Gluten-Free Orange Chicken For Your Pressure Cooker
This irresistibly crispy gluten-free orange chicken is made quick and tender in your pressure cooker, then coated in a homemade sweet-tangy orange sauce.
Equipment
- 1 Mixing bowl Medium-sized
Ingredients
Main ingredients
- 3 4-ounce Chicken breasts boneless, cut into 1-inch pieces
- 4 cups Vegetable oil peanut oil preferred, for frying
- ½ cup Gluten-free all-purpose flour e.g., Pillsbury
- ½ cup Cornstarch for crispy coating
- 2 teaspoons Ground ginger in flour mix
- 2 Eggs large, whisked
- 4 tablespoons Gluten-free soy sauce e.g., La Choy
- ½ teaspoon Ground ginger for sauce
- 1 teaspoon Garlic powder
- ½ cup Granulated sugar
- ½ cup Brown sugar
- ½ cup Orange juice
- ½ cup Rice vinegar or white vinegar
- 4 tablespoons Cornstarch for slurry
- 4 tablespoons Water to mix into cornstarch slurry
Instructions
Instructions
- Heat vegetable oil in a deep skillet or wok to 350°F.
- In a medium bowl, mix gluten-free flour, cornstarch, 2 teaspoon ground ginger and a pinch of salt.
- Dip chicken pieces into whisked eggs, then coat fully in the flour mixture.
- Fry coated chicken pieces in batches in hot oil for 4–6 minutes until golden and crispy. Drain on paper towels.
- In a saucepan, simmer soy sauce, ½ teaspoon ginger, garlic powder, granulated sugar, and brown sugar until slightly thickened.
- Add orange juice and rice vinegar to the sauce and stir to combine.
- Mix cornstarch and water to make a slurry. Add to sauce and stir while cooking until it reaches syrup-like consistency.
- Return fried chicken to the pan and toss to coat evenly in sauce.
- Serve hot. Optionally garnish with sesame seeds or green onions.
Notes
Store leftovers in airtight containers. Refrigerate up to 3 days. Reheat in skillet for best crispiness. For freezer, keep sauce separate from chicken and reheat slowly.