Description
This gluten-free orange chicken recipe is a healthier take on the classic Asian-inspired dish. Tender chicken pieces are coated in a crispy cornstarch crust, then tossed in a tangy orange sauce that’s both sweet and savory. Serve this flavorful dish with steamed rice or cauliflower rice for a satisfying gluten-free meal.
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
For the Orange Sauce:
- ¼ cup gluten-free soy sauce or tamari
- â…“ cup fresh orange juice
- 2 tablespoons orange zest
- â…“ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ½ teaspoon crushed red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2–3 tablespoons avocado oil or other neutral oil for frying
- sliced green onions and sesame seeds for garnish
Instructions
- Coat the Chicken: In a medium bowl, toss the chicken pieces with ½ cup cornstarch until evenly coated. Dip each piece into the beaten eggs.
- Fry the Chicken: Heat oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 4–5 minutes per side. Set aside on a paper towel–lined plate.
- Make the Orange Sauce: In a small saucepan, combine soy sauce, orange juice, orange zest, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes. Simmer, then add the cornstarch slurry to thicken the sauce.
- Combine and Serve: Add the cooked chicken to the sauce, toss to coat evenly, and heat through. Garnish with green onions and sesame seeds before serving.
Notes
- Serve with steamed rice or cauliflower rice for a complete gluten-free meal.
- Substitute honey for brown sugar for a more natural sweetener.
- Adjust red pepper flakes to control heat.
