Description
Gluten-Free Orange Chicken is a crispy, tangy, and vibrant dish combining tender boneless chicken thighs coated in a gluten-free flour blend and a zesty orange sauce. Perfect for quick, healthy weeknight dinners, this recipe delivers a restaurant-quality meal that’s free from gluten but full of bold citrus flavors, natural sweetness, and a satisfying crunch.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless chicken thighs, cut into bite-sized chunks
- ½ cup gluten-free flour blend (rice flour, tapioca starch, potato starch blend recommended)
- Salt, a pinch
- Oil for frying (canola, avocado oil, or other neutral oils)
Orange Sauce
- 1 cup freshly squeezed orange juice
- 1 tbsp orange zest (from fresh oranges)
- 3 tbsp tamari sauce (gluten-free soy sauce alternative)
- 2 tbsp rice vinegar
- 2 tbsp coconut sugar or honey
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp arrowroot powder or cornstarch (for thickening)
- 2 tbsp cold water (to dissolve arrowroot/cornstarch)
Garnishes
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Optional: fresh chopped cilantro or parsley for garnish
Instructions
- Prepare the Chicken: Cut the boneless chicken thighs into bite-sized chunks. Pat the chicken pieces dry with paper towels to ensure crispiness. Toss the pieces evenly in a mixture of gluten-free flour blend and a pinch of salt until well coated.
- Make the Orange Sauce: In a bowl, whisk together freshly squeezed orange juice, orange zest, tamari sauce, rice vinegar, coconut sugar or honey, minced garlic, and grated ginger. This mixture will form your tangy, flavorful orange sauce base.
- Cook the Chicken: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook each side for about 4-5 minutes until golden brown and crispy. Remove and drain on a paper towel-lined plate.
- Thicken the Sauce: Pour the orange sauce mixture into a clean pan and bring it to a gentle simmer. Dissolve the arrowroot powder or cornstarch in cold water, then slowly whisk this slurry into the simmering sauce. Stir continuously until the sauce thickens into a glossy glaze.
- Combine and Serve: Return the crispy chicken pieces to the pan with the thickened orange sauce. Toss thoroughly to coat each piece evenly and cook for an additional minute to heat through. Remove from heat, garnish with sliced green onions and toasted sesame seeds, and optionally sprinkle fresh chopped cilantro or parsley before serving.
Notes
- Pat dry the chicken pieces before coating to ensure a crispy exterior.
- Use fresh orange juice and zest for the most vibrant sauce flavor.
- Fry the chicken in batches to avoid overcrowding and maintain crispiness.
- Adjust sweetness of the sauce gradually by tasting before thickening.
- Serve immediately to keep the chicken crispy and sauce fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying (Alternative: Baking at 425°F for 20-25 minutes)
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg