Friday, February 22, 2019

Gluten Free Beer Battered Blood Orange Chicken

Why am I making this recipe with blood oranges, 1st of all they are loaded with antioxidants and 2nd they are sweeter than other oranges. Oh, and to make this recipe extra’s gluten free.

I’m going to use my heavy wok on my NuWave PIC Flex Induction plate, because the med/high heat averages 375F. You want to make sure your vegetable oil is heated up to this temperature before adding the beer battered chicken. You might want to put a thermometer in the oil to double check. Depending on how big your wok or pot is, you’ll need to have enough oil to submerge the chicken. Fill between 1/4 and 1/2 full.

While I’m heating the vegetable oil, I’ll make the batter. The beer batter ingredients are:

1 1/2 cups rice flour or any other non gluten flour
2 teaspoons onion powder
1/4 teaspoon cayenne pepper
2 teaspoons kosher salt
12 oz cold gluten free beer

You need a batter that’s thick enough to coat the chicken, like pancake batter. Whisk the flour into the remaining ingredients a little at a time to make sure its a smooth consistency, not lumpy.

This recipe serves 4, so you’ll need 4 skinless boneless chicken breasts (1 per person), cut into bite size pieces. Total Time: 20 minutes. To garnish you can slice up a couple green onions and top with sesame seeds.

Next make the blood orange sauce. The ingredients are:

1/2 cup blood orange juice
1/2 cup ketchup
2 tablespoons red wine vinegar
2 tablespoons agave
1 tablespoon gluten free soy sauce
1 clove garlic, minced
Kosher salt, to taste

Whisk together all ingredients in a medium size saucepan and bring to simmer on low heat until liquid reduces by 1/4th, remove from heat. Set aside.


Add the pieces of chicken to the batter until you get a good coating then carefully drop them into the hot oil, adding 7-8 pieces at a time. Fry until they are golden brown, 1-2 minutes. Stir the oil while the chicken is frying will insure the chicken is cooked evenly. Remove with a slotted spoon to a baking sheet covered with paper towels. Repeat until all the chicken is done.

While the last batch is frying reheat the blood orange sauce. In a large bowl combine the chicken with the sauce, toss to coat. Serve with slices of green onions and sesame seeds. Yum Yum!

A NuWave PIC Flex Induction is available at Walmart. I use mine a lot and love it

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