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Gluten-free orange chicken served on a plate with vibrant sauce and vegetables

Gluten-Free Orange Chicken

This Gluten-Free Orange Chicken brings the warmth of fall to your dinner table with caramelized orange notes and a crunchy coating that stays gluten-free without sacrificing texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine American, Chinese
Servings 4 servings
Calories 460 kcal

Ingredients
  

For the chicken and coating

  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 cup gluten-free all-purpose flour
  • 0.5 cup cornstarch
  • 1 teaspoon baking powder (gluten-free)
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 2 large eggs, beaten
  • 0.5 cup neutral oil for frying or use an air fryer for less oil

For the orange sauce

  • 0.75 cup fresh orange juice (about 2 large oranges)
  • 1 zest of 1 orange
  • 0.33 cup gluten-free soy sauce or tamari
  • 0.33 cup brown sugar or coconut sugar
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • red pepper flakes to taste (optional)

Garnish

  • sliced scallions
  • toasted sesame seeds
  • extra orange zest

Instructions
 

Prep the chicken and coating

  • Pat chicken pieces dry with paper towels. Season lightly with salt and pepper.
  • In a shallow bowl, whisk together gluten-free flour, cornstarch, and baking powder.
  • Dip chicken in beaten egg, then dredge in the flour mixture, pressing to adhere.

Fry or air-fry the chicken

  • Stovetop method: Heat oil in a wide skillet over medium-high heat. Fry in batches until golden and cooked through, about 4–5 minutes per side. Drain on a wire rack.
  • Air fryer: Arrange coated chicken in a single layer and cook at 400°F (200°C) for 10–12 minutes, flipping halfway, until crisp and cooked.

Make the orange sauce

  • In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, garlic, ginger, and rice vinegar. Bring to a gentle simmer.
  • Stir in the cornstarch slurry and cook until the sauce thickens to a glossy glaze, about 1–2 minutes. Adjust sweetness or salt as needed.

Combine and serve

  • Toss the cooked chicken in the sauce until well coated. Garnish with scallions, sesame seeds, and extra zest.
  • Serve over steamed rice, cauliflower rice, or alongside roasted autumn vegetables for a seasonal meal.

Notes

Dry the chicken thoroughly before coating to get the crispiest crust. Use fresh orange juice for the brightest flavor; bottled juice can be flat. Keep fried pieces on a wire rack rather than paper towels to preserve crispness. If making ahead, keep sauce and chicken separate until reheating to maintain crunch. For a lighter option, the air-fryer method gives great texture without excess oil. If you like bolder flavors, add a splash more rice vinegar or a pinch of red pepper flakes.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 5gSodium: 650mgFiber: 1gSugar: 8g
Keyword comfort food, easy weeknight dinner, gluten-free orange chicken, Gluten-Free Recipes, Orange Chicken
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