Gluten-Free Orange Chicken

Savor the Zest of Homemade Delight

Ever dreamt of having crispy chicken enveloped in a silky orange sauce that dances on your taste buds? Picture this: tender, perfectly fried chicken tossed in a bright, sweet-savory sauce that’s both comforting and invigorating. You’re in for a treat with this Gluten-Free Orange Chicken recipe that brings the beloved takeout classic right into your kitchen, minus the gluten and guilt!

Why Make This Recipe

You’ll quickly fall in love with this dish for several reasons. First, it’s easy to whip up—ideal for those busy weeknights when you want something special without spending hours in the kitchen. Plus, you can say goodbye to the takeout menus because this homemade version is not only affordable but also tastes way better. And let’s be real, who doesn’t want a meal that makes you feel like a culinary superstar without breaking a sweat? 🍊

Ingredients

You don’t need fancy stuff — just these basics!

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
• 2 large eggs, beaten
• Vegetable oil for frying (about 2 cups, with a high smoke point)
• 3/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon cornstarch or tapioca starch (for thickening)
• 2 tablespoons water (for cornstarch slurry)

Directions

Let’s break this down into easy steps for you!

1. Cut the boneless chicken breasts into bite-sized pieces and pat them dry with paper towels to ensure the coating sticks perfectly during frying.
2. In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then thoroughly coat with the gluten-free flour to achieve that signature crispy texture.
3. Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Avoid overcrowding the pan for even cooking and optimal crunch.
4. In a small saucepan, combine freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and ginger. Warm over medium heat.
5. Mix cornstarch with water to create a slurry and gradually add it to the sauce while stirring until the sauce is thick, glossy, and silky.
6. Pour the sauce over the fried chicken, tossing gently to coat every piece evenly. Serve immediately to maintain the best crunch and flavor.

How to Make Gluten-Free Orange Chicken (Overview)

Whipping up this dish is a breeze! You start by prepping your chicken and coating it like you mean it, giving every piece the crispy love it desperately craves. While it fries up to that golden perfection, you’ll concoct a zesty sauce that feels like sunshine in a skillet. And don’t skip toasting the garlic—trust me, it makes all the difference! Serve it hot, crispy, and dripping with that luscious sauce for a meal that’ll make you sing.

How to Serve Gluten-Free Orange Chicken

Presentation is key! Serve your Gluten-Free Orange Chicken over a fluffy bed of rice or alongside sautéed vegetables for a pop of color and nutrition. Drizzle with extra sauce, sprinkle with some scallions or sesame seeds, and take a moment to appreciate that beautiful golden color and the aroma wafting through your kitchen. The crunch of the chicken combined with that sweet, sticky sauce creates a dish that’s as visually appealing as it is delicious. Your taste buds are in for a colorful fiesta! 🎉

How to Store Gluten-Free Orange Chicken

Got leftovers? Lucky you! This dish keeps well in the fridge for about 3-4 days. Just store it in an airtight container to maintain its freshness. When you’re ready to enjoy it again, heat it up in the oven for that perfect crispy texture or in a skillet if you’re looking to bring back the crunch. It’s like eating it fresh all over again!

Tips to Make Gluten-Free Orange Chicken

1. Timing is everything: Fry the chicken in small batches—it might take a little longer, but you’ll thank yourself when they come out perfectly crisp.
2. Swaps galore: Don’t have honey? Maple syrup works just as wonderfully and adds a subtle twist to the flavor.
3. Texture tips: If you want an extra crunchy bite, try double coating the chicken—one dip in the egg and flour, then repeat!
4. Make it ahead: Prep the sauce in advance and store it in the fridge until you’re ready to fry the chicken.
5. Health bonus: Add some veggies to the frying pan with the chicken for a one-pan meal that’s hearty and wholesome!

Variation

Feeling adventurous? You can easily switch things up to suit your palate! Add a splash of sriracha for some heat, or go vegan by using cubed tofu in place of chicken. Don’t forget to toss in some broccoli or bell peppers to give it that extra crunch and nutrition. There’s plenty of room for creativity! 🌿

FAQs

• Can I use regular flour instead of gluten-free?
  Nope! This recipe is specifically designed to be gluten-free. Stick to the gluten-free options for best results.

• Can I make it in advance?
  Absolutely! You can prepare the sauce a day ahead, and store it in the fridge. Just fry the chicken fresh on the day you plan to serve it.

• How well does it freeze?
  It freezes well! Just make sure you let it cool completely before transferring to a freezer-safe container. It can last up to 2 months.

📌 Pin this recipe for your next cozy dinner night!

Gluten-Free Orange Chicken

Enjoy crispy chicken pieces coated in a luscious orange sauce that brings the vibrant flavors of takeout into your home—without the gluten!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 400

Ingredients Method Notes

Ingredients

  

Chicken and Coating

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
• 2 large eggs, beaten
• 2 cups vegetable oil for frying (about) with a high smoke point

Orange Sauce

• 3/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 3 tablespoons gluten-free soy sauce
• 2 tablespoons honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon cornstarch or tapioca starch (for thickening)
• 2 tablespoons water (for cornstarch slurry)

Method

 

Preparation

1. Cut the boneless chicken breasts into bite-sized pieces and pat them dry with paper towels to ensure the coating sticks perfectly during frying.
2. In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then thoroughly coat with the gluten-free flour to achieve that signature crispy texture.

Cooking

1. Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Avoid overcrowding the pan for even cooking and optimal crunch.
2. In a small saucepan, combine freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and ginger. Warm over medium heat.
3. Mix cornstarch with water to create a slurry and gradually add it to the sauce while stirring until the sauce is thick, glossy, and silky.
4. Pour the sauce over the fried chicken, tossing gently to coat every piece evenly. Serve immediately to maintain the best crunch and flavor.

Notes

Timing is everything: Fry the chicken in small batches—it might take a little longer, but you’ll thank yourself when they come out perfectly crisp. Don’t have honey? Maple syrup works just as wonderfully and adds a subtle twist to the flavor. If you want an extra crunchy bite, try double coating the chicken—one dip in the egg and flour, then repeat! Prep the sauce in advance and store it in the fridge until you're ready to fry the chicken.