Gluten-Free Orange Chicken

Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag (or a bowl for dredging)

Cut the chicken breasts into 1-inch size pieces

Whisk the eggs in a medium-sized bowl

Add chicken pieces to the egg and stir to fully coat the pieces

Place all of the chicken pieces in the plastic storage bag with the gluten-free flour mixture, seal, and turn the bag until the chicken pieces are fully coated

Place the coated chicken in the refrigerator while the oil is heating up

Heat the vegetable oil on medium-high heat in a large skillet or wok until 350°F

Carefully add the chicken pieces to the hot oil and fry until light golden brown, in batches if needed to avoid overcrowding

Remove the chicken pieces from the hot oil to drain on a paper towel-lined baking sheet or plate

Carefully pour the hot oil from the skillet into a heatproof bowl to cool

Wipe the skillet out with a paper towel and return it to the stovetop

Spray the skillet with nonstick gluten-free cooking spray or add a little oil back into the skillet and set to medium heat

Add the granulated sugar, brown sugar, garlic powder, and ground ginger to the skillet and stir to combine

Add in the orange juice, stirring occasionally, until the sugars dissolve

Add in the gluten-free rice vinegar and gluten-free soy sauce, and stir to combine

Whisk together the cornstarch and water in a small bowl to make a slurry

Add the cornstarch slurry to the skillet and stir, cooking the sauce until it looks like maple syrup consistency, stirring occasionally

Return the fried chicken pieces to the skillet and stir to evenly coat the chicken with the sauce, then serve

Store leftovers in an airtight container and refrigerate

Reheat leftovers in the microwave