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 it's gluten free.

If you love gluten free orange chicken you're going to want to try my gluten free sweet and sour chicken next. You might also like my Gluten Free Teriyaki Chicken or Gluten Free Pad Thai

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.

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.

Ingredients in gluten free orange chicken

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.

In total there are twelve ingredients in gluten free orange chicken, not counting the oil for frying.

How to Make Gluten Free Orange Sauce for Orange Chicken

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 half way through, until the chicken is brown on all sides and cooked through. Place the cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked. Once all the chicken is cooked, add the chicken to the large pot with the orange sauce and toss to coat.

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

You can use chicken strips or smaller pieces of chicken.

Breast meat and thigh meat both work well in this recipe.

When heating the oil, if it starts to smoke, turn the heat down a little. 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.

Want a little bit of a kick with your gluten free orange chicken? Add a little Sriracha for some heat with an additional dose of garlic.

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, and or cracked pepper to the top, if you'd like.

Other recipes you might like:

Chicken Sub Gum

Mongolian Beef

Beef Short Ribs

This Chinese Style Gluten Free Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged in egg and flour with cornstarch, and then fried until golden and crispy.

It's the perfect combination of crunchy, sweet, and savory all combined into one recipe and it's perfect over steamed rice.

Did you make this gluten free orange chicken? Please leave a comment below letting us know what you thought.

Continue to Content

Yield: 6

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 half way 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 work 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.
  

Nutrition Information:

Yield:

6

Serving Size:

1 cup
Amount Per Serving: Calories: 447Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 161mgSodium: 703mgCarbohydrates: 50gFiber: 2gSugar: 19gProtein: 32g

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.