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Gluten-Free Orange Chicken

This cozy Gluten-Free Orange Chicken is a crowd-pleasing meal filled with bright citrus flavor and a sticky glaze, perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces Thighs stay juicier.
  • 1 cup gluten-free all-purpose flour (or rice flour for a lighter crust) Rice flour can be used for a lighter option.
  • 1 teaspoon baking powder Helps the coating crisp.
  • 1 teaspoon kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
  • 0.25 cup vegetable oil for frying (or avocado oil) Avocado oil is a healthier option.
  • 1 large orange, zest For extra brightness.
For the Orange Sauce
  • 0.75 cup freshly squeezed orange juice (about 2 oranges) Freshly squeezed makes a world of difference.
  • 0.25 cup gluten-free soy sauce or tamari
  • 0.33 cup brown sugar or coconut sugar Coconut sugar for a less refined sweetness.
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cool water (slurry)
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 pinch red pepper flakes (optional) For a little warmth.

Method
 

Preparation
  1. Pat the chicken pieces dry with paper towels; dryness equals crispiness. Season with a little extra salt and pepper.
  2. Set up a dredging station: one bowl with beaten eggs, another with gluten-free flour mixed with baking powder, salt, and pepper.
  3. Dip each piece of chicken in the egg, then coat thoroughly in the flour mixture. For an extra-crisp crust, double-dip: egg, flour, egg, flour.
Cooking
  1. Heat oil in a large skillet over medium-high heat until shimmering. The oil should sizzle when a small bit of flour is dropped in.
  2. Fry the chicken in batches so the pan isn’t crowded. Cook 3–4 minutes per side until golden brown and cooked through.
  3. Transfer cooked pieces to a paper towel–lined tray to drain and rest while you make the sauce.
Sauce Preparation
  1. In a clean skillet, combine orange juice, gluten-free soy sauce, brown sugar, rice vinegar, ginger, garlic, and orange zest. Bring to a gentle boil, then reduce to a simmer.
  2. Stir in the cornstarch slurry slowly. The sauce will thicken into a glossy glaze; it should cling to the back of a spoon.
  3. Toss the fried chicken in the skillet until each piece is evenly coated and shiny.
Serving
  1. Serve immediately, garnished with thinly sliced green onions, sesame seeds, and extra orange zest if desired.

Notes

For variations, consider swapping chicken for tofu, add pineapple for a tropical twist, or bake for a lighter version. Store leftovers separately for optimal freshness.