My siblings challenged me to recreate a certain fast food chains signature chicken dish, but make it gluten free. Challenge accepted and CLEARED! Warning, this is VERY peppery though.

Ingredients

• Marinaded Chicken
  • 1 lb chicken breast, cubed
  • 1 lb chicken thighs, cubed
  • 4 Tbs Soy Sauce
  • 1 Tbs Chili Vinegar
  • ½ tsp Ground Ginger Powder
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 4 Tbs Cornstarch
• Sauce
  • 1 cup Chicken Broth
  • 2 Tbs Fish Sauce
  • 4 Tbs Rice Vinegar
  • 1 Tbs minced garlic
  • 2 Tbs Brown Sugar
  • 3 Tbs Black Pepper
  • 1 Tbs Fresh Ginger
  • 2 Shallots, minced
  • ½ cup Shaoxing Wine
  • ½ cup Soy Sauce
  • 3 Tbs Sesame Oil
  • Cornstarch Slurry (1 Tbs each of Cornstarch and Water)
• Dish
  • 3 stalks celery, chopped
  • ½ white onion
  • ½ red onion
  • Enough oil for frying chicken
• Garnish
  • 1 bundle of green onion

Instructions

1. Toss chicken in marinade ingredients, then toss in cornstarch. Fry in pan at 350 F for 4 minutes, placing on wire rack to drip dry. Put into an oven at 200F degrees to keep warm.
2. To make the sauce, add sesame oil to the pan, sauté garlic, ginger, and shallot for 2 minutes, add Shaoxing wine and stir, cook for 2 minutes to reduce, then remove from heat. Blend sauce in food processor for 10-15 seconds. Return mixture to pan, add all other sauce ingredients, simmer until boiling. Once boiling, whisk in cornstarch slurry.
3. Lower saucepan to a simmer, add chopped veggies and cook for 5 minutes. Add chicken to coat, serve with rice.

Yield: Dinner for 5