1.35kg skinless chicken breast fillets
1 tablespoon dry sherry
1 tablespoon gluten free soy sauce
1/2 teaspoon salt
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