Gluten Free Orange Chicken cravings hit when you least expect it, right? You want that sweet tangy sauce, crisp bites, and a dinner that feels like takeout without the worry. I’ve been there, staring at a menu, wondering what’s safe and what will actually taste good at home. This version gives you the best of both worlds: crunchy chicken, glossy orange sauce, and a quick cleanup. It’s simple, doable on a weeknight, and the leftovers are great for lunch. Let’s make your kitchen smell like your favorite takeout spot.
Gluten-Free Orange Chicken Recipe
This is my go-to, family-approved version that delivers real flavor without fuss. You’ll get crispy chicken without deep frying, and the sauce is bright with orange and a hint of heat. If you can zest an orange and whisk a few pantry ingredients, you can make this tonight. I’m keeping it straightforward, with clear swaps for anyone dairy free or avoiding high-sodium soy sauce.
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 large egg, whisked
- 1 cup cornstarch, plus 1 tablespoon for the sauce
- 1 teaspoon fine salt
- 1 teaspoon garlic powder
- 1 to 2 tablespoons neutral oil for pan frying
- Zest of 1 orange and 1/2 cup fresh orange juice
- 3 tablespoons gluten-free tamari or coconut aminos
- 3 tablespoons honey or light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 green onions, sliced, for garnish
- Sesame seeds, optional
What You Will Need
A large nonstick skillet or sauté pan, a small saucepan, a whisk, a zester, and a bowl for dredging. I prefer chicken thighs because they stay juicy, but chicken breasts also work. If you like handy dinner ideas, you might also love my easy gluten-free chicken taquitos for a crispy, grab-and-dip kind of night. And if you want to explore more options, here’s my full gluten-free recipe collection for soups, mains, and sweet treats.
How to Make Gluten-Free Orange Chicken Step by Step
Directions
- Prep the chicken: pat dry, season with salt and garlic powder. Toss with the whisked egg until coated.
- Dredge: place cornstarch in a shallow bowl. Coat each piece of chicken in cornstarch, shake off the extra. You want a thin even layer.
- Crisp the chicken: heat oil in a large nonstick skillet over medium to medium-high. Spread chicken in a single layer. Cook 3 to 4 minutes per side until golden and cooked through. Work in batches if needed so it stays crisp. Move cooked chicken to a plate.
- Make the sauce: in a small saucepan whisk orange juice, orange zest, tamari, honey, rice vinegar, ginger, garlic, red pepper flakes, and 1 tablespoon cornstarch. Bring to a simmer over medium heat, whisking until glossy and slightly thick.
- Combine: add the crispy chicken back to the skillet, pour the sauce over, and toss just until coated. It should cling to the chicken and shine.
- Serve: top with sliced green onions and a sprinkle of sesame seeds. Spoon over rice or a bed of steamed veggies.
Want another quick dinner with bold flavor? Try my quick tasty chicken satay for a speedy skewer night with a creamy dipping sauce.
“I made this on a Tuesday night and my picky eater asked for seconds. The sauce tasted like real takeout, and the chicken stayed crunchy. Saving this one.”
Gluten-Free Cooking Tips
Use chicken thighs if you can. They’re juicy and forgiving, which makes the crisp-and-sauce combo shine. If you prefer breasts, cut them smaller so they cook evenly.
Keep the coating light. Too much cornstarch leads to a chalky bite. A thin even coat makes the chicken crisp beautifully and hold up once sauced.
Starch matters. Cornstarch gives that familiar crunch, but potato starch works too. If you try tapioca, expect a slightly chewier coating. I like to mix 3 parts cornstarch to 1 part potato starch for a super crisp crust.
Double up on orange. Fresh zest adds a burst of aroma that bottled juice can’t touch. I use both the zest and fresh juice for a sauce that tastes bright instead of flat.
Tamari over soy sauce. Regular soy sauce often contains gluten. Tamari is typically gluten free, and it’s deep and savory. Coconut aminos work if you want a little sweeter and less salty vibe.
Balance the sweet with acid and heat. Honey and orange give sweetness, rice vinegar adds tang, and red pepper flakes bring warmth. Taste your sauce before it hits the pan. If it’s too sweet, add a splash more vinegar. Not sweet enough, another teaspoon of honey. Too salty, stretch it with a bit more orange juice.
Stay safe with cross-contact. Keep your dredging station clean and use separate utensils for raw and cooked chicken. If you’re cooking for someone with celiac, check labels on everything, even the vinegar and spices.
For a cozy side, pair it with a simple soup like this creamy broccoli soup. It’s hearty, dairy free, and balances the sweet citrus notes perfectly.
One more thing: if you want your Gluten Free Orange Chicken to really pop, finish with a pinch of orange zest right before serving. The steam carries the citrus aroma straight to your nose. Simple and so effective.
