My little restaurant, Ms. Chi Café in Los Angeles, is a love project. This is the first restaurant my husband Jimmy and I own together, many my chef friends came in to help me as line cooks during our crazy opening month, my friends made the artwork on the walls, my parents helped us fold dumplings in the beginning, and our niece Hailey worked as barista for us. During the year that Hailey worked for us, she was diagnosed as being gluten-intolerant; she has had to give up eating Chinese food because most of the dishes and sauces have gluten. So I made it a mission to create gluten-free Chinese dishes for her and other gluten-free guests in Ms. Chi. This Chinese-American classic dish, orange chicken, is breaded with rice flour and cornstarch instead of wheat flour. The orange sauce is made of a reduction of orange juice and a touch of gluten-free tamari soy sauce, and has a bright orange color instead of brown. We also garnish the dish with oranges segments; the juicy and tart orange helps cut through the fried chicken—it's a true orange chicken. Using rice flour instead of wheat flour creates a very crispy crust on the chicken that stays crispy after cooking in the sauce. Ms. Chi does lots of takeout; our orange chicken is even able to stay crispy all the way until it arrives at our customers' houses.