Gluten-Free Orange Chicken Recipe
If you have been craving a sweet, tangy, and crispy delight that fits perfectly into a gluten-free lifestyle, then this Gluten-Free Orange Chicken Recipe is about to become your new favorite go-to. Imagine tender, juicy chicken pieces fried to golden perfection and enveloped in a luscious orange glaze that’s bursting with flavor but completely free from gluten. It’s a crowd-pleaser that delivers all the vibrant notes of classic orange chicken without the worry of gluten, making weeknight dinners or special occasions something to truly look forward to.
Ingredients You’ll Need
This recipe calls for simple, wholesome ingredients that work harmoniously to create a dish full of flavor, texture, and visual appeal. From the light crunch of the gluten-free coating to the bright zestiness of fresh orange juice, each component plays a key role in making your dish shine.
- Boneless, skinless chicken breasts (3 breasts, 4 ounces each): Perfect for bite-sized pieces that cook evenly and stay tender.
- Vegetable oil (4 cups, peanut oil recommended): Essential for frying and achieving that irresistible crispy coating.
- Gluten-free all-purpose flour (1/2 cup): Provides structure for the crispy coating without gluten.
- Cornstarch (1/2 cup plus 4 tablespoons): Key to extra crispiness in the coating and thickening the orange sauce.
- Ground ginger (2 teaspoons plus 1/2 teaspoon): Adds a warm, spicy depth that complements the citrus.
- Large eggs (2, whisked): Acts as a binder, helping the flour and cornstarch stick beautifully to the chicken.
- Gluten-free soy sauce (4 tablespoons): Gives the sauce its savory umami kick.
- Garlic powder (1 teaspoon): Brings a subtle savory note that balances the sweetness.
- Granulated sugar (1/2 cup) & brown sugar (1/2 cup): Combine for a rich, caramelized sweetness in the glaze.
- Orange juice (1/2 cup): The star ingredient that delivers that signature bright citrus flavor.
- Gluten-free rice vinegar (1/2 cup): Adds acidity to cut through the sweetness, creating balance.
- Water (4 tablespoons): Used to create a cornstarch slurry that thickens the sauce to the perfect consistency.
How to Make Gluten-Free Orange Chicken Recipe
Step 1: Prepare Your Coating Mix
The key to a beautifully crispy chicken is in the coating mix. Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag. This method is super convenient because it’s like a handy shake-and-bake process that evenly coats each piece with minimal mess.
Step 2: Cut and Coat the Chicken
Cut your chicken breasts into 1-inch pieces — starting by halving and then quartering makes the size just right for even, quick cooking. Whisk the eggs in a bowl to create a smooth coating base. Dip each piece of chicken in the eggs, then toss them into the bag with the flour mixture. Shake gently until all pieces are completely coated and ready for frying. Pop the bag back into the fridge while you heat your oil.
Step 3: Heat and Fry the Chicken
Heat your vegetable oil until it registers 350°F — this temperature ensures the chicken will fry to a golden crisp without absorbing too much oil. Fry the chicken in batches, keeping them from crowding the skillet. You’ll want a light golden brown crust forming in about 3-4 minutes per batch. Drain the chicken on paper towels to soak up any excess oil.
Step 4: Prepare the Orange Sauce
Using the same skillet (after carefully disposing or saving the oil), wipe it clean and add a little fresh oil or spray with gluten-free nonstick spray. Combine granulated sugar, brown sugar, garlic powder, and the remaining ground ginger, stirring as you add orange juice slowly. Keep stirring until the sugars dissolve into a luscious syrup.
Step 5: Add the Final Flavors and Thicken the Sauce
In goes the gluten-free rice vinegar and soy sauce, blending perfectly with the sweet citrus mixture. Whisk the extra cornstarch with water to create a slurry, then stir this into your skillet. Keep cooking and stirring gently until you reach a thick, maple syrup-like consistency that will cling beautifully to your chicken.
Step 6: Combine and Serve
Toss the fried chicken pieces back into the skillet to coat each piece in that glossy, flavorful sauce. Give it a gentle mix so every bite is packed with sweet, tangy deliciousness. Now it’s ready to serve—get your chopsticks or forks ready, because you’re in for a treat!
How to Serve Gluten-Free Orange Chicken Recipe
Garnishes
Sprinkle freshly chopped green onions and toasted sesame seeds over your orange chicken for a pop of color and texture. These simple garnishes add that extra burst of freshness and nutty aroma to elevate presentation and flavor.
Side Dishes
This dish pairs wonderfully with steamed white or jasmine rice, which soaks up the orange sauce perfectly. For a veggie boost, try serving it alongside stir-fried broccoli or snap peas to keep things light and balanced. These sides make the meal feel complete and nutritious without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve your Gluten-Free Orange Chicken Recipe in Lettuce Wraps with crisp bibb or romaine leaves—this adds a refreshing crunch and makes the meal feel even more fresh. Another great idea is to plate it over cauliflower rice for a low-carb option that still lets all the flavors shine through beautifully.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The chicken and sauce will keep well for up to 3 days, making for quick meals the next day with all the same great flavors.
Freezing
You can freeze the fried chicken and sauce separately to preserve texture and taste. Place them in airtight containers or freezer bags and keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in the microwave or in a skillet over medium heat. When reheating, adding a splash of water or orange juice can help loosen the sauce and revive that fresh-out-of-the-pan texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to be juicier and more flavorful, so substituting them for breasts will work beautifully. Just be sure to cut them into similarly sized pieces for even cooking.
