By Wendy Stoltz / Last Modified On August 22, 2023

Skip the takeout and make this flavorful, insanely delicious gluten-free orange chicken. This Chinese-style copy-cat gluten-free orange chicken recipe is better than any restaurant version and its gluten-free.

In total, there are twelve ingredients in gluten-free orange chicken, not counting the oil for frying. The sauce is made from orange juice, sugar, rice vinegar, gluten-free soy sauce (or tamari), ground ginger, garlic powder, cornstarch, and orange zest. The chicken is dipped in egg and then in a combination of gluten-free flour and cornstarch before it is fried. 

If you love gluten-free orange chicken, you're going to want to try gluten-free sweet and sour chicken and gluten-free sesame chicken next. You might also like my gluten-free teriyaki chicken, gluten-free baked oregano chicken or gluten-free pad thai. Try more of our gluten-free chicken recipes. 

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GLUTEN-FREE ORANGE CHICKEN RECIPE

I am finally sharing my gluten-free orange chicken recipe. It may seem like it's difficult to make, but it's not. I've included step-by-step photos below to show you how easy this is to make.

This gluten-free orange chicken recipe is going to be a favorite once you make it. It's full of flavor and it's better than any restaurant-style orange chicken.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE ORANGE CHICKEN

Easy to make - This recipe is really just so easy to make and is almost an authentic orange chicken recipe. 

Full of flavor - I feel the flavor in this recipe is better than restaurant-style gf orange chicken.

Healthy takeout meal - This is a healthy orange chicken recipe and is a good copycat of Panda express orange chicken version, except it's gluten-free.

INGREDIENTS IN GLUTEN-FREE ORANGE CHICKEN

FOR THE SAUCE:

Orange - The orange is for the flavor and color.

Sugar - I've used granulated sugar.

Vinegar - Use rice vinegar or white vinegar.

Soy sauce - You can use gluten-free soy sauce or tamari.

Seasoning - Ground ginger and garlic powder.

Cornstarch - I like to use cornstarch. You can also use tapioca starch.

FOR THE CHICKEN:

Chicken - 4 skinless chicken breasts cut into 1-inch pieces. You can also use boneless skinless chicken breasts or chicken thighs.

Eggs - 3 eggs whisked.

Flour - All-purpose gluten-free flour blend. I used Bob’s Red Mill 1-to-1 Gluten-Free.

Cornstarch - I like to use cornstarch. You can also use tapioca starch.

Oil - oil for frying, high smoke point oil like avocado oil.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE ORANGE CHICKEN

Mixing bowls - These Pyrex mixing bowls come in handy.

Heavy-bottomed pot - Use a heavy bottomed pot as you are deep frying. 

If you have any questions about making gluten-free orange chicken, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE ORANGE SAUCE FOR ORANGE CHICKEN

HOW TO MAKE ORANGE SAUCE:

1. Add orange juice, sugar, vinegar, soy sauce, ginger, and garlic powder to a large pot, or wok, and heat over medium heat for 3-5 minutes.
2. In a small mixing bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add the paste to orange sauce and whisk together.
3. Continue to cook for 5 minutes, until the sauce begins to thicken.
4. Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.

You can put this gluten-free orange sauce on anything you want, including veggies and other meats.

HOW TO MAKE GLUTEN-FREE ORANGE CHICKEN:

1. Add the gluten-free flour and cornstarch to a shallow dish and stir to combine.
2. Whisk eggs in separate shallow dish.
3. Dip chicken pieces in egg mixture, coating all sides.
4. Then dip the chicken in the flour mixture, coating all sides. Place on a separate plate. Repeat until all chicken is coated.
5. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Working in batches, add several chicken pieces to the pan.
6. Cook for 3-4 minutes, turning halfway through, until the chicken is golden brown on all sides and cooked through. Place the cooked crispy chicken on a paper-towel-lined plate and repeat until all chicken is cooked. Once all the chicken is cooked (golden brown), add the chicken to the large pot with the orange sauce and toss to coat. You can add some green onions. 

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

TIPS FOR MAKING GLUTEN-FREE ORANGE CHICKEN

Chicken pieces to use - You can use chicken strips or smaller pieces of chicken. Breast meat and thigh meat both works well in this recipe. Make sure to make the chicken golden brown.

Correct oil temperature - When heating the oil, if it starts to smoke, turn the heat down a little. The oil temperature should be around 350F.

Cornstarch substitutes - If you don't have cornstarch, you can use arrowroot starch or tapioca starch.

Orange chicken sauce - Make the orange chicken sauce first, so it’s ready to go.

Dry chicken - Pat the chicken dry with a paper towel before cutting into bite size pieces.

Zest the orange first - Zest the orange first, then juice it. This will make it easier to zest.

IS ORANGE CHICKEN GLUTEN-FREE?

You may be wondering is orange chicken gluten-free? The answer is yes and no. It depends on what ingredients they use. Some restaurants use corn starch and tamari sauce, which keeps the orange chicken gluten-free.

Some restaurants dredge the chicken in flour or use soy sauce, and then it's not gluten-free. Unless the restaurant has a gluten-free menu, we typically steer clear or orange chicken or make this gluten-free orange chicken recipe at home.

