Gluten-Free Orange Chicken
Let Me Tell You About My Orange Chicken Adventure
Alright, so the first time I tried making gluten-free orange chicken at home, it was more orange mess than orange chicken — but honestly, that mismatch just made me love it more. Cooking this dish sort of feels like one of those Saturday afternoons when you’ve got a little too much energy and not quite enough patience. My nephew still teases me about the one batch that somehow turned out both burnt and soggy (a real mystery, honestly). But now? I’ve figured out a version that gets gobbled up before I’ve even finished cleaning the counter. Oh, and if you’re worried this recipe is too fussy — I promise, it uses stuff you probably already have, unless your cupboard is as empty as my wallet after grocery day! Seriously, if you can handle a bit of frying and don’t mind sticky fingers, you’re golden.
Why I Keep Coming Back to This Recipe
I make this when the takeout craving hits but my wallet waves the white flag. My family goes absolutely bonkers for this (even my uncle who, no joke, picks onions off pizza). It’s one of those sweet-tangy, picky-eater-pleaser kind of recipes — and it reheats decently well (though, if I’m honest, it tastes even better straight out of the pan). The sauce is sweet but not cloying, with just enough orange kick that you don’t feel like you’re eating dessert for dinner… unless you want to, in which case, who am I to judge? Not saying I ever made this at 10 a.m. on a Sunday after a long week, but if I did, nobody complained. Oh, and after trying about seven different ways to keep the breading crunchy (some things are best left unremembered), I finally found the trick. You’ll see.
What You Need (Plus Substitutions, Because Real Life)
- Chicken breast: About 500 grams (a little over a pound). Thighs work if you prefer dark meat or, you know, it’s on sale.
- Eggs: 2. Or 3 small ones; no point fussing here.
- Cornstarch: 3/4 cup — or potato starch if you’re feeling fancy. I once used arrowroot — didn’t notice much difference.
- Gluten-free all-purpose flour: 1/2 cup. My grandma always insisted on Bob’s Red Mill, but honestly, the store brand is just fine.
- Salt & pepper: A good pinch of each.
- Cooking oil: For frying (vegetable oil, canola — whatever moves you. Olive oil is okay, but don’t tell my Italian friend I said that).
- Fresh orange juice: 1/2 cup, and some zest if you’re feeling ambitious (I actually like to sneak a bit of zest in, but that’s just me).
- Brown sugar: 1/3 cup. Honey works too, but it’s a slightly different vibe… a bit floral, I guess?
- Gluten-free soy sauce: 3 tablespoons. Tamari or coconut aminos also work well.
- Rice vinegar: 2 tablespoons. Apple cider vinegar is… all right in a pinch.
- Garlic: 2 cloves. I sometimes throw in three when I need to ward off vampires (or my neighbor).
- Ginger: 1 teaspoon grated, or powdered if you really must.
- Red chili flakes: Optional, a sprinkle for those who like a kick.
How I (Usually) Put This Together
- Cut the chicken into bite-sized pieces. Not pea-sized but you know — small enough to pop in your mouth without unhinging your jaw.
- Set up two bowls: one with beaten eggs and a splash of water, the other with your mix of cornstarch, gluten-free flour, salt, and pepper. Dunk the chicken first in egg, then flour mixture — let excess shake off. (This step can get messy, so if you need an excuse to wear that apron, here it is.)
- Heat oil in a big ol’ skillet. Medium-high, I’d say; enough to sizzle but not to smoke up the whole house. Fry chicken in batches — don’t cram them in — turning until golden and crispy on all sides. Usually about 5-6 minutes. Set aside on a paper towel or, if you’re like me and forget, straight on a plate. It’s fine.
- Meanwhile, in a small saucepan (or honestly, sometimes right in the pan you just used), combine orange juice, brown sugar, soy sauce, vinegar, garlic, ginger, and zest. Simmer until it thickens up — around 3-5 minutes. Give it a whisk so nothing sticks. This is where I always sneak a taste, then promise myself I’ll stop, but don’t.
- Toss the fried chicken with sauce in a big bowl, or pour sauce right over in the pan (just takes one hand, the other is probably busy fending off hungry kitchen lurkers). Give it a good stir so every piece gets coated in the glossy orange goodness. Add chili flakes if you’re feeling wild.
- Let it sit a minute if you can stand it — flavors meld, and you avoid burning your tongue. I never wait long enough.
Notes From My Experiments (Aka: What I Would Tell My Past Self)
- If the breading comes off, don’t stress. Toss the stray bits right into the sauce — they soak it up and taste fantastic anyway.
- I used to skip the orange zest, but actually, I find it’s worth the tiny bit of extra effort.
