Print

Delicious Gluten Free Orange Chicken Recipe – Easy & Zesty

Print Recipe

This Gluten Free Orange Chicken is a healthier take on a classic takeout dish, featuring crispy chicken coated in a vibrant orange sauce. It’s easy to make and bursting with flavor, perfect for any weeknight dinner.

Ingredients

Scale
  • Boneless, skinless chicken breasts or thighs, cut into bite-sized 1-inch pieces
  • Salt
  • Pepper
  • 1/2 cup cornstarch or tapioca starch
  • Freshly squeezed orange juice
  • Orange zest
  • Gluten-free soy sauce (Tamari)
  • Granulated sugar or honey or maple syrup (to taste)
  • Rice vinegar
  • Freshly minced ginger
  • Freshly minced garlic
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
  • Neutral-flavored oil (vegetable oil, canola oil, or peanut oil for frying)
  • Sliced green onions (for garnish)
  • Toasted sesame seeds (for garnish)

Instructions

  1. Prepare the Chicken: Start by patting your chicken pieces completely dry with paper towels. In a medium bowl, toss the chicken with a pinch of salt and pepper. Add about 1/2 cup of cornstarch (or tapioca starch) and toss until each piece of chicken is evenly coated.
  2. Prepare the Orange Sauce: In a separate medium saucepan, combine the fresh orange juice, orange zest, gluten-free tamari, sugar (or your chosen sweetener), rice vinegar, minced ginger, and minced garlic. Whisk everything together until the sugar dissolves. Bring the mixture to a gentle simmer over medium heat.
  3. Thicken the Sauce: While the sauce simmers, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl to create a slurry. Once the sauce is simmering, slowly pour the cornstarch slurry into the sauce while whisking constantly. Continue to whisk until the sauce thickens to your desired consistency. Remove the sauce from the heat and set aside.
  4. Fry the Chicken: Heat about 1 inch of neutral oil in a large skillet or Dutch oven over medium-high heat to approximately 350-375°F (175-190°C).
  5. Cook in Batches: Carefully add the coated chicken pieces to the hot oil in a single layer, ensuring not to overcrowd the pan. Fry for 4-6 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
  6. Drain Excess Oil: Once cooked, use a slotted spoon to transfer the fried chicken to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken until all pieces are fried.
  7. Combine Chicken and Sauce: In a large bowl, add the fried chicken. Pour the prepared orange sauce over the chicken and gently toss until every piece is evenly coated.
  8. Serve Immediately: Garnish with sliced green onions and toasted sesame seeds. Serve over fluffy white rice or brown rice, with a side of steamed broccoli or snow peas.

Nutrition

Keywords: For maximum crispiness, consider double-frying the chicken. Adjust the sauce sweetness and tanginess to your preference by adding more sugar or vinegar as needed.

Find it online: https://crumella.com/delicious-gluten-free-orange-chicken-recipe-easy-zesty/