Tuesday, February 21, 2012

Dairy and Wheat Free Orange "Chicken", Revisited

  When I first posted my recipe for orange...uh, turkey, it was before Jack's new allergies to chicken, rice, soy, and oats were discovered. So a few things needed to be tweaked to make this recipe again, but another thing that changed (and made everything 100% better!) was the use of my fancy new deep fryer rather than frying in batches on the stove top. Also, to save time, I left out the marinating part. This was fantastic prepared this way.

Allergy Friendly Orange Turkey

Orange sauce:
1 1/4 cup orange juice
1/4 cup sesame oil
1/3 cup white wine vinegar
1/3 cup Triple S
2/3 cup sugar
4 cloves garlic, minced
1 1/2 tsp ground ginger
1/2 tsp cayenne
1/4 tsp onion powder
1/4 tsp celery seeds
1/3 cup water
2 Tbl cornstarch + 1/4 cup water, mixed well until lump free

Everything else:
1 1/2 lbs turkey breast cutlets, cut into 1 inch cubes
egg replacer for 2 eggs
2 cups cornstarch
1/2 tsp cayenne
1/2 tsp salt

Heat deep fryer to 375, or heat one inch of oil in a large skillet to 375. In a small bowl, whisk egg replacer until foamy. In a medium bowl, mix 2 cups cornstarch, salt, and cayenne. Dredge turkey in egg replacer and then in cornstarch mixture. Fry half of the turkey at a time until crispy and golden, about 3 mins per side on stove or 5-6 minutes total in deep fryer. Drain turkey on a brown paper bag or paper towel.
Meanwhile, add all sauce ingredients except cornstarch to a medium sauce pan and mix well. Stirring often, bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and slowly stir in 2 Tbl cornstarch/water mixture. Stir constantly until sauce thickens, about 3 minutes. Remove from heat.
Serve turkey with sauce drizzled over the top, or mix half of the sauce in a bowl with the turkey peices, tossed to coat.

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