Description
This Gluten-Free Orange Chicken recipe offers a delicious and healthier twist on the classic Chinese takeout favorite. Tender chicken pieces are coated in a crispy gluten-free batter, fried to golden perfection, and tossed in a tangy, sweet orange sauce loaded with fresh ginger, garlic, and a hint of spice. Ideal for those avoiding gluten yet craving bold flavors, this dish is perfect served over steamed rice or gluten-free noodles for a satisfying dinner.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ¼ cup gluten-free all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Oil for frying (such as avocado or canola oil)
- 1 tablespoon sesame seeds (optional, for garnish)
- Sliced green onions (optional, for garnish)
Orange Sauce
- ¾ cup orange juice (freshly squeezed or bottled)
- â…“ cup honey or brown sugar
- ¼ cup gluten-free soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Zest of 1 orange
Instructions
- Prepare the Chicken: In a large bowl, season the bite-sized chicken pieces with salt and black pepper evenly. Set aside to let the flavors meld briefly.
- Coat the Chicken: Place the beaten eggs in one shallow bowl. In a separate bowl, combine the cornstarch and gluten-free flour. Dip each piece of chicken first into the beaten eggs, then dredge thoroughly in the cornstarch-flour mixture until fully coated on all sides.
- Fry the Chicken: Heat about 1 inch of oil in a large skillet over medium-high heat until shimmering. Fry the coated chicken pieces in batches to avoid overcrowding, cooking each batch for 4–5 minutes. Turn occasionally to ensure all sides become golden brown and the chicken is cooked through. Remove the chicken from the oil and place on paper towels to drain excess oil.
- Make the Orange Sauce: In a saucepan over medium heat, combine the orange juice, honey or brown sugar, gluten-free soy sauce, rice vinegar, grated ginger, minced garlic, red pepper flakes (if using), and orange zest. Bring the mixture to a gentle simmer, stirring occasionally.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking for 2–3 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Add the fried chicken pieces to the saucepan with the orange sauce. Toss well to coat each piece evenly with the vibrant sauce, allowing the flavors to meld together.
- Serve: Transfer the sauced chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions if desired. Serve hot over steamed rice or gluten-free noodles for a complete meal.
Notes
- For a lighter alternative, bake or air-fry the coated chicken instead of frying, adjusting cooking times accordingly.
- Always verify that soy sauce, cornstarch, and all ingredients are certified gluten-free to maintain the dish’s gluten-free status.
- Adjust the red pepper flakes to your preferred spice level or omit for a milder taste.
- Leftover chicken is best stored separately from the sauce and combined just before serving to preserve crispiness.
