General Eli's Orange Chicken

Eli's class is ordering from Panda Express tomorrow, so my challenge is to create something he can eat that looks and tastes similar enough to fast Chinese take out that he fits right in.

Orange chicken:
two full breasts, chopped into bite-sized pieces
1 egg, beaten
1/2 cup tapioca starch
1/2 cup all-purpose gluten free flour
1 tsp salt
1 tsp cracked pepper
1 tsp ground ginger
1/2 tsp garlic powder

First, dredge the chicken in egg. Put all the dry ingredients into a bag and shake to combine. Add the chicken and shake well (think Shake-n-Bake). Fry the chicken in veggie cooking oil plus 2 tsp or so sesame oil for flavor. Drain it on paper towels.

For the sauce:
zest and juice from 1 small orange
1/3 cup rice vinegar
1/2 cup brown sugar
2 tbsp finely shredded ginger
4 cloves garlic, minced fine
1/3 cup thai sweet chili sauce
2 tbsp. fish sauce
2 tsp. sesame oil
1 tsp. salt
1/4 tsp. white pepper

blend the sauce well and put it in a pan large enough for all the chicken. Stir and cook till thick. Add water as needed to prevent it sticking.