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
Scale
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
