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1.35kg skinless chicken breast fillets

1 tablespoon dry sherry

1 tablespoon gluten free soy sauce

1/2 teaspoon salt

2 eggs

475ml vegetable oil

4 tablespoons cornflour

1/2 teaspoon gluten free baking powder

5 tablespoons caster sugar

1 tablespoon cornflour

250ml low FODMAP chicken stock

1 tablespoon orange juice

1 teaspoon salt

1 orange, sliced

2 tablespoons vegetable oil



In a large bowl combine the chicken, sherry, gluten free soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, beat together the eggs, 4 tablespoons cornflour and baking powder to form a batter. In a wok, heat 250ml oil to 180 degrees c.

Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, stock, orange juice and 1 teaspoon salt. Mix together and add orange slices.

Heat 2 tablespoons oil in wok and slowly stir in orange sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.

Recipe adapted from: Good Food

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