Go Back

Gluten-Free Orange Chicken

This gluten-free orange chicken is bright, sticky, and crisp, featuring a fresh citrus punch and a satisfyingly crunchy exterior. A comforting dish perfect for weeknights.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Asian, Comfort Food
Servings 4 servings
Calories 360 kcal

Ingredients
  

For the Chicken

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes) Use the gluten-free flour blend for closest texture to regular flour; almond flour has a nuttier flavor.
  • 2 large eggs, beaten
  • 2 cups vegetable oil for frying Use oil with a high smoke point.

For the Sauce

  • 3/4 cup freshly squeezed orange juice Thawed frozen concentrate can be used in a pinch.
  • 1 tablespoon orange zest Zest before juicing for easier handling.
  • 3 tablespoons gluten-free soy sauce Ensure it is labeled gluten-free.
  • 2 tablespoons honey or maple syrup Maple syrup is vegan-friendly.
  • 2 cloves garlic, minced Adjust quantity to taste.
  • 1 tablespoon fresh ginger, minced More can be added for a stronger flavor.
  • 1 tablespoon cornstarch or tapioca starch Tapioca gives a clearer finish.
  • 2 tablespoons water (for cornstarch slurry)

To Serve

  • Steamed rice or cauliflower rice Optional, not included in calorie estimates.

Instructions
 

Preparation

  • Pat chicken pieces dry with paper towels.
  • Season lightly with a pinch of salt.

Coating

  • Dip each chicken piece in beaten eggs, let excess drip off, then press into the flour to coat.
  • Shake off extra flour and place on a clean plate.

Frying

  • Heat about 1/2 to 1 inch of vegetable oil in a skillet over medium-high heat.
  • Fry the chicken in batches until golden and crispy, about 3–5 minutes per side.
  • Transfer cooked chicken to a paper towel-lined plate to drain.

Making the Sauce

  • In a saucepan, combine orange juice, orange zest, soy sauce, honey, garlic, and ginger. Warm gently over medium-low heat until honey dissolves.

Thickening the Sauce

  • Mix cornstarch with 2 tablespoons water to form a slurry, then whisk into the sauce and cook until thickened.

Tossing and Serving

  • Add the fried chicken to the sauce and toss to coat. Serve immediately.

Notes

For extra shine, finish the sauce with a small pat of butter off the heat. Store cooked chicken and sauce together in an airtight container for 3-4 days.
Keyword comfort food, Crispy Chicken, Gluten-Free, Orange Chicken, quick dinner