Gluten-Free Orange Chicken

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Gluten Free Orange Chicken is crunchy, sticky, bright, and just the right amount of extra. It gives you that takeout vibe without the mystery additives and without waking up your gluten intolerance.

Want to mix things up later? Try this Hawaiian chicken salad for a tropical twist that plays nice with gluten free living. Trust me, your cravings will stay entertained.

Why This Recipe is Awesome

This recipe nails the trifecta: crispy chicken, glossy orange sauce, and zero gluten drama. It tastes indulgent but is actually pretty straightforward. It is idiot proof. Even if you lock yourself out of the house mid-recipe, the dish will forgive you.

You do not need a long list of weird pantry items. You will impress guests, kids, or yourself with minimal effort. Want a lighter vibe? This sauce plays well with salads or bowls, like the healthy orange chicken poke bowl if you are feeling virtuous. IMO this one hits the sweet spot between comfort and classy.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3/4 cup gluten-free flour blend or almond flour or rice flour if you prefer
• 2 large eggs, beaten
• Vegetable oil for frying about 2 cups with a high smoke point
• 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

Yes, that is it. Keep it simple. Fresh orange juice and zest make all the difference so don’t be lazy about them. FYI fresh is worth the tiny bit of extra effort.

Step-by-Step Instructions

1. Cut boneless chicken breasts into bite-sized pieces and pat them dry with paper towels to ensure the coating sticks perfectly during frying. Dry chicken gives crispier results so don’t skip the towel step.

2. 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. Do this like you mean it.

3. Heat vegetable oil in a deep skillet over medium-high heat to about 350 to 375°F. Fry the chicken pieces in batches until golden brown and crispy about 4 to 5 minutes per batch. Avoid overcrowding the pan for even cooking and optimal crunch.

4. Drain the fried chicken on a wire rack or paper towels briefly to lose excess grease. Keep the oven on warm if you have multiple batches so everything stays hot and crisp.

5. In a small saucepan combine freshly squeezed orange juice orange zest gluten-free soy sauce honey minced garlic and ginger. Warm over medium heat and let the flavors get chatty.

6. 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. Taste and tweak with more soy sauce or honey if you want sweeter or saltier.

7. Pour the sauce over the fried chicken tossing gently to coat every piece evenly. Serve immediately to maintain the best crunch and flavor. If you wait you will lose crispiness so eat like you mean it.

Common Mistakes to Avoid

• Not drying the chicken first. Wet chicken equals sad soggy coating. Pat it dry people.
• Crowding the pan. If you toss too much in at once you steam instead of fry. Avoid that rookie move.
• Skimping on zest. Juice gives sweetness but zest gives brightness. No zest no party.
• Rushing the sauce. If you dump the slurry too fast you will get lumps. Stir and drizzle like a calm person.
• Letting the chicken sit in sauce for ages before serving. Keep that crunch alive by tossing and serving immediately.

Alternatives & Substitutions

• No gluten-free flour blend on hand? Use almond flour for a nuttier bite or rice flour for a lighter crunch. Each gives slightly different texture so pick your mood.
• Honey substitute? Maple syrup works fine and gives a deeper flavor. I use maple when I want a molasses hint.
• Want less frying? Use an air fryer for crisp results with less oil. Try this air fryer chicken breasts and vegetables guide for ideas and timing tweaks.
• Corniest technique not your jam? Tapioca starch gives a glossy finish too and is great if you avoid corn.
• Need low sodium? Use reduced sodium gluten-free soy sauce and maybe add a pinch of sweetener to balance.

FAQ (Frequently Asked Questions)

Q. Can I use chicken thighs instead of breasts?
A. Sure thing. Thighs stay juicier and tolerate frying like champs. Just cut them into similar sized pieces.

Q. Can I bake instead of fry?
A. You can, but baking gives a different crunch. If you oven bake at high heat and spray lightly with oil you can get a decent result.

Q. Is cornstarch the only thickener?
A. Nope. Tapioca starch works great. Arrowroot can also thicken but it can get a bit runny if reheated too many times.

Q. Can I make the sauce ahead of time?
A. Yes but reheat gently and add a brief thickening touch if it thins out. Toss chicken in sauce right before serving for max crunch.

Q. How do I store leftovers?
A. Keep chicken and sauce separate in the fridge up to three days. Reheat sauce then quickly toss in pan or oven to crisp the chicken again.

Q. Any vegetarian swap?
A. Tofu or cauliflower work. Press tofu well and coat it like the chicken. Cauliflower turns into a crowd pleasing snack if you love veg swaps.

Q. Can kids handle the ginger and garlic?
A. Totally. The sauce leans sweet so kids usually approve. Tone down the ginger if you have a super picky munchkin.

Final Thoughts

You just made gluten free orange chicken that is crunchy sticky and full of personality. This recipe is a winner for weeknight dinners fancy Saturdays and anytime you want to level up a rice bowl. Serve with steamed rice or quick sautéed veggies and you got yourself a meal that tastes expensive but is not.

Go on now and impress someone or just treat yourself. You earned it and you deserve every sticky orange bite.

Conclusion

If you want to compare notes or try another copycat version online check out this helpful write up on Copycat Panda Express Gluten Free Orange Chicken – Flippin Delicious.

Gluten Free Orange Chicken

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A crispy, sticky, and flavorful orange chicken recipe that’s gluten-free and easy to make at home.

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Ingredients

Scale 1x2x3x

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3/4 cup gluten-free flour blend or almond flour or rice flour
• 2 large eggs, beaten
• Vegetable oil for frying (approximately 2 cups)
• 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
• 2 tablespoons water for cornstarch slurry

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Instructions

1. Cut boneless chicken breasts into bite-sized pieces and pat them dry with paper towels.
2. In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then coat with the gluten-free flour.
3. Heat vegetable oil in a deep skillet over medium-high heat (350-375°F). Fry chicken pieces in batches until golden brown and crispy (4-5 minutes per batch).
4. Drain the fried chicken on a wire rack or paper towels to lose excess grease.
5. In a small saucepan, combine orange juice, orange zest, soy sauce, honey, garlic, and ginger. Warm over medium heat.
6. Mix cornstarch with water to create a slurry and gradually add it to the sauce, stirring until thickened.
7. Pour the sauce over the fried chicken and toss gently to coat. Serve immediately.

Notes

To maintain crunchiness, serve chicken immediately after coating with sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 10g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 2g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg

Keywords: gluten free, orange chicken, easy dinner, crispy chicken, Asian cuisine