Tangy Orange Chicken with Tessemae’s

In a medium bowl, combine the orange juice, Tessemae’s ketchup, rice vinegar, hot sauce, coconut aminos, toasted sesame oil and garlic. Set aside

In a medium bowl, beat the eggs until the striations are gone. Pour them into a shallow, rimmed dish.

In a medium bowl, add the all-purpose flour blend, salt and pepper. Mix to combine. Put half the flour into a large, resealable plastic bag.

Place half the chicken chunks in the egg mixture and, using a spoon, toss to coat completely.

Using a slotted spoon to allow all of the excess egg to drip off, spoon the chicken chunks into the bag with the flour mixture. Seal then shake the bag vigorously to coat all the pieces in the flour mixture. Remove the chicken from the bag, handling each chicken piece as minimally as possible, and shaking off any excess flour. Set aside on a plate or tray. If there are any pieces that escaped being coated, bread those individually. Repeat the process with the remaining chicken, re-using the egg but discarding the used flour and refreshing the flour in the bag with the remaining flour mixture.

In a large nonstick pan, heat the 4 tablespoons light olive oil over high heat until hot but not smoking. Reduce the heat to medium low and add one chicken piece to test the temperature, timing and familiarize yourself with working with a grain and gluten free flour blend, which can burn easily. Aim for a total of 4 to 5 minutes, or until golden brown and cooked through, and keep an eye on it. Note that the time can vary based on your pan and heat of your stovetop.

Working in batches, fry the chicken cubes in the oil until golden brown, for me this was 2 to 3 minutes, flipping them halfway through a total cook time of 4 to 5 minutes. Keep checking your oil and play around with the temperature between medium and medium low to allow the chicken chunks to become golden brown but not burned. Transfer them to a tea towel-lined plate to drain. Use a paper towel to wipe out the pan, add the remaining light olive oil, and repeat until all the chicken is cooked.

In the same large nonstick pan, use a paper towel to wipe out the oil and the residue. In a small bowl, whisk the arrowroot and the cold water to make a slurry and set aside. Over medium heat, add the sauce to the pan. Add the slurry into the sauce and gently whisk the sauce to combine and thicken, for about 2 minutes. Remove the pan from the heat.

Into a large, warmed bowl, pour ½ cup of the sauce, spoon the chicken chunks on top of the sauce and gently toss to coat them completely. Add more sauce if needed. Garnish with green onions and sesame seeds and serve with any remaining sauce. Feel free to serve over a bed of white rice or on their own. So delicious!