Chicken:

3 4-ounce boneless, skinless chicken breasts, cut into 1-inch pieces

4 cups vegetable oil (peanut oil recommended)

Dry Coating:

1/2 cup gluten-free all-purpose flour

1/2 cup cornstarch (or arrowroot powder)

2 teaspoons ground ginger

2 large eggs, whisked

Orange Sauce:

4 tablespoons gluten-free soy sauce

1/2 teaspoon ground ginger

1 teaspoon garlic powder

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup fresh orange juice

1/2 cup gluten-free rice vinegar

4 tablespoons cornstarch

4 tablespoons water

Cook Mode Prevent your screen from going dark

Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag.
Cut chicken into 1-inch pieces. Whisk eggs in a medium bowl and coat the chicken.
Place chicken in the bag with the flour mixture and shake until fully coated. Refrigerate while heating oil.
Heat oil in a skillet to 350°F (175°C). Fry chicken in batches for 3–4 minutes until light golden brown. Drain on paper towels.
Pour out excess oil, wipe skillet, and return to medium heat with a small amount of oil or cooking spray.
Combine sugars, garlic powder, and ground ginger in the skillet. Add orange juice and stir until sugar dissolves.
Add soy sauce and rice vinegar. Whisk cornstarch and water to make a slurry and stir into the sauce. Cook until thickened.
Toss fried chicken in the sauce until evenly coated. Serve immediately.

Chicken thighs can be substituted for breasts if preferred.
Arrowroot, potato starch, or tapioca starch can replace cornstarch.
For a lower sugar version, use honey or maple syrup in place of granulated/brown sugar.
Certified gluten-free soy sauce is essential; tamari or coconut aminos work as alternatives.