If you’re craving a takeout-style dish that’s bursting with flavor, look no further than Crispy Gluten-Free Orange Chicken. This recipe combines tender, juicy chicken with a tangy, sweet orange sauce and a perfectly crispy coating-all without gluten. Whether you’re gluten-sensitive or just love a good citrusy kick, this dish is sure to become a household favorite
Why You’ll Love This Recipe!
Bold Flavors: The orange sauce strikes a perfect balance of sweet, tangy, and savory
Crispy Perfection: Every bite has a delightful crunch thanks to a gluten-free breading
Dietary-Friendly: Ideal for those avoiding gluten without sacrificing taste
Easy and Quick: Ideal for midweek dinners, this dish can be prepared in less than 40 minutes
Customizable: Adjust the spice level or sweetness to suit your palate
Ingredients :
Chicken: 1.5 pounds boneless, skinless chicken breasts, cut into small pieces
1 cup gluten-free all-purpose flour (e.g., Bob’s Red Mill)
1/2 cup cornstarch
2 large eggs, beaten
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil, for frying
For the Orange Sauce: Squeeze the juice from 2-3 oranges to yield 1 cup, or use 1 cup of fresh orange juice as a substitute
1/4 cup gluten-free soy sauce or tamari
1/4 cup honey
2 tbsp rice vinegar
1 tbsp orange zest
2 cloves garlic, minced
1 tsp fresh ginger, gratedTwo tablespoons water and one tablespoon cornstarch (slurry)
For Garnish:
2 tbsp green onions, sliced
1 tsp sesame seeds
Method :
Prepare the Chicken:Combine gluten-free flour, cornstarch, salt, pepper, and garlic powder in a big basin
Dip each chicken piece in beaten eggs, then coat thoroughly in the flour mixture
Set aside on a plate
Fry the Chicken:
Heat 2 inches of vegetable oil in a large skillet or wok over medium-high heat (350°F)
Fry the chicken in batches for 4-5 minutes, or until golden and cooked through (internal temp 165°F)
Remove and drain on paper towels
Make the Orange Sauce:
In a medium saucepan, combine orange juice, soy sauce, honey, rice vinegar, orange zest, garlic, and ginger
Over medium heat, bring to a simmer,
stirring periodically Stir in the cornstarch slurry for one to two minutes, or until the sauce thickens
Add red pepper flakes if desired
Mix and Serve: Lightly toss the fried chicken with the orange sauce to coat evenly
Garnish with green onions and sesame seeds
Serve immediately with steamed rice or gluten-free noodles