What if I don’t have gluten-free flour?
You can try using extra cornstarch combined with a bit of rice flour if you have those on hand. The main goal is to maintain a light, crispy coating, so avoid heavier flours to keep that perfect crunch.
Is there a way to make this recipe without frying?
While frying gives the best crispy texture, you can bake the coated chicken pieces at 425°F for about 20-25 minutes on a greased baking sheet, flipping halfway through. The texture won’t be quite the same, but the flavor will definitely hold up!
Can I make the orange sauce ahead of time?
Yes! The sauce can be made a day in advance and stored in the fridge. When ready to serve, gently warm it and toss with freshly fried chicken for maximum crispiness and flavor.
Is this recipe kid-friendly?
Definitely. The sweet and tangy flavors tend to be a big hit with kids, and the bite-sized chicken pieces make it easy for little hands to manage. Just keep an eye on the spiciness level and adjust the ginger and garlic to taste.
Final Thoughts
This Gluten-Free Orange Chicken Recipe has all the elements that make comfort food unforgettable—crispy texture, vibrant flavors, and satisfying sweetness balanced with a hint of tang. It’s such a joy to cook and an absolute pleasure to eat, especially knowing it’s crafted to fit within gluten-free needs. I can’t wait for you to try this recipe and have it become a favorite at your table just like it is at mine.
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Gluten-Free Orange Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Orange Chicken recipe offers a crispy, flavorful twist on the classic favorite, perfect for those avoiding gluten. Tender chicken pieces are coated in a gluten-free flour mixture, fried to golden perfection, and tossed in a vibrant homemade orange sauce that balances sweetness and tanginess. Ideal for a quick yet indulgent meal, this dish brings restaurant-quality flavors right to your kitchen in just 30 minutes.
Ingredients
Chicken and Coating
- 3 boneless, skinless chicken breasts (4 ounces each, cut into 1-inch pieces)
- 1/2 cup gluten-free all-purpose flour (Pillsbury Gluten Free Flour recommended)
- 1/2 cup cornstarch (Argo brand suggested)
- 2 teaspoons ground ginger
- 2 large eggs, whisked
- 4 cups vegetable oil (peanut oil preferred for frying)
Sauce
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1/2 cup gluten-free rice vinegar (or white vinegar)
- 4 tablespoons gluten-free soy sauce (La Choy brand recommended)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 4 tablespoons cornstarch
- 4 tablespoons water
Instructions
- Prepare the Coating Mix: In a large plastic storage bag, combine the gluten-free all-purpose flour, cornstarch, and 2 teaspoons ground ginger to create your coating mixture. This shake-and-bake method makes it easy to coat the chicken evenly.
- Cut Chicken Pieces: Slice the chicken breasts into approximately 1-inch pieces by halving each breast twice. Aim for consistent sizing to ensure even cooking.
- Coat Chicken with Egg: Whisk the two eggs in a medium bowl. Add the chicken pieces and stir thoroughly to ensure all pieces are fully coated with egg.
- Coat Chicken with Flour Mixture: Place the egg-coated chicken pieces into the plastic bag with the flour mixture. Seal the bag and shake it, turning repeatedly until each piece is completely coated. Refrigerate the coated chicken while heating the oil.
- Heat Oil for Frying: Pour vegetable oil into a large skillet or wok and heat over medium-high until it reaches 350°F, ideal for frying.
- Fry Chicken Pieces: Carefully add the coated chicken pieces to the hot oil, frying for 3-4 minutes until they turn a light golden brown. Fry in batches if needed to avoid overcrowding. The chicken will finish cooking slightly after frying.
- Drain Fried Chicken: Use a slotted spoon to transfer fried chicken onto a paper towel-lined baking sheet or plate to drain excess oil.
- Dispose or Save Oil: Carefully pour the hot oil from the skillet into a heatproof bowl to cool for disposal or future use. Wipe out the skillet with paper towels.
- Prepare Skillet for Sauce: Spray the skillet with a nonstick gluten-free cooking spray or add a small amount of oil. Set heat to medium.
- Combine Sugar and Spices: Add granulated sugar, brown sugar, garlic powder, and 1/2 teaspoon ground ginger to the skillet. Stir to combine well.
- Add Liquids and Dissolve Sugars: Pour in orange juice, stirring occasionally until the sugars have fully dissolved.
- Add Vinegar and Soy Sauce: Stir in the gluten-free rice vinegar and gluten-free soy sauce, combining all the ingredients well.
- Make and Add Slurry: In a small bowl, whisk together 4 tablespoons cornstarch and 4 tablespoons water to form a slurry. Add this to the skillet and stir continuously until the sauce thickens to a maple syrup consistency.
- Toss Chicken in Sauce: Return the fried chicken pieces to the skillet and stir gently to coat each piece uniformly with the orange sauce.
- Serve and Store: Serve the orange chicken hot. Store any leftovers in an airtight container in the refrigerator, reheating in the microwave as needed.
Notes
- Ensure oil temperature stays around 350°F during frying for optimal crispiness and to prevent greasy chicken.
- Do not overcrowd the skillet when frying; cook in batches for even frying and browning.
- You can substitute gluten-free rice vinegar with white vinegar if unavailable but opt for gluten-free verified brands.
- Leftover chicken can be reheated in the microwave, but re-coating with sauce before serving keeps it moist.
- Peanut oil is preferred for frying due to its high smoke point and neutral flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
