Gluten Free Orange Chicken

This homemade gluten free orange chicken has tender meat and a sticky sauce! It tastes like takeout but this version is healthier. Great for busy weeknights, family dinners, holidays, meal prep, and more!

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This gluten free orange chicken tastes like restaurant quality takeout! It is quick and easy to make at home. This simple 20-minute recipe is great for family dinners, holidays, entertaining, meal prep, and leftovers. Even picky eaters love it!

Why You’ll Love This Recipe

• This gluten free orange chicken is quick and easy to make.
• The breading is crispy and delicious.
• The sauce is slightly sticky, a little sweet, and so flavorful. It tastes like takeout.
• This recipe is made with healthy ingredients.
• The chicken is juicy and tender. In addition to gluten-free, this recipe is also soy-free, dairy-free, and nut-free.

Ingredients & Substitutes

These are the ingredients and substitutes for this gluten free orange chicken. Use boneless skinless chicken breasts for the best texture. Boneless skinless chicken thighs work well too. Use gluten free flour and tapioca flour for the breading. Tapioca flour is very similar to cornstarch. Dip the chicken pieces in a whisked egg before breading. This helps the breading stick to the chicken. Olive oil helps cook the chicken. If needed, use avocado oil. Use the zest and juice of one large orange. This provides a much better flavor than simply orange juice. Coconut aminos is the soy-free and gluten-free version of soy sauce. Rice vinegar adds a delicious flavor to the sauce. Season with ground ginger and garlic powder. Lastly, top with chopped green onions if desired.

Taste & Texture

This homemade gluten free orange chicken is savory, sweet, and incredibly flavorful. The orange flavor is delicious! The chicken is juicy, while the breading is crispy. In addition, the sauce is sticky.

How to Make

1. First, combine the gluten free flour and tapioca flour in a large Ziplock bag.
2. Add the whisked egg to a shallow bowl. Add each chicken piece to the whisked egg and stir to fully coat. Then place inside the Ziplock bag with the flour mixture. Repeat for the remaining chicken cubes.
3. Then, seal the bag. Shake around until the chicken is fully coated.
4. Heat the oil in a large pan over medium heat. Discard the excess flour. Place the coated chicken cubes in the hot oil. Cook for 5 to 6 minutes, stirring occasionally, until cooked through.
5. Then, add the remaining ingredients to the skillet. Cook for 4 to 5 minutes, until the sauce has thickened.
6. Lastly, remove the pan from the heat. Serve the chicken over brown rice, cauliflower rice, or by itself. Garnish with chopped green onions if desired.

Expert Tips for Success

• Fully coat the chicken in the gluten free breading.
• Use a fresh orange for the juice and zest. This provides the best flavor.
• Continue cooking the sauce until it reaches your desired level of thickness. The sauce will thicken up as it cooks. If the sauce is too thick, add a little water. If it’s too thin, a cornstarch (or tapioca flour) slurry can help thicken it.
• Maintain a consistent medium heat when frying the chicken to avoid burning.

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