Description
This Gluten-Free Orange Chicken is sweet, crispy, sticky, and better than takeout—made easily at home with no hidden wheat.
Ingredients
Scale
- 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
- 1 cup rice flour or cornstarch (certified gluten-free)
- 2 eggs, beaten
- Salt and pepper, to taste
- 1/2 cup fresh orange juice
- 1/4 cup gluten-free soy sauce or tamari
- 3 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp cornstarch mixed with 2 tbsp water (for sauce thickening)
- Neutral oil for frying (avocado or canola)
- Optional garnish: green onions, sesame seeds
Instructions
- Pat chicken pieces dry and season with salt and pepper.
- Dip each piece in beaten egg, then coat well with rice flour or cornstarch.
- Heat oil in a deep pan over medium-high heat until hot enough to sizzle.
- Fry chicken in small batches until golden brown and crispy. Drain on paper towels.
- In a separate pan, whisk together orange juice, gluten-free soy sauce, honey, garlic, and ginger. Bring to a simmer.
- Add cornstarch slurry and stir until sauce thickens to a sticky consistency.
- Toss crispy chicken in the warm sauce until fully coated.
- Garnish with green onions or sesame seeds. Serve hot with rice or veggies.
Notes
Always use certified gluten-free flour and soy sauce to avoid hidden wheat. Store leftovers in an airtight container for up to 3 days and reheat in an oven or air fryer to keep the coating crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg