Crispy Gluten-Free Orange Chicken (Fresh Sauce)

Skip the takeout with this easy, crispy gluten-free orange chicken recipe made completely safe from scratch. Bite-sized chicken pieces are golden and crunchy, then tossed in a sweet and tangy orange sauce made with real orange juice and zest. It's a simple copycat recipe that tastes just like the Chinese takeout you've been missing.

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author Melissa Erdelac

Ingredients

Orange Chicken Sauce

1 cup orange juice
¼ cup white sugar
¼ cup light brown sugar
2 tablespoons gluten-free rice vinegar Mizkan, Wan Ja Shan, Kikkoman, and Marukan brands are all gluten-free
2 tablespoons gluten-free soy sauce I use LaChoy brand
1 tablespoon fresh minced ginger (or ¼ tsp dried ginger)
2 garlic cloves minced
¼ teaspoon red chili pepper flakes
zest of 1 orange
1 tablespoon cornstarch
2 tablespoons water

Chicken

1 ½ pounds boneless, skinless chicken breasts or thighs cut in 1-inch pieces
1 large egg
½ cup cornstarch
¼ cup gluten free all purpose flour
½ teaspoon salt
⅛ teaspoon pepper
canola oil for frying
cooked rice for serving
optional garnish: sesame seeds, sliced green onions

Instructions

Begin by making the sauce. In a small sauce pan combine the orange juice, both sugars, vinegar, soy sauce, garlic, ginger, red chili flakes, and orange zest. Bring to a simmer over medium heat and cook for 3 minutes.
1 cup orange juice, ¼ cup white sugar, ¼ cup light brown sugar, 2 tablespoons gluten-free rice vinegar, 2 tablespoons gluten-free soy sauce, 1 tablespoon fresh minced ginger, 2 garlic cloves, ¼ teaspoon red chili pepper flakes, zest of 1 orange
Whisk together 1 tablespoon cornstarch with 2 tablespoons water. Add to the orange sauce and stir to combine. Cook until thickened, about 3-5 minutes and set aside.
1 tablespoon cornstarch, 2 tablespoons water
Before breading the chicken begin to heat the oil. Place about 1-2 inches oil in a heavy, deep skillet over medium to medium-high heat. It will take about 10-15 minutes to reach the ideal frying temperature, 350ºF. Check the temperature occasionally using an instant read thermometer (my absolute fave!) or candy thermometer.
While the oven is heating, in a large bowl whisk an egg. Add the chicken pieces and toss to combine. In a separate bowl stir together the cornstarch, flour, salt, and pepper. Toss a few pieces of chicken in the flour mixture at a time, coating all sides. Transfer coated pieces to a baking sheet and repeat with remaining chicken.
1 ½ pounds boneless, skinless chicken breasts or thighs, 1 large egg, ½ cup cornstarch, ¼ cup gluten free all purpose flour, ½ teaspoon salt, ⅛ teaspoon pepper
Once the oil reaches the proper temperature, cook the chicken in 3 batches. Be careful to not crowd the pan, or the oil temperature will reduce, leading to longer cooking times and greasy chicken.
Flip the chicken in the hot oil occasionally to cook all sides until it starts to brown, about 2-3 minutes. Transfer to a paper-towel lined baking sheet and repeat with remaining chicken.
Toss the cooked chicken with the orange sauce and serve immediately over rice. Garnish with sesame seeds and sliced green onions.

Nutrition