How to fry gluten free orange chicken?

Use cornstarch or arrowroot as a coating instead of flour. Fry in hot oil in small batches until golden and crisp. This keeps your orange chicken gluten free recipe crispy and gluten-free without sacrificing texture.

Can I freeze orange chicken?

Yes! You can freeze the cooked chicken pieces before adding sauce. Cool completely, place in a single layer on a tray, freeze, then transfer to bags. Reheat in oven or air fryer, then toss in fresh sauce.

How do I garnish gluten free orange chicken?

The best garnishes are sliced green onions, toasted sesame seeds, and extra orange zest. These simple additions make your gluten free orange chicken recipe feel restaurant-level.

What can I serve with gluten free orange chicken?

It’s perfect with jasmine rice, broccoli, stir-fried green beans, or even cauliflower rice. Want to impress? Serve alongside our Gluten-Free Chicken Alfredo Recipe for a flavorful weeknight duo.

Gluten Free Orange Chicken Recipes – 5 Star Sauce, Crispy

Name: Gluten Free Orange Chicken Recipes – Sweet, Crispy & Better Than Takeout
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1½ lbs boneless chicken breasts or thighs, cut into bite-size pieces; ½ cup cornstarch or arrowroot starch; 1 egg, beaten; Salt and pepper to taste; 2 tbsp avocado oil (or other neutral oil for frying); ¾ cup orange juice; ¼ cup gluten-free tamari or coconut aminos; 2 tbsp honey or maple syrup; 2 tbsp rice vinegar; 1 tbsp brown sugar; 1 tbsp orange zest; 2 tsp fresh grated ginger; 2 cloves garlic, minced; 1–2 tsp sriracha (optional); 1 tbsp cornstarch mixed with 2 tbsp cold water

Description

This gluten free orange chicken recipe brings crispy, juicy chicken pieces coated in a sticky-sweet orange glaze. Just like takeout, but better and safer for gluten-sensitive eaters.

Ingredients

Scale

For the Chicken:

1½ lbs boneless chicken breasts or thighs, cut into bite-size pieces

½ cup cornstarch or arrowroot starch

1 egg, beaten

Salt and pepper to taste

2 tbsp avocado oil (or other neutral oil for frying)

For the Orange Sauce:

¾ cup orange juice

¼ cup gluten-free tamari or coconut aminos

2 tbsp honey or maple syrup

2 tbsp rice vinegar

1 tbsp brown sugar

1 tbsp orange zest

2 tsp fresh grated ginger

2 cloves garlic, minced

1–2 tsp sriracha (optional)

1 tbsp cornstarch mixed with 2 tbsp cold water

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Instructions

1. In a bowl, season chicken with salt and pepper. Toss with beaten egg, then coat with cornstarch until fully dredged.

2. Heat oil in skillet over medium-high. Fry chicken in batches until golden and crisp. Transfer to paper towel–lined plate.

3. In saucepan, combine all sauce ingredients except cornstarch slurry. Simmer 3–5 minutes.

4. Add slurry while stirring to thicken the sauce. Simmer another 1–2 minutes.

5. Toss fried chicken into the sauce until evenly coated.

6. Serve hot with rice, garnished with scallions and sesame seeds.

Notes

You can air fry the chicken at 400°F for 12–14 minutes instead of pan-frying.

For a lower sugar version, reduce the honey and brown sugar slightly and increase vinegar to taste.

Freeze cooked chicken before saucing for meal prep—reheat in oven, then coat with fresh glaze.

Nutrition

Serving Size: 1 cup
Calories: 390
Sugar: 12g
Sodium: 600mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg