Gluten Free Panda Orange Chicken: When You're Jonesing for "American" Chinese Food

The boy's work is right next to a Panda Express. We used to eat Panda Express on a fairly regular basis, when we would walk between the shops and smell that salty, soy sauce flavor. Well, those days of impromptu dinners are over, but that doesn't mean we can't feast on that salty, sweet chicken with rice. Oh yes we can. And it turned out reaaaally good.

You should try it too.

The next time I'm picking the boy up from work, I may just come home and fry some up for us. That would nice, rather than just salivating over it. The cornstarch helps the chicken crunch up, and the sauce is tart and sweet, and over rice, well, that's just the kind of "Chinese" food an American likes.

Gluten Free Panda Orange Chicken
Adapted from this recipe

2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
pepper
canola oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup white rice flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon apple juice
1/4 cup water
1/2 teaspoon sesame oil

Orange Sauce:
1 1/2 tablespoons gluten free soy sauce (La Choy or San-J)
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
zest of 1 orange

Place chicken pieces 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. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). 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; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add apple juice 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 and add to chicken. Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired. Serve over jasmine rice or pepper fried rice.