Easy Gluten Free Orange Chicken Recipe
Craving takeout but need to keep it gluten-free? This easy homemade Gluten-Free Orange Chicken recipe is a healthier, delicious alternative to your favorite Chinese restaurant dish. Made with fresh ingredients and a zesty orange sauce, this gluten-free twist is sure to become a family favorite!
Why You’ll Love This Gluten-Free Orange Chicken
Are you searching for a tasty gluten-free orange chicken recipe that rivals your favorite takeout? Look no further! This recipe combines crispy chicken pieces coated in a tangy orange sauce, all while being completely gluten-free.
Recipe Ingredients for the Best Gluten-Free Orange Chicken
Gluten Free Chicken Ingredients:
Boneless Skinless Chicken Breast
Oil: I like to use avocado oil, but any neutral oil will do.
Eggs
Gluten Free Flour: You can use my Gluten Free All Purpose Flour Blend, or your favorite blend of choice. If you are out of flour, you can use starch in place of it.
Gluten Free Orange Sauce Ingredients:
Orange Juice
Orange Zest
Gluten Free Tamari: Or gluten free soy sauce, or coconut aminos
Garlic, Ginger, Red Pepper
Brown Sugar: You could use coconut sugar if you want to keep it clean
Vinegar
Water & Starch: Starch or your choice, tapioca is my go-to, but potato, arrowroot or cornstarch wll work
Step-by-Step Instructions: How to Make Gluten-Free Orange Chicken
Start by making the sauce. In a large saucepan add the brown sugar, orange juice, tamari, vinegar, sea salt, orange zest, granulated garlic, ground ginger, and red chili flakes.
Heat for about 4 minutes. In a separate bowl whisk together the water and tapioca starch. Add the water and starch mixture to the saucepan.
Bring to a boil and then reduce the heat to simmer and cook 15-20 minutes, stirring once a minute.
While the sauce is cooking, start to fry the chicken.
Add the oil to a skillet and heat on medium heat.
In 2 shallow bowls add the tapioca starch with the gluten free all purpose flour (whisk it together) to one and the beaten eggs to the other.
Dip the chicken pieces into the eggs and then the starch/flour mixture, coating all sides.
Place the chicken into the hot oil and fry about 4 minutes on each side.
Once they are done place the cooked pieces on a plate lined with paper towels, Once the sauce is done, pour it over the chicken, or even add the chicken to the pan with the sauce if it is large enough and toss the chicken into the sauce.
Garnish with the green onions.
Tips for Making the Perfect Gluten-Free Orange Chicken
Allow the chicken to get nice and crispy on the outside. No one likes soggy orange chicken, so if you need to increase to cook time, that’s ok!
Replenish your oil and allow it to reheat as needed.
Frequently Asked Questions About Gluten-Free Orange Chicken
What Makes This Orange Chicken Gluten-Free?
Using a gluten free flour blend for the breading is the main ingredient that makes this a gluten free orange chicken recipe.
Substitutions and Variations for Gluten-Free Orange Chicken
Any starch you have on hand will work and can be used in place of your all purpose flour if needed.
You can use Tamari, Coconut Aminos, or Gluten Free Soy Sauce.
Any neutral oil of your choice can be used for frying.
If you are egg free, I am not sure how this recipe will turn out without eggs. I’m sure you can coat the chicken without it, or use an egg replacer, but it might lack some “crunch”.
How to Store and Reheat Gluten-Free Orange Chicken
Store in the fridge for up to 3 days and reheat in the air fryer at 400 degrees for about 8-10 minutes, or until it’s crunchy again. You can also heat in the oven, but the air fryer is the best.
Pairing Suggestions for Gluten-Free Orange Chicken
Serve this on top of rice, or cauliflower rice with green beans or broccoli.
There you have it—an easy, delicious gluten-free orange chicken recipe that’s sure to satisfy your cravings. Serve it with steamed rice or your favorite vegetables for a complete meal that’s both comforting and allergy-friendly. Don’t forget to share this recipe with friends who love gluten-free cooking!
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Ingredients
- ¾ cup light brown sugar
- 1 cup orange juice
- ⅓ cup gluten-free tamari or coconut aminos
- ¼ cup white wine vinegar
- ½ tsp sea salt
- Zest of 1 orange
- ½ tsp granulated garlic
- ½ tsp ground ginger
- ½ tsp red pepper flakes
- 2 tbsp water
- 1 tsp tapioca starch
- 3 large eggs
- ½ cup tapioca starch
- 1/2 cup Gluten Free All Purpose Flour
- 1½ lbs boneless skinless chicken breast, cut into bite-size pieces
- 1 cup avocado oil coconut oil, for frying
- 2 green onions for garnish
Instructions
- Start by making the sauce. In a large saucepan add the brown sugar, orange juice, tamari, vinegar, sea salt, orange zest, granulated garlic, ground ginger, and red chili flakes. Heat for about 4 minutes.
- In a separate bowl whisk together the water and tapioca starch. Add the water and starch mixture to the saucepan. Bring to a boil and then reduce the heat to simmer and cook 15-20 minutes, stirring once a minute.
- While the sauce is cooking, fry the chicken.
- Add the oil to a skillet and heat on medium heat. In 2 shallow bowls add the tapioca starch with the gluten free all purpose flour (whisk it together) to one and the beaten eggs to the other.
- Dip the chicken pieces into the eggs and then the starch/flour mixture, coating all sides.
- Place the chicken into the hot oil and fry about 4 minutes on each side. Once they are done place the cooked pieces on a plate lined with paper towels.
- Once the sauce is done, pour it over the chicken, or even add the chicken to the pan with the sauce if it is large enough and toss the chicken into the sauce.
- Garnish with the green onions.
Notes
Nutrition
