Gluten-Free Orange Chicken
A bold, flavorful gluten-free take on the classic Chinese orange chicken, made with crispy pan-fried chicken coated in a sweet and tangy homemade orange sauce. Perfect for a quick 30-minute dinner that’s family-friendly and naturally gluten-free
Equipment
- Large skillet or wok
- Mixing bowls
- Plastic storage bag
- Cooking thermometer
- Tongs
- Whisk
Ingredients
Chicken
- 3 4-ounce boneless skinless chicken breasts cut into 1-inch pieces
- 4 cups vegetable oil for frying, or peanut oil
Dry Coating
- 1/2 cup gluten-free all-purpose flour such as Pillsbury GF
- 1/2 cup cornstarch or arrowroot powder
- 2 tsp ground ginger
- 2 large eggs whisked
Orange Sauce
- 4 Tbsp gluten-free soy sauce such as La Choy
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup orange juice freshly squeezed preferred
- 1/2 cup gluten-free rice vinegar or white vinegar
- 4 Tbsp cornstarch for slurry
- 4 Tbsp water for slurry
Instructions
- Combine gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag.
- Cut chicken breasts into 1-inch pieces. Whisk eggs in a medium bowl, add chicken, and coat evenly.
- Place chicken in the flour mixture bag, seal, and shake until well coated. Refrigerate while heating oil.
- Heat oil in a skillet to 350°F. Fry chicken pieces for 3–4 minutes until light golden brown, working in batches.
- Drain on a paper towel-lined plate. Carefully pour out oil and wipe skillet clean.
- To make the sauce: In the same skillet, combine sugars, garlic powder, and ginger. Stir in orange juice, soy sauce, and rice vinegar.
- Whisk cornstarch and water together in a small bowl, then stir the slurry into the sauce. Cook until thickened to a maple syrup-like consistency.
- Return fried chicken to skillet and toss until evenly coated with the sauce. Serve hot over rice.
Notes
For an air fryer version, cook coated chicken at 375°F for 12–15 minutes, flipping halfway.
Store leftovers in an airtight container for up to 3 days, or freeze up to 2 months. Serve with steamed rice and garnish with green onions or sesame seeds for extra flavor.