I’ve been craving Chinese food. You know, the kind we gluten-free people can’t eat anymore because all the soy sauce in America tht’s used in restaurants (with exceptions of the growing fewwonderfulrestaurants that are sensitive to us). I haven’t cooked Chinese food in a while, none of my cookbooks have very good recipes, and I’m about to throw the slow computer internet I have out the window. So I struggled through some websites and got the gist of what I wanted to do, and came up with this. It’s based off some recipe from the food network I won’t try to find again because I’m so fed up with the computer. ALSO this can be made with tofu, with egg omitted, to make this delicious and vegan/vegetarian. I actually wanted to add tofu to the chicken, thinking we had some, but I wasn’t able to find it. Bummer. Also also, other vegetables can be added, I just had broccoli on hand. Serve this over rice. I love things fried with cornstarch, it makes a great tempura-ey crispy batter. You could even just make this chicken and eat it without the sauce.
Spicy Chinese Chicken with Broccoli
Marinade: 6 boneless, skinless chicken thighs (hold flavor better and are way cheaper than breasts), cut into bite-sized pieces 1/4 c wheat free tamari splash of rice vinegar 1 T minced ginger 2 t chili oil Mix everything together, chill for half an hour.
Batter: 1 egg 3/4 c cornstarch 1/3 c water splash sesame oil
Mix together. Heat oil in a pan, about 1/4” deep. Take chicken pieces out of the marinade, dip each into the egg mix, then drop into the hot oil. Fry in batches, flipping after a minute, then draining on paper towels when finished. Each piece should be done within 4 minutes, depending on how big you cut them. Sauce: 1 T chili-garlic sauce (more to taste) 2 t minced ginger 4 T wheat-free tamari 2 c stock, or water 2 T rice vinegar 2 T honey 2 T brown sugar 2 t chili flakes Broccoli, cut up onions, your choice of vegetables 2 T oil 2 T cornstarch+2 T water, mixed together Rice for serving
Cook the vegetables to almost done in the oil. Add the tamari, stock, vinegar, honey, brown sugar, and chili flakes. Bring to a boil, stirring, then add the cornstarch mixture. Cook about a minute until thickened, then stir in the chicken and cook another minute or two. Serve immediately.