Skinny Fried Sweet And Sour Blood Orange Chicken Recipe

  • 1 ½ cups rice flour
  • 2 teaspoons onion powder
  • ¼ teaspoon cayenne powder
  • 2 teaspoons kosher salt
  • 12 ounces of cold gluten free beer
  • 2 pounds boneless skinless chicken breast cut into bite sized chunks
Blood Orange Sauce:
  • ½ cup blood orange juice
  • ½ cup ketchup
  • 2 tablespoons red wine vinegar
  • 2 tablespoons agave
  • 1 tablespoon tamari (gluten free soy sauce)
  • 1 clove garlic, minced
  • kosher salt
  • green onions and toasted sesame seeds

Skinny Fried Sweet And Sour Blood Orange Chicken Recipe

  1. Set a deep, heavy pot filled half way with vegetable oil over medium-high heat. Fit the pot with a thermometer and carefully watch the oil as it comes up to 375 degrees.
  2. While the oil is heating, make the batter. In a large bowl start with 1 cup rice flour, then add the onion powder, cayenne and kosher salt. Whisk in the beer and then add the remaining ½ cup of rice flour a little at a time until you have a smooth batter that is thick enough to coat the chicken, but still has some give to it (just not too runny.) I always think it’s like a medium pancake batter.
  3. For the sauce combine all of the ingredients in a small sauce pan and bring to a simmer over low heat, whisking everything together. When the sauce thickens and reduces by about ¼ remove the sauce from the heat.
  4. Add the pieces of chicken to the batter and get a nice thick coating on the chicken. Carefully drop lower each one into the hot oil, adding about 7-8 pieces at a time. Fry the chicken for just a minute or two until the crust gets golden brown- the chicken chunks will also cook through really nicely in that short amount of time. You will have to watch the heat carefully, adjusting as needed. I don’t like to let my oil get below 350 degrees or above 375 degrees. That is why we don’t overcrowd the pot with chicken pieces all in one go, and why it is good to stir the oil with a slotted spoon while the chicken is frying. When the chicken is finished pull it out with a slotted spoon (I use a Chinese Spider) and transfer it to a sheet pan lined with paper towels. Then continue frying in batches until all of the chicken is cooked. It should be just about 2 batches.
  5. While the last batch of chicken is frying, quickly put a little heat under the sauce to get it fluid and hot. Combine the fried chicken and sauce in a large bowl and toss to coat. Serve the sauced chicken over steamed rice and sprinkle with sliced green onions and sesame seeds.

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