Gluten free Panda Express orange chicken

This is a recipe I have been missing for a very long time.  I did not like many fast food Asian restaurants, but this was one of my favorite recipes and of all places Panda Express.  I love the spicey bite to it and the overall sweeteness with a citrus component.  I love the internet becasue if you seek a recipe you are more than likely to find it here; and then I easily convert it to gluten-free.  I found this particular recipe on Recipe Zaar.  While it was delicious, I am still looking to tweek it a bit and when I originally looked for this recipe I only found a few and the one I chose was my favorite from that list.  But when I looked this recipe up now I found 10 plus recipes on the first page of the search.  Check back because I will be tweeking this recipe in future.  I loved the orange zest in this recipe.  It really adds some zing!  My daughter does not like spicy food, so if I had made this just for me I would have added more crushed red pepper flakes.  My husband has a horrible sweet tooth and so this was a heavenly dish for him.  Note that you need to fry up the chicken prior to making the sauce.

2 pounds boneless chicken pieces, skinned


1 egg

1 1/2 teaspoons salt

White pepper

Oil (for frying)

1/2 cup plus 1 tablespoon cornstarch

1/4 cup featherlight flour (recipe follows)

1/4 teaspoon xanthan gum

1 tablespoon minced ginger root

1 teaspoon minced garlic

Dash crushed hot red chiles

1/4 cup chopped green onions

1 tablespoon rice wine

1/4 cup water

1/2 to 1 teaspoon sesame oil

Orange Sauce for Stir Fry:

2 teaspoons minced zest and 1/4 cup juice from 1 large orange

1/2 teaspoon granulated sugar

2 tablespoons chicken stock

1 tablespoon gluten-free soy sauce (La Choy)

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.

Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

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 chiles 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 remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

Serve at once. Makes 6 servings.

Featherlight flour Mix


1 part brown rice flour

1 part tapioca flour

1 part cornstarch (arrowroot starch if allergic to corn)

1 tsp. potato flour (not starch) for each cup of flour not starch