Description

This Gluten-Free Orange Chicken recipe delivers a tangy, crispy, and flavorful dish perfect for those seeking a gluten-free alternative to classic orange chicken. Tender chicken thighs are coated in a gluten-free flour blend, fried to crispy perfection, and tossed in a glossy, zesty orange sauce made with fresh orange juice, tamari, and aromatic ginger and garlic. Finished with green onions and toasted sesame seeds, this recipe is a delightful crowd-pleaser that’s perfect for dinner.

Ingredients

Scale

Chicken

1 lb boneless chicken thighs, cut into bite-sized chunks
½ cup gluten-free flour blend (rice flour, tapioca starch, potato starch blend recommended)
Salt, a pinch
Oil for frying (canola, avocado oil, or other neutral oils)

Orange Sauce

1 cup freshly squeezed orange juice
1 tbsp orange zest (from fresh oranges)
3 tbsp tamari sauce (gluten-free soy sauce alternative)
2 tbsp rice vinegar
2 tbsp coconut sugar or honey
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp arrowroot powder or cornstarch (for thickening)
2 tbsp cold water (to dissolve arrowroot/cornstarch)

Garnish

2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Optional: fresh chopped cilantro or parsley for garnish

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Instructions

Prepare the Chicken: Cut the boneless chicken thighs into bite-sized chunks. Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve crispiness when frying. Toss the chicken pieces evenly in a mixture of the gluten-free flour blend and a pinch of salt until well coated.
Make the Orange Sauce: In a bowl, whisk together freshly squeezed orange juice, orange zest, tamari sauce, rice vinegar, coconut sugar or honey, minced garlic, and grated ginger. This mixture will create a bright and flavorful base for the sauce.
Fry the Chicken: Heat a generous amount of your chosen neutral oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, avoiding overcrowding the pan to maintain temperature and crispiness. Cook each side for about 4-5 minutes until pieces are golden brown and crispy. Remove the chicken and drain on a paper towel-lined plate.
Thicken the Sauce: Pour the prepared orange sauce mixture into a clean pan and bring it to a gentle simmer. In a small bowl, dissolve the arrowroot powder or cornstarch in cold water to create a slurry. Slowly whisk this slurry into the simmering sauce, stirring continuously until the sauce thickens into a glossy glaze.
Combine and Finish: Return the crispy chicken pieces to the pan with the thickened orange sauce. Toss thoroughly to coat each piece evenly with the sauce and cook for an additional minute to heat through. Remove from heat and garnish with thinly sliced green onions and toasted sesame seeds. Optionally, sprinkle fresh chopped cilantro or parsley on top before serving.

Notes

Patting the chicken dry before coating is essential to achieve a crispy texture.
Use a neutral oil with a high smoke point like canola or avocado oil for frying.
Do not overcrowd the pan when frying chicken pieces to maintain oil temperature and crispiness.
The arrowroot or cornstarch slurry should be added slowly while stirring continuously to avoid lumps in the sauce.
Adjust sweetness in the orange sauce by varying the amount of coconut sugar or honey according to taste.
This dish pairs well with steamed rice or gluten-free noodles.