Apricot Chicken

This gluten-free Apricot Chicken recipe combines the sweetness of the apricot preserves with the saltiness of soy sauce and the complexity of the sweet but slightly spicy ginger. The chicken pieces are fried to perfect crispiness with using a perfect flour blend to make the lightest crunchy coating.

Ingredients 

Chicken:

• 2 boneless chicken breasts, cut into bite-sized pieces
• 2 cups of vegetable oil, 

Dry Coating:

• 1/2 cup Glutagon rice flour,
• 1/2 cup cornstarch, 
• 1 tablespoon ground ginger
• one egg, beaten

Sauce:

• 2 tablespoons of soy sauce, 
• 1 teaspoon of ground ginger
• 3/4 cup apricot preserves, 
• 1/4 cup of water

Instructions 

1. Heat the vegetable oil on high in a large pan or wok.
2. Combine the rice flour, cornstarch, and ground ginger in a large plastic storage bag. This is the easiest method, but you could also dredge the chicken pieces in a bowl.
3. Cut the chicken breasts into small bite size pieces. I find the best way to get the best size pieces is to cut the chicken in half and then cut them once more in half.
4. Add chicken pieces to a bowl with the beaten egg and stir to fully coat the pieces.
5. Place all chicken pieces in the bag of flour mixture. Keep turning over the bag until the chicken pieces are fully coated.
6. Add chicken pieces to hot oil and fry until light golden brown.
7. Remove chicken pieces from hot oil to drain. I use a metal colander with a paper towel lined plate underneath.
8. Pour hot oil from pan into a glass bowl to cool off so you can dispose of it later (or safe for another frying recipe).
9. Either spray your pan with a nonstick cooking spray or put a little oil back into your pan. On medium heat add all the ingredients for the sauce, stir until combined and sauce thickens a bit.
10. Return your chicken pieces to the pan and stir to evenly coat the chicken with the sauce.
11. I serve this dish with rice and sugar snap peas. Enjoy!