Gluten Free Blood Orange Chicken
- 1 1/2 lbs of boneless skinless chicken breast (cut into smaller pieces)
- 4 cups of canola oil for frying
- 2 1/4 plus 1 cup of corn starch
- 2 tsp onion powder
- 2 tsp cayenne pepper
- 2 tsp paprika
- kosher salt & black pepper
- 2 cups gluten free beer
- 1 1/2 cups fresh blood orange juice
- 1 1/2 cups ketchup
- 6 tbsp red wine vinegar
- 6 tbsp agave
- 3 cloves chopped garlic
- green onions, sliced
- 2 tbsp sesame seeds
To make batter:
Combine corn starch with onion powder, cayenne, kosher salt and pepper. Slowly add beer and whisk, set aside.
Dice chicken breast and add chicken pieces to batter mix. Take each piece and lightly dredge in additional corn starch. Set aside to dry while making the sauce.
For the Sauce:
Combine blood orange juice, ketchup, red wine vinegar, agave, tamari, chopped garlic, and salt & pepper in a shallow sauce pan over medium heat. Simmer until the sauce thickens and reduces by 1/3. Remove from heat and set aside while frying chicken pieces.
To fry chicken:
Use nonstick wok and heat oil to about 350*. Fry chicken in batches so the oil doesn't cool. When done, transfer to a paper towel lined sheet tray until all the chicken is cooked.
Toss fried chicken pieces with orange sauce, serve over rice and sprinkle with green onion and sesame seeds.