Gluten Free Orange Chicken

Why You’ll Love This Recipe

This recipe gives you all the flavors of your favorite takeout dish in a gluten-free version. The chicken is perfectly crispy, the sauce is rich with citrusy brightness, and you can make it in under an hour. Plus, it’s healthier than restaurant versions since you control the ingredients and can bake, pan-fry, or air fry the chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Cornstarch (or arrowroot starch for paleo-friendly)
• Eggs
• Gluten-free soy sauce or tamari
• Orange juice (freshly squeezed preferred)
• Orange zest
• Garlic (minced)
• Ginger (grated)
• Rice vinegar
• Honey or maple syrup
• Red pepper flakes (optional, for spice)
• Olive oil or avocado oil (for cooking)
• Green onions and sesame seeds (for garnish)

Directions

1. Cut chicken into bite-sized pieces.
2. Set up a breading station: whisk eggs in one bowl and add cornstarch to another. Dip chicken into egg, then coat with cornstarch.
3. Heat oil in a skillet over medium-high heat. Cook chicken in batches until golden and cooked through. Remove and set aside.
4. In a saucepan, whisk together orange juice, orange zest, garlic, ginger, soy sauce, rice vinegar, honey, and red pepper flakes. Simmer until slightly thickened.
5. Toss cooked chicken in the sauce until well coated.
6. Garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Make it paleo by using arrowroot starch and coconut aminos.
• Add steamed broccoli, bell peppers, or snap peas for extra veggies.
• Use chicken thighs for juicier pieces.
• Make it spicy with extra chili flakes or sriracha.
• Air fry the chicken for a lighter option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the microwave for a quick option. To maintain crispiness, reheat chicken in the oven or air fryer before adding sauce.

FAQs

Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free.

What’s the best chicken to use?

Boneless chicken thighs stay juicier, but chicken breasts work great too.

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for 20–25 minutes until crispy.

Is orange chicken usually gluten-free?

No, restaurant versions often use soy sauce with gluten and flour coatings.

Can I use bottled orange juice?

Yes, but fresh orange juice gives a brighter flavor.

How do I thicken the sauce?

Simmer until it reduces, or add a slurry of cornstarch and water.

Can I freeze orange chicken?

It’s best enjoyed fresh, but you can freeze cooked chicken without sauce and add sauce later.

Can I use an air fryer?

Yes, cook chicken at 400°F (200°C) for 12–15 minutes, flipping halfway.

What can I serve with gluten free orange chicken?

Rice, cauliflower rice, or stir-fried vegetables are great options.

How do I make it less sweet?

Use less honey or substitute with a sugar-free sweetener.

Conclusion

Gluten free orange chicken is a flavorful, homemade takeout-style dish that’s crispy, tangy, and satisfying. With its zesty sauce and golden chicken bites, it’s a recipe the whole family will love. Whether served with rice or veggies, this meal is a comforting yet wholesome way to enjoy a classic favorite at home.

Gluten Free Orange Chicken

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Gluten free orange chicken is a sweet, tangy, and crispy takeout-style dish made at home using fresh orange juice and gluten-free ingredients. It’s a healthier, allergy-friendly version of the classic Chinese favorite.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Gluten Free

Ingredients

1. 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2. 2 eggs, beaten
3. 1/2 cup cornstarch (or arrowroot starch for paleo-friendly)
4. 2 tablespoons olive oil or avocado oil
5. 1/2 cup fresh orange juice
6. 1 tablespoon orange zest
7. 2 tablespoons gluten-free soy sauce or tamari
8. 1 tablespoon rice vinegar
9. 2 tablespoons honey or maple syrup
10. 2 cloves garlic, minced
11. 1 teaspoon fresh ginger, grated
12. 1/4 teaspoon red pepper flakes (optional)
13. 2 tablespoons green onions, sliced (for garnish)
14. 1 teaspoon sesame seeds (for garnish)

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Instructions

Cut chicken into bite-sized pieces. Set up two bowls: one with beaten eggs, another with cornstarch.

1. Dip each chicken piece into the egg, then coat with cornstarch.
2. Heat oil in a large skillet over medium-high heat. Cook chicken in batches until golden and cooked through. Remove and set aside.
3. In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Bring to a simmer and cook for 4–5 minutes until slightly thickened.
4. Return chicken to the skillet, pour sauce over it, and toss until well coated and heated through.
5. Garnish with green onions and sesame seeds. Serve hot with rice or veggies.

Notes

• Use arrowroot starch and coconut aminos for a paleo version.
• Add vegetables like broccoli or bell peppers for extra nutrients.
• Make it spicy with extra red pepper flakes or a dash of sriracha.
• Air fry chicken for 12–15 minutes at 400°F for a lighter option.
• To thicken sauce more, add a slurry of 1 tsp cornstarch mixed with 1 tbsp water.

Nutrition

• Serving Size: 1 portion
• Calories: 370
• Sugar: 10g
• Sodium: 620mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 155mg