Skinny Blood Orange Sweet and Sour Chicken (gluten free) from HeatherChristo.com

You have noticed that there are some majorish changes to the website! I have added more content, specifically a bunch of info about allergies, how to figure them out, how to manage them- how to help your kids manage them! And there will be more coming- just please be patient as I am sure that there will be a few kinks to work out in the process!

Hello!!!! Greetings from New York. I have been doing nothing but EATING and COCKTAILING (is that a word??) and am basically bursting at the seams. Cute, right?

One of the place I just went was serving the most delicious looking (and forbidden to me!) fried chicken. So crispy, so golden!!!

All I could think is that I have to go home and figure out how to make the best gluten free fried chicken. But In the mean time I am going to share fried chicken bites with you!!

Skinny Blood Orange Sweet and Sour Chicken (gluten free) from HeatherChristo.com

Specifically super crispy, super golden fried chicken bites that are covered in a tangy and deeply delicious Sweet and Sour Blood Orange Sauce!

You can still find blood oranges at Trader Joes which I love for their gorgeous brilliant color. However if you can’t locate them, then just use regular oranges- also obviously wonderful!

This is really pretty light for fried anything and is so full of flavor and WAAAAY better that grabbing takeout!

Skinny Blood Orange Sweet and Sour Chicken (gluten free) from HeatherChristo.com

Skinny Fried Sweet and Sour Blood Orange Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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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Skinny Blood Orange Sweet and Sour Chicken (gluten free) from HeatherChristo.com

You have noticed that there are some majorish changes to the website! I have added more content, specifically a bunch of info about allergies, how to figure them out, how to manage them- how to help your kids manage them! And there will be more coming- just please be patient as I am sure that there will be a few kinks to work out in the process!

Hello!!!! Greetings from New York. I have been doing nothing but EATING and COCKTAILING (is that a word??) and am basically bursting at the seams. Cute, right?

One of the place I just went was serving the most delicious looking (and forbidden to me!) fried chicken. So crispy, so golden!!!

All I could think is that I have to go home and figure out how to make the best gluten free fried chicken. But In the mean time I am going to share fried chicken bites with you!!

Skinny Blood Orange Sweet and Sour Chicken (gluten free) from HeatherChristo.com

Specifically super crispy, super golden fried chicken bites that are covered in a tangy and deeply delicious Sweet and Sour Blood Orange Sauce!

You can still find blood oranges at Trader Joes which I love for their gorgeous brilliant color. However if you can’t locate them, then just use regular oranges- also obviously wonderful!

This is really pretty light for fried anything and is so full of flavor and WAAAAY better that grabbing takeout!

Skinny Blood Orange Sweet and Sour Chicken (gluten free) from HeatherChristo.com

Skinny Fried Sweet and Sour Blood Orange Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  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.