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Gluten-Free Orange Chicken

A healthier, gluten-free version of the classic orange chicken, featuring a crisp coating and a sweet and tangy sauce, perfect for quick weeknight dinners or meal prep.
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Prep Time 15 minutes
Cook Time 25 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 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large eggs, beaten
  • 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
  • about 2 cups vegetable oil for frying Use oil with a high smoke point.
For the Sauce
  • 3/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons gluten-free soy sauce
  • 2 tablespoons honey or maple syrup Can reduce for lower sugar.
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch or tapioca starch For thickening.
  • 2 tablespoons water For cornstarch slurry.

Method
 

Preparation
  1. Cut boneless chicken breasts into bite-sized pieces and pat them dry with paper towels.
  2. In a bowl, beat the eggs. In another bowl, place the gluten-free flour.
  3. Dip each chicken piece into the eggs, then coat thoroughly with gluten-free flour.
Frying
  1. Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F.
  2. Fry chicken pieces in batches for about 4-5 minutes until golden brown and crispy.
Sauce Preparation
  1. In a small saucepan, combine orange juice, orange zest, soy sauce, honey, garlic, and ginger.
  2. Warm the mixture over medium heat.
  3. Mix cornstarch with water to create a slurry and add it to the sauce, stirring until thick and glossy.
Serving
  1. Pour the sauce over the fried chicken, tossing gently to coat evenly.
  2. Serve hot with your choice of sides.

Notes

For meal prep, store chicken and sauce in separate containers. Reheat in the oven or air fryer to restore crispiness.