Make it in an Air Fryer
Air fryer fans, this is your time. You’ll get a lighter finish, minimal oil, and still plenty of crunch. The trick is coating and spacing. Give each piece of chicken its own little runway so the air can pass through.
Set your air fryer to 390 to 400 degrees F. Spritz the basket with oil, then set in the dredged chicken pieces. Spritz the tops lightly too. Cook for 8 to 10 minutes, flipping halfway, until golden and cooked through. Time varies depending on your machine and the size of your pieces, so check early and avoid overcooking.
Warm the sauce on the stove while the chicken cooks. Toss the cooked chicken in a big bowl with the hot sauce so it coats without softening the crunch too much. If you’re new to air frying, you might like my crispy seafood night favorite, gluten-free air fryer calamari, which uses a similar approach to keep things light and crisp.
Air fryer Gluten Free Orange Chicken comes out shiny and punchy, with just enough crunch to feel like a solid takeout swap. I love it when I want something fast but still special.
Storage Instructions
Fridge: Store leftovers in a sealed container for up to 3 days. The coating will soften, but the flavor stays bright. Reheat on the stovetop with a splash of water or orange juice to loosen the sauce.
Freezer: You can freeze the cooked chicken without sauce for up to 2 months. Reheat in a hot skillet to crisp, then toss with fresh sauce. If you freeze it sauced, it will be tender rather than crisp, which is still tasty over rice or greens.
Make ahead: Mix the sauce up to 3 days ahead and keep in the fridge. Dredge the chicken just before cooking so it stays crisp. If you’re planning lunches, pack with rice and steamed veggies for a ready-to-heat bowl that tastes better than anything in a plastic tray.
Quick fix for leftovers: If your sauce tightened too much overnight, whisk in a splash of water or orange juice while warming. It smooths right out.
Common Questions
Can I bake the chicken instead of pan frying?
Yes. Bake at 425 degrees F on a parchment-lined sheet, lightly oiled, for 15 to 18 minutes, flipping once. It will be less crisp than pan fried but still delicious when sauced.
What can I use instead of cornstarch?
Potato starch is my favorite swap for a crisp bite. Tapioca works but is a little chewier. Rice flour can also help if that is what you have.
How do I keep the chicken from getting soggy?
Cook in batches so the pan stays hot and avoid overcrowding. Toss with sauce right before serving. If it sits too long, the coating will soften.
Can I reduce the sugar?
Yes. Use 2 tablespoons honey and add more orange zest for natural sweetness. Taste and adjust with a little more vinegar if needed.
Is this dairy free?
It is naturally dairy free as written. Always double check your ingredient labels, especially tamari and vinegar, to confirm they are gluten free and meet your needs.
Ready to Cook Something Bright and Cozy
There’s something happy about a skillet of glossy orange chicken on a weeknight. This recipe gives you the crisp bite you crave, a sauce that tastes fresh, and a process that fits real life. Make this Gluten Free Orange Chicken when you want big flavor without a big mess. If you love comparing versions, you might enjoy the takeout-style spin in Copycat Panda Express Gluten Free Orange Chicken or the step-by-step approach from Gluten-Free Orange Chicken at Mama Knows Gluten Free. I hope you try it soon and make it your own with extra zest or a pinch more heat.
Gluten-Free Orange Chicken
Ingredients
For the Chicken
- 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces Thighs keep the chicken juicy.
- 1 large egg, whisked Used for coating the chicken.
- 1 cup cornstarch Plus 1 tablespoon for the sauce.
- 1 teaspoon fine salt
- 1 teaspoon garlic powder
- 1 to 2 tablespoons neutral oil for pan frying Use for frying the chicken.
For the Sauce
- Zest of 1 orange Use fresh zest for best flavor.
- 1/2 cup fresh orange juice
- 3 tablespoons gluten-free tamari or coconut aminos Tamari is typically gluten free.
- 3 tablespoons honey or light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon red pepper flakes Adjust to taste.
For Garnish
- 2 green onions sliced, for garnish
- Sesame seeds, optional For topping the dish.
Instructions
Preparation
- Pat chicken dry and season with salt and garlic powder. Toss with whisked egg until coated.
- Place cornstarch in a shallow bowl. Coat each piece of chicken in cornstarch, shaking off the extra.
Cooking
- Heat oil in a large nonstick skillet over medium to medium-high heat. Spread chicken in a single layer and cook for 3 to 4 minutes per side until golden and cooked through. Work in batches if necessary and transfer cooked chicken to a plate.
- In a small saucepan, whisk together orange juice, orange zest, tamari, honey, rice vinegar, ginger, garlic, red pepper flakes, and 1 tablespoon cornstarch. Bring to a simmer over medium heat, whisking until glossy and slightly thickened.
- Add the crispy chicken back to the skillet, pour the sauce over, and toss just until coated.
Serving
- Top with sliced green onions and a sprinkle of sesame seeds. Serve over rice or steamed vegetables.
