Description
A homemade, gluten-free orange chicken recipe featuring crispy chicken pieces coated in a vibrant, sweet, and tangy gochujang-blood orange glaze.
Ingredients
- 600 g (1.3 lbs) boneless, skinless chicken thighs, cut into 3 cm (1.2 inch) pieces
- 120 g (1 cup) gluten-free all-purpose flour blend
- 60 g (0.5 cup) cornstarch
- 1 large egg
- 60 ml (0.25 cup) cold water
- 700 ml neutral oil for frying (e.g., canola, vegetable, or peanut oil)
- 120 ml (0.5 cup) freshly squeezed blood orange juice
- 1 teaspoon blood orange zest, finely grated
- 1–2 tablespoons gochujang
- 60 ml (0.25 cup) gluten-free tamari
- 30 ml (2 tablespoons) rice vinegar
- 60 g (0.25 cup) granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 15 g (1 tablespoon) cornstarch for slurry
- 30 ml (2 tablespoons) cold water for slurry
- 2 tablespoons fresh chives, finely chopped for garnish
- 1 teaspoon toasted sesame seeds for garnish
- extra blood orange zest for plating
Instructions
- Prepare the Chicken and Batter: Pat the cut chicken pieces dry. In a medium bowl, whisk together the GF flour, 60g cornstarch, large egg, and 60ml cold water until a smooth batter forms. Add the dried chicken pieces and toss gently to coat evenly.
- Fry the Chicken: Heat the neutral oil in a large wok or pot over medium-high heat until it reaches 175 degrees C (350 degrees F). Carefully add the battered chicken pieces in batches. Fry for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken with a slotted spoon and place on a wire rack to drain. Maintain oil temperature between batches.
- Prepare the Glaze: While the chicken fries, combine the blood orange juice, zest, gochujang, tamari, rice vinegar, granulated sugar, grated ginger, and minced garlic in a medium saucepan. Whisk thoroughly and bring to a simmer over medium heat.
- Thicken the Sauce: In a small bowl, prepare the slurry by whisking together the remaining 15g cornstarch with 30ml cold water until smooth. Pour the cornstarch slurry into the simmering sauce, whisking constantly for 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.
- Coat and Serve: Once all chicken is fried, add the crispy pieces directly into the warm Blood Orange Gochujang Glaze. Toss gently with tongs until every piece is coated. Plate immediately and garnish generously with chopped chives, toasted sesame seeds, and additional blood orange zest.
Notes
To achieve a crispy crust, ensure the chicken is patted very dry before breading and fry in batches to maintain a consistent oil temperature of 350 degrees F (175 degrees C). For proper thickening, make sure the sauce is simmering vigorously when you add the cornstarch slurry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 serving (approx. 150g chicken)
- Calories: 620 calories
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 40 g
- Saturated Fat: 4 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg