Easy Gluten-Free Orange Chicken
This crispy and tangy gluten-free orange chicken is a takeout-style favorite you can make at home in just 30 minutes. It's dairy-free, quick to prep, and full of bold citrus flavor without the deep fryer.
Equipment
- Skillet
- Mixing bowls
- Measuring Cups
Ingredients
Chicken and Coating
- 3 pieces Boneless skinless chicken breasts cut into bite-sized pieces
- 2 large Eggs beaten
- 0.5 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch or arrowroot or tapioca starch
- 2 teaspoons Ground ginger
- Vegetable oil for frying
Orange Sauce
- 0.5 cup Orange juice
- 0.5 cup Gluten-free rice vinegar or apple cider vinegar
- 4 tablespoons Gluten-free soy sauce or tamari or coconut aminos
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground ginger
- 4 tablespoons Cornstarch mixed with 4 tablespoons water
Instructions
- In a bowl, beat the eggs. In another bowl, mix flour, cornstarch, and ginger. Dip chicken pieces in egg, then coat with flour mixture. Set aside.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken pieces in batches until golden and cooked through, about 3 to 4 minutes per side. Set aside on paper towels.
- Wipe the skillet clean. Add a splash of oil, then the sugars, garlic powder, and ginger. Stir until sugar begins to melt. Add orange juice, vinegar, and soy sauce. Stir in cornstarch slurry and cook until thickened.
- Add cooked chicken to the sauce and stir until evenly coated. Serve hot over rice and garnish as desired.
Notes
To maintain crispness when reheating, store sauce and chicken separately. Reheat in a skillet or air fryer. Add steamed vegetables for a full meal.
Nutrition Information (per serving)
- Calories: 420
- Carbohydrates: 45 g
- Protein: 30 g
- Fat: 15 g
- Saturated Fat: 2 g
- Cholesterol: 110 mg
- Sodium: 680 mg
- Potassium: 450 mg
- Fiber: 1 g
- Sugar: 22 g
- Vitamin A: 180 IU
- Vitamin C: 14 mg
- Calcium: 30 mg
- Iron: 2 mg