chicken in the egg whites and turn to coat–dip in cornstarch mixture and let set on rack for a few minutes until set. Fry in wok in oil at 370F until done. Remove and dry with paper towels.

    Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce for flavor.


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    Guest Jones

    I tried this recipe for a family of a fallen police officer. I needed something great...I was not disappointed. Thank you!

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    Guest Dyani

    Guest Dyani

    Posted

    It was pointed out that there was a lack of 'orange' flavor in this recipe. It was pointed out that if you add 4 tablespoons of orange juice to the 'orange sauce' you get a dish with a rich orange flavor that was not at all overpowering.

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    Guest Lauren

    Don't forget to add the four tablespoons of orange juice to the sauce. I didn't have sesame oil so I left that out, and didn't have rice wine so I threw in cooking sherry instead. Still was SUPERB. I didn't need to add any more corn starch to thicken it at the end, just kept right on cooking. Serve with rice and it is amazing.

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    Guest Lynette

    I found this to be super easy and super yummy orange chicken! We paired it with rice balls and added the extra orange juice and loved it to pieces!! Everyone is always asking for us to cook it again!

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    Guest Lynette

    Loved this! Everyone always asks for seconds and for it to be cooked at least once a week. We added the extra orange juice and found it easy to cook as well.

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    Guest Lauryn

    Guest Lauryn

    Posted

    Awesome recipe! Thank you! We followed the recipe exactly and we loved it!

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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