Gluten-Free Orange Chicken Recipe

Introduction

Gluten-Free Orange Chicken is a delicious and crispy dish coated in a tangy, sweet orange sauce. Perfect for those avoiding gluten yet craving a flavorful takeout favorite, this recipe is easy to follow and sure to impress your family or guests.

Ingredients

• 3 4-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups vegetable oil (peanut oil recommended) for frying
• 1/2 cup gluten-free all-purpose flour (such as Pillsbury Gluten Free Flour)
• 1/2 cup cornstarch (such as Argo)
• 2 teaspoons ground ginger
• 2 large eggs, whisked
• 4 tablespoons gluten-free soy sauce (such as La Choy)
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 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 cornstarch
• 4 tablespoons water

Instructions

1. Step 1: Combine the gluten-free flour, cornstarch, and 2 teaspoons ground ginger in a large plastic storage bag. Set aside.
2. Step 2: Cut the chicken breasts into 1-inch pieces by halving and then halving again for evenly sized pieces.
3. Step 3: Whisk the eggs in a medium bowl. Add chicken pieces and stir to coat fully.
4. Step 4: Transfer the egg-coated chicken to the bag with the flour mixture. Seal and shake until all pieces are evenly coated. Refrigerate while heating oil.
5. Step 5: Heat vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
6. Step 6: Carefully fry chicken pieces in batches for 3-4 minutes until light golden brown. Avoid overcrowding the pan.
7. Step 7: Remove chicken and drain on paper towels. Once done, carefully pour out used oil into a heatproof container for disposal or reuse. Wipe skillet clean.
8. Step 8: Return skillet to medium heat with a light coating of oil or nonstick gluten-free cooking spray.
9. Step 9: Add granulated sugar, brown sugar, garlic powder, and 1/2 teaspoon ground ginger to skillet, stirring to combine.
10. Step 10: Stir in orange juice until sugars dissolve, then add gluten-free rice vinegar and soy sauce. Mix well.
11. Step 11: Whisk cornstarch and water in a small bowl to create a slurry. Pour into skillet and stir until sauce thickens to a maple syrup consistency.
12. Step 12: Return fried chicken to skillet, tossing to coat well in the sauce. Serve immediately and enjoy!

Tips & Variations

• For extra crispiness, double coat the chicken by dipping it back into the egg after the first flour coating, then into the flour mixture again.
• Use fresh grated ginger instead of ground ginger for a brighter, more vibrant flavor.
• Swap orange juice for tangerine or mandarin juice to vary the citrus notes.
• Serve with steamed rice or gluten-free noodles for a complete meal.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

While frying gives the best crispy texture, you can bake the coated chicken at 425°F (220°C) for 15-20 minutes, flipping halfway. It won’t be as crunchy but still tasty.

Is this recipe suitable for a soy allergy?

This recipe calls for gluten-free soy sauce, which contains soy. You can substitute tamari or coconut aminos if avoiding soy, but check labels to ensure gluten-free status.

Gluten-Free Orange Chicken Recipe

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★★★★★

4.9 from 134 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 3 servings 1x
• Diet: Gluten Free

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Description

This Gluten-Free Orange Chicken recipe offers a crispy, flavorful twist on a classic favorite, perfect for those avoiding gluten. Tender chicken pieces are coated in a fragrant blend of gluten-free flour and spices, fried to golden perfection, and then tossed in a homemade tangy and sweet orange sauce. Ideal for a quick weeknight dinner or a special treat, this dish combines crunchy texture with zesty, rich flavors.

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Ingredients

Scale 1x2x3x

Chicken

• 3 4-ounce boneless, skinless chicken breasts, cut into 1-inch sized pieces
• 4 cups vegetable oil (preferably peanut oil) for frying

Dry Coating

• 1/2 cup gluten-free all-purpose flour (e.g., Pillsbury Gluten Free Flour)
• 1/2 cup cornstarch (e.g., Argo)
• 2 teaspoons ground ginger
• 2 large eggs, whisked

Orange Sauce

• 4 tablespoons gluten-free soy sauce (e.g., La Choy)
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 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 cornstarch
• 4 tablespoons water

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Instructions

1. Prepare dry coating mixture: Combine the gluten-free all-purpose flour, cornstarch, and ground ginger in a large plastic storage bag. This mix will form the crispy coating for the chicken.
2. Cut chicken pieces: Cut each chicken breast into approximately 1-inch size pieces by halving and then halving again to ensure even cooking.
3. Coat chicken in egg: Whisk the eggs in a medium bowl. Add the chicken pieces and stir to ensure they are fully coated in the egg wash.
4. Coat chicken with dry mixture: Place the egg-coated chicken pieces into the plastic bag containing the dry coating mixture. Seal the bag and shake or turn it over repeatedly until each piece is fully coated. Refrigerate while heating the oil.
5. Heat oil for frying: In a large skillet or wok, heat the vegetable oil on medium-high heat until it reaches 350°F. Use a thermometer for accuracy.
6. Fry chicken: Carefully add the coated chicken pieces in batches to avoid overcrowding. Fry for 3-4 minutes until they turn a light golden brown. Remove and drain on a paper towel-lined plate to remove excess oil.
7. Dispose or save oil: Once frying is complete, carefully pour the hot oil into a heatproof bowl to cool for disposal or reuse. Wipe out the skillet with a paper towel.
8. Prepare orange sauce base: Spray the skillet lightly with gluten-free nonstick cooking spray or add a little oil. Set heat to medium and combine granulated sugar, brown sugar, garlic powder, and ground ginger in the skillet. Stir to mix well.
9. Add liquids to sauce: Stir in the orange juice until sugars dissolve partially. Then add gluten-free rice vinegar and gluten-free soy sauce and stir thoroughly.
10. Make cornstarch slurry: In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the skillet and cook while stirring occasionally until the sauce thickens to a maple syrup-like consistency.
11. Combine chicken and sauce: Return the fried chicken pieces to the skillet with the sauce. Stir gently to coat all pieces evenly with the sticky orange sauce.
12. Serve and store: Serve immediately for best texture. Leftovers should be stored in an airtight container in the refrigerator and can be reheated in the microwave.

Notes

• Ensure the oil temperature is maintained around 350°F for optimal frying results and crispy chicken.
• Cornstarch and gluten-free flour blends vary, so pick a trusted brand to guarantee crispiness and gluten-free safety.
• Avoid overcrowding the skillet when frying to prevent steaming rather than frying the chicken.
• Adjust sugar in the sauce to taste for a sweeter or less sweet result.
• Use fresh orange juice for the best natural flavor in the sauce.
• Properly dispose of frying oil or reserve it for other frying purposes to reduce waste.
• Gluten-free soy sauce is key to keeping this recipe gluten-free; verify the brand to ensure compliance.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian-American

Keywords: Gluten-Free Orange Chicken, Crispy Orange Chicken, Gluten-Free Chicken Recipe, Asian-inspired Chicken, Fried Chicken with Orange Sauce