Gluten Free Orange Chicken!

2 lbs of boneless, skinless chicken. Cut into 1” cubes.
1 tsp sea salt
1/2 tsp fresh ground pepper

2 cloves crushed garlic

3 TBSP extra virgin olive oil

2 TBSP Brandy or Rice wine(I prefer Brandy)

Place chicken cubes in a bowl. Add salt, pepper, garlic, olive oil and Brandy, toss lightly. Set aside. Preheat oven to 350 degrees.

Orange Sauce:

In a separate bowl, whisk cornstarch and orange juice until smooth. Set aside.

2 TBSP cornstarch
1/3 cup fresh orange juice -  pulp free

In sauce pan, combine broth, orange juice, rice vinegar, soy sauce, brown sugar, paprika, ginger, and red pepper flakes. Stirring frequently, bring to boil and then reduce heat to medium-low and let reduce while preparing chicken. Before serving, gradually add cornstarch mixture to the hot ingredients. Increase heat to medium. Cook for3-5 minutes Stir occasionally. Add chopped green onion.

3/4 cup chicken broth
3/4 cup fresh orange juice – pulp free
1/4 cup rice vinegar
2 TBSP GF soy sauce (Braggs liquid amino acids preferred)
3/4 cup packed brown sugar or organic raw sugar(my personal favorite)

3/4 tsp ground paprika
1/2 tsp organic ginger
1/8 tsp crushed red pepper flakes

4 TBSP chopped green onion(add 2 TBSP just before serving)(2 TBSP as a garnish)

Chicken Coating:
3 cups of Auntie's Gluten Free All Purpose Flour
2 tsp salt
1/2 tsp pepper
1 1/2 tsp garlic powder
1 tsp paprika

**Egg Wash:
2 eggs and ½ cup water, whisk together

** For egg free use 1 cup soured milk(1TBSP cider vinegar/1 cup milk or coconut milk)

Divide flour/ spice mixture into two separate dishes. (pie plates are great for this step)  In a third bowl or pie plate make an egg wash with the eggs and water. Or homemade sour milk Beat well.  
Coat chicken in flour/spices (shake off excess), then toss in egg wash, re-coat in flour (shake off excess)  Coat 5-10 cubes of chicken at a time until all chicken is properly coated.  Fry is grapeseed oil or a good quality vegetable oil (only use oil that can tolerate high temperatures)  

Heat oil in wok or cast iron pan.  Oil is ready when you can put a pinch of flour into it and it sizzles but does not crackle and spray hot oil. Approximately 365 degrees .  If oil is smoking, reduce heat slightly.   (You will need to increase heat just a little when adding chicken.) Cook coated chicken in small batches as to ensure proper browning. Cook to a nice golden brown.  (If chicken browns very quickly your oil is too hot) Place cooked chicken cubes on a baking dish and keep hot in preheated oven until all chicken has been fried.   Pour orange sauce over cooked chicken and lightly toss.
Serve with on a bed of rice. Garnish with chopped green onions.

Enjoy!