Gluten Free Orange Chicken
This Gluten Free Orange Chicken is crispy, saucy, and packed with bright citrus flavor. Tender chicken bites are coated in a gluten-free batter, fried to golden perfection, and tossed in a glossy orange sauce made with fresh orange juice, honey, garlic, and ginger. Ready in under 30 minutes and better than takeout.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3/4 cup gluten-free flour blend (almond flour or rice flour also work)
- 2 large eggs, beaten
- Vegetable oil for frying (about 2 cups)
Orange Sauce
- 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
- 2 tablespoons water
Instructions
- Prep the chicken. Cut chicken breasts into bite-sized pieces and pat completely dry with paper towels.
- Coat the chicken. Beat eggs in one bowl and place gluten-free flour in another. Dip each piece in egg, then coat thoroughly in flour.
- Fry the chicken. Heat vegetable oil in a deep skillet to 350–375°F. Fry chicken in small batches for 4–5 minutes per batch until golden brown and cooked through. Do not overcrowd the pan. Transfer to a wire rack.
- Make the orange sauce. In a small saucepan over medium heat, combine orange juice, orange zest, soy sauce, honey, garlic, and ginger. Whisk cornstarch and water together to make a slurry. Slowly add slurry to the warm sauce, stirring constantly, until glossy and thickened.
- Toss and serve. Pour sauce over fried chicken and toss gently to coat. Serve immediately for best crunch.
Notes
- Always use freshly squeezed orange juice for the brightest flavor.
- Pat chicken dry before coating - this is key to a crispy crust.
- Maintain oil at 350–375°F throughout frying. Use a thermometer for accuracy.
- Fry in small batches to keep oil temperature consistent.
- Add cornstarch slurry gradually - you can always add more, but you can't thin an over-thickened sauce easily.
- Sauce the chicken right before serving to keep the coating crispy.
- Optional garnishes: chopped green onions, toasted sesame seeds, fresh cilantro, orange wedges.
- Air fryer option: Cook coated chicken at 400°F for 12–14 minutes, flipping halfway.