Gluten-Free Orange Chicken
A quick, crisp, and flavor-packed version of takeout-style orange chicken that is gluten-free and easy to prepare at home.
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.
Notes
For optimal crispiness, avoid excessive cornstarch coating and keep the frying temperature consistent. If making in an air fryer, spritz each piece lightly with oil and cook at 390-400°F for 8-10 minutes, flipping halfway.