- Keep the heat medium for frying — I once tried cranking it up to save time and ended up with, well, blackened chicken (not in the good Cajun way).
- If your sauce gets weirdly thin, just simmer a minute longer. Or if you’re in a real pinch, a dash more cornstarch (mixed with water) does the trick.
“It’s Not Always the Same” Variations I’ve Tried
- Shrimp instead of chicken? Surprisingly great, cooks even faster. Just don’t overcook or they get rubbery.
- Lemon juice instead of orange — not my favorite, bit too tart, but maybe you’ll like it.
- Sometimes I add broccoli or snap peas, makes it all look more, I don’t know, virtuous? And it’s tasty too.
- I once tried using maple syrup instead of sugar — wouldn’t recommend, unless you want breakfast vibes.
About That Equipment (Or Lack Thereof…)
An actual deep fryer is lovely but seriously, who has one just hanging around? I use my battered old skillet. No whisk? Fork works fine. Saucepan out of commission? Just wipe out the chicken pan after frying and use that. A slotted spoon helps, but I’ve rescued hot chicken with tongs, chopsticks, and once even a spatula in a pinch.
Keeping Leftovers (If You Ever Get That Lucky)
Store in an airtight container in the fridge up to 2 days (theoretically — though honestly, in my house it never lasts more than a day!). Reheat on the stove or, if you must, the microwave. The breading softens but the flavors deepen a bit, which I actually like. Sometimes I add a splash of orange juice to perk things back up.
How We Serve It (Old Habits Die Hard)
I almost always pile this over hot jasmine rice with a mischievous mound of steamed broccoli on the side. Occasionally, we go extra and scatter toasted sesame seeds or sliced scallions. My cousin swears it’s best with a drizzle of Sriracha — but I think he just likes everything spicy. Sometimes, for potlucks, I serve it in those little lettuce cups — makes me feel fancier than I have any business being on a Tuesday.
My Real-World Pro Tips (Learn From My Mistakes, Please)
- Don’t crowd the pan. I once tried to fry all the chicken in one go (because, impatience), and they stuck together like long-lost friends. Not worth the cleanup.
- Don’t rush the sauce. If you try to boil it like you’re in some kind of hurry, it gets gluey. Trust me — learned that the hard way.
- Cut your chicken evenly — or as close as anyone with a slightly dull knife can manage. The bigger chunks always seem to hog all the sauce.
FAQ (Because People Actually Ask!)
- Can I bake the chicken instead of frying?
- Yep, you can, though it won’t be as crispy. Spread on a greased sheet and bake at 220°C (425°F) for about 20 minutes, flipping halfway. Or air fry! But the frying just… tastes better, in my humble (stubborn) opinion.
- Is this recipe freezer-friendly?
- It is, but when you reheat, the breading softens up a bit — doesn’t bother me, but just so you know. Freeze the chicken and sauce separately if you can swing it.
- What if I can’t do eggs?
- Sometimes I use a splash of almond milk or even just water to help the flour stick. It’s not exactly the same, but works in a pinch. Or a good egg replacer, if you’ve got it handy.
- Can I make it less sweet?
- Sure thing — just cut the sugar down a bit, or swap for honey. Oh, and give the sauce a little taste before you toss in the chicken (I always do this at least twice, ha!).
- Can I use bottled orange juice?
- You can. I have when time’s tight (or when I forget fresh oranges). Fresh is zingier, though!
Oh, one last thing: if you drop a bit of orange chicken on your favorite shirt, soak it in cold water fast, or that orange sauce will haunt you. Consider it the price of deliciousness. Happy cooking, mate!
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup cornstarch
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup fresh orange juice
- 2 tablespoons gluten-free soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon orange zest
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Chopped green onions and sesame seeds, for garnish
Instructions
-
1In a medium bowl, whisk together the gluten-free flour, cornstarch, salt, and pepper. In a separate bowl, beat the eggs.
-
2Dip the chicken pieces into the beaten eggs, then dredge in the flour mixture until evenly coated.
-
3Heat vegetable oil in a large skillet over medium-high heat. Add the coated chicken and cook for 4-5 minutes per side, until golden and cooked through. Remove and set aside on a plate lined with paper towels.
-
4In a saucepan, combine orange juice, honey, gluten-free soy sauce, rice vinegar, orange zest, garlic, and ginger. Bring to a simmer over medium heat.
-
5Stir in the cornstarch slurry and cook, stirring frequently, until the sauce thickens, about 2 minutes.
-
6Toss the cooked chicken in the orange sauce until well coated. Garnish with chopped green onions and sesame seeds before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