WHAT CAN I USE INSTEAD OF CORNSTARCH?

You can use tapioca starch instead of cornstarch.

IS ORANGE CHICKEN SPICY?

No, gf orange chicken sauce is sweet and not spicy.

WHAT IS THE DIFFERENCE BETWEEN GENERAL TSO AND ORANGE CHICKEN?

General Tso's is spicier whereas orange chicken is not spicy and is sweet orange flavor.

WHAT IS THE BEST TYPE OF OIL TO FRY CHICKEN IN?

You can use avocado, canola oil, or vegetable oil.

HOW DO I STORE GLUTEN-FREE ORANGE CHICKEN AND REHEAT IT?

You can store this gf orange chicken in an airtight container in the fridge for up to 5 days. Reheat the chicken for 2-3 minutes in the microwave or place it on a baking sheet and heat the chicken up in the oven if you keep the sauce separate.

CAN I FREEZE GLUTEN-FREE ORANGE CHICKEN?

You can freeze the gf orange chicken sauce for up to 7 days in the fridge or freeze it for up to 6 months. 

CAN YOU MAKE THIS GLUTEN-FREE ORANGE CHICKEN AHEAD OF TIME?

Yes, you can make the sauce and then keep it in the fridge for 7 days or freeze it for 6 months. You can also make the Chinese orange chicken and store it in the fridge for 5 days.

WHAT CAN I SERVE WITH THIS GLUTEN-FREE ORANGE CHICKEN?

Serve this Chinese orange chicken with white rice, lettuce wraps, steamed vegetables, or any other type of Asian side dish. You can also add green onions. 

HOW TO USE CORNSTARCH TO BREAD CHICKEN?

Breading for orange chicken is a straightforward process. Dip the chicken pieces in egg mixture ensuring all sides are coated. Then dip the chicken in the flour mixture, which has cornstarch in it, and coat all sides.

WHAT CAN I SUBSTITUTE OR ADD?

Egg-free - You can try an egg replacer; I have not tried it yet.

Dairy-free - This is naturally dairy-free.

Add some spice - Want a little bit of a kick with your gluten-free orange chicken? Add a little Sriracha to make a spicy orange sauce with an additional dose of garlic.

Toppings - We like to top our gluten-free orange chicken with sliced green onions. You can also add some additional minced garlic, dried ginger, sesame seeds, crushed red pepper flakes and or cracked pepper to the top, if you'd like. Red pepper flakes can also be added to the sauce when cooking.

OTHER RECIPES YOU MIGHT LIKE:

• Chicken Sub Gum
• Mongolian Beef
• Beef Short Ribs

Continue to Content

Yield: 6 servings

Gluten-Free Orange Chicken

Print

Skip the takeout and make this flavorful, insanely delicious gluten free orange chicken.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the sauce:

• 1 cup orange juice, from 1 large orange (zest it first)
• ⅓ cup granulated sugar
• 2 tablespoons rice vinegar (or white vinegar)
• 3 tablespoons gluten free soy sauce or tamari
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• 1 tablespoon cornstarch
• zest from 1 orange

For the chicken:

• 4 skinless chicken breasts cut into 1-inch pieces
• 3 eggs, whisked
• ½ cup all-purpose gluten free flour blend (I used Bob’s Red Mill 1-to-1 Gluten Free)
• ½ cup cornstarch
• oil for frying, high smoke point oil like avocado oil

Instructions

1. To make orange sauce: Add orange juice, sugar, vinegar, gluten free soy sauce, ginger, and garlic powder to a large pot, or wok, and heat over medium heat for 3-5 minutes.
2. In a small mixing bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add the paste to orange sauce and whisk together.
3. Continue to cook for 5 minutes, until the sauce begins to thicken.
4. Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.
5. To make chicken: Add the gluten free flour and cornstarch to a shallow dish and stir to combine.
6. Whisk eggs in separate shallow dish.
7. Dip chicken pieces in egg mixture, coating all sides, and then in the flour mixture, coating all sides. Place on a separate plate. Repeat until all chicken is coated.
8. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. If it starts to smoke, turn the heat down.
9. Working in batches, add chicken pieces to the pan, but don’t overcrowd the pan.
10. Cook for 3-4 minutes, turning halfway through, until the chicken is brown on all sides and cooked through.
11. Place the cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked.
12. Once all the chicken is cooked, add the chicken to the large pot with the orange sauce and toss to coat.
13. Serve hot over rice.

Notes

• You can use chicken strips or smaller pieces of chicken.
• Breast meat and thigh meat both works well in this recipe.
• When heating the oil, if it starts to smoke, turn the heat down. The oil temperature should be around 350F.
• If you don't have cornstarch, you can use arrowroot starch or tapioca starch.
• Make the sauce first, so it’s ready to go.
• Pat the chicken dry with a paper towel before cutting into bite size pieces.
• Zest the orange first, then juice it. This will make it easier to zest.
  

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Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving: Calories: 518Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 161mgSodium: 244mgCarbohydrates: 65gFiber: 3gSugar: 19gProtein: 33g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.