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Gluten-Free Orange Chicken

A healthy and delicious version of takeout orange chicken, featuring crispy chicken bites coated in a sweet and tangy orange sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Gluten-Free
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Make sure to dry them with paper towels.
  • 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
  • 2 large eggs, beaten
  • 2 cup 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 adjust for sweetness.
  • 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 the boneless chicken breasts into bite-sized pieces and pat them dry with paper towels.
  2. In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then coat thoroughly with gluten-free flour.
Cooking
  1. Heat vegetable oil in a deep skillet over medium-high heat to about 350-375°F.
  2. Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch.
  3. In a saucepan, combine orange juice, orange zest, soy sauce, honey, garlic, and ginger. Warm over medium heat.
  4. Mix cornstarch with water to create a slurry; gradually add it to the sauce while stirring until the sauce is thick and glossy.
  5. Pour the sauce over the fried chicken, tossing gently to coat every piece evenly. Serve immediately.

Notes

Best served hot to maintain the crispy texture. For storage, place leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.