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Delicious gluten-free orange chicken served with fresh vegetables

Gluten-Free Orange Chicken

A delightful fusion of crispy chicken and a vibrant orange sauce that is easy to make and satisfies both kids and adults alike.
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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, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
  • 2 large eggs, beaten
  • 2 cups vegetable oil for frying (with a high smoke point)
  • 3/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons gluten-free soy sauce
  • 2 tablespoons honey or maple syrup
  • 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, place the gluten-free flour.
  3. Dip each chicken piece into the eggs, then coat with the gluten-free flour.
Cooking
  1. Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F.
  2. Fry the chicken pieces in batches until golden brown, about 4-5 minutes.
  3. In a small 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; add it to the sauce while stirring until thickened.
  5. Pour the sauce over the fried chicken and toss to coat evenly.
  6. Serve immediately, optionally over rice or quinoa.

Notes

Refrigerate any leftovers in an airtight container for up to 3 days. For reheating, toss it in a skillet to crisp back up.