Description
Gluten-Free Orange Chicken is a crispy, tangy, and sweet dish made with tender chicken bites coated in a gluten-free batter and tossed in a vibrant orange sauce. Perfect for those avoiding gluten, this easy-to-make recipe combines bright citrus flavors with aromatic garlic and ginger for a deliciously satisfying meal ready in under 30 minutes.
Ingredients
Units
Scale
Chicken and Coating
- 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)
- 2 large eggs, beaten
- Vegetable oil for frying (about 2 cups, with a high smoke point)
Orange Sauce
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch or tapioca starch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Prepare the Chicken: Cut boneless chicken breasts into bite-sized pieces and pat them dry with paper towels to ensure the coating sticks perfectly during frying.
- Coat the Chicken: In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then thoroughly coat with the gluten-free flour to achieve that signature crispy texture.
- Fry the Chicken: Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Avoid overcrowding the pan for even cooking and optimal crunch.
- Make the Orange Sauce: In a small saucepan, combine freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and ginger. Warm over medium heat. Mix cornstarch with water to create a slurry and gradually add it to the sauce while stirring until the sauce is thick, glossy, and silky.
- Toss and Serve: Pour the sauce over the fried chicken, tossing gently to coat every piece evenly. Serve immediately to maintain the best crunch and flavor.
Notes
- Always use freshly squeezed orange juice for the most vibrant flavor.
- Pat chicken pieces dry before coating to help the batter stick and promote crispiness.
- Maintain oil temperature between 350-375°F to avoid soggy or burnt chicken.
- Fry chicken in small batches to keep oil temperature consistent and ensure a crunchy crust.
- Add cornstarch slurry gradually to control sauce thickness perfectly.
- Toss chicken in sauce just before serving to keep it crispy longer.
- Optional garnishes: chopped green onions, toasted sesame seeds, or fresh cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg