View the Original Post
I have fond memories of Chinese food: eating Chinese at the mall food course while shopping for back to school clothes with my mom, picking up dinner from the little hole-in-the-wall near the college where John and I met (best Mongolian beef ever), and late night dinners with my fellow tax accounting friends each March.
Unfortunately, it’s tough to find a Chinese restaurant (other than P.F. Changs and Pei Wei) that has a gluten free menu. But, that is no reason to get down in the dumps. Instead, we make delicious (and completely unhealthy) Chinese food at home =)
Our current favorite is Honey Chicken, and since we’ll take any excuse to eat it, I decided to introduce the meal to my parents while we visited with them last week.
Now, my mom is not a lover of ethnic foods. But, she insisted that I share this recipe on the blog because she really loved it. She even reminded me to take a picture of it when I heated up the leftovers for John’s lunch the next day. So, you all have my sweet mom to thanks for this recipe.
I should note that I started with this recipe, but I’ve significantly simplified the recipe and made it gluten free, which makes it okay to share with you =)
Serves 8 small chicken breasts (large quantity of oil for frying)
While delicious, this recipe is not quick. I’ve arranged the steps above in the order in which I think that they’re most efficient. However, delegation is your best best for speeding things up and John plays sous chef when he asks for this dish on Saturday nights. So, if you have a sous chef, here’s how we do things:
I don’t usually list the brand names of ingredients, but in this recipe I feel that it’s important. The batter recipe does need to be leavened, so I use Gluten Free Bisquick as a small shortcut. I only use cornstarch that has a gluten free label, and we tested this recipe with Argo cornstarch. San-J’s gluten free tamari is certified gluten free and I refuse to use any other tamari or soy sauce.
The original recipe, which I’ve altered significantly, called for rice wine and rice wine vinegar. I do not always keep these ingredients on hand, and we have tested the recipe several times with a riesling and cider vinegar and did not notice any significant difference in the finished sauce.
If you cannot buy Gluten Free Bisquick, then replace with a gluten free flour mix + 1/4 tsp. baking soda + 1/4 tsp. baking powder.
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!