Your favorite Chinese takeaway dish made easily gluten free right at home! Crunchy, tangy, and sweet, all the flavors you want from Orange Chicken with none of the gluten.

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Confession time.

I've never had Orange chicken from a restaurant before (food chain or otherwise). So when I tell you this is the BEST orange chicken, know that it comes not only from me but everyone else I've ever made it for (and they've had Orange chicken elsewhere). I get requests to make this for get-togethers and birthdays. It always gets compliments every time and I have NEVER had leftovers (kinda sad about it actually).

Like all fried and sauced things, this gluten free orange chicken has a bit of a crunch to it before it goes chewy and the sauce, man this sauce is sweet, tangy, and salty. It's funny how the orange zest alone gives it the color and flavor. Adding the chili flakes gives it a heat that will warm your taste buds, but if you're not into heat (like I usually am) then omitting them is not a problem.

If you like your orange chicken a little extra saucy, just double the sauce ingredients to make extra, I've done this on multiple occasions for my sauce-loving friends.

I find it pairs well with white rice and lightly steamed broccoli, but feel free to use brown rice and experiment with your vegetables.

And don't let the steps to make this gluten free orange chicken intimidate you. It is easy to make, you just have a few extra steps. I've fallen into a rhythm when I make it now, and it is a breeze.

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Gluten Free Orange Chicken

An overhead view of orange chicken over a rice bowl

Print Recipe

Simple and Delicious Crispy Orange Chicken made gluten free

Author: A Stray Kitchen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 3 1x

Ingredients

Scale

For the chicken

1 Large Chicken breast (Cubed)
1 Egg (Beaten)
1 tsp Salt
1 tsp Pepper
2 ½ cups Oil (Coconut, peanut, or vegetable)
½ cup Corn starch
¼ cup White rice flour

The sauce base

1 ½ TBS Gluten free Soy Sauce
1 ½ TBS Water
5 TBS Sugar
5 TBS White Vinegar
The zest from 1 Orange

The rest of the sauce

1 TBS Gnger root (Grated finely)
1 tsp Garlic (Pressed or minced finely)
1 TBS Apple juice
1 tsp Toasted sesame oil
3 Green Onions (Chopped)
1 pinch Chili flakes ((Optional) )
1 tsp Corn starch
¼ cup Water

Instructions

Bread the chicken

In a medium size bowl, mix together the egg, salt, pepper, and 1 TB of oil. Add the cubed chicken and coat it with the egg mixture.
In a plastic bag mix together the cornstarch and rice flour. Once mixed add a few pieces of egg washed chicken, seal the bag and shake, coating the chicken in the flour.
Remove the coated chicken, shaking off the excess flour and set aside. Repeat with remaining chicken till all of it is coated in flour.

Sauce base

In a small bowl combine the soy sauce, water, sugar, white vinegar, and orange zest. Mix well and set aside.

Fry the chicken

Place the cups of oil into your wok and heat over med-high heat. You'll know your oil is hot enough when the surface of the oil looks lightly rippled and it sputters if you add a drop of water to it.
When the oil is hot add a few pieces of breaded chicken (don't over crowd the wok). When the chicken is done the bubbles will lessen, the chicken will be golden, and it will usually float in the oil. Remove the chicken with a mesh ladle or slotted metal spoon, and let drain on a plate lined with a paper towel.
Repeat until all the breaded chicken is cooked.

Bringing it all together

Have a bowl, can, or pot to pour the fry oil into. Scrape the sides of the wok down when pouring the oil out. Take a paper towel and wipe out the wok, removing any left over crumbs and excess oil (one the oil is cool you can throw it away or put it away to be reused for later).
Now that your wok is clean place it back on med-high heat, let it get hot again and add the 1 TBS toasted sesame seed oil. ginger and garlic. After 10 seconds add the green onions and chili flakes (if using). Cook this for 20-30 seconds then add in the apple juice and the base sauce. Bring this to a boil.
In a small bowl mix together the 1 TBS cornstarch and ¼ cup water until smooth
Add the breaded chicken to the wok and top with the cornstarch mixture. Toss together and let it cook down and start to thicken.
Remove from heat and serve over rice.