Description
This Gluten-Free Orange Chicken recipe offers a deliciously crispy and tangy twist on a classic favorite, featuring tender chicken pieces fried to golden perfection and coated in a vibrant orange sauce. Perfect for anyone seeking a gluten-free alternative that doesn’t compromise on flavor or texture.
Ingredients
Scale
Chicken
- 3 4-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups vegetable oil (peanut oil recommended) for frying
Dry Coating
- 1/2 cup gluten-free all-purpose flour (Pillsbury Gluten Free Flour recommended)
- 1/2 cup cornstarch (Argo preferred)
- 2 teaspoons ground ginger
- 2 large eggs, whisked
Orange Sauce
- 4 tablespoons gluten-free soy sauce (La Choy suggested)
- 1/2 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup orange juice
- 1/2 cup gluten-free rice vinegar or white vinegar
- 4 tablespoons cornstarch
- 4 tablespoons water
Instructions
- Prepare Dry Coating: Combine gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag and shake to mix thoroughly, mimicking a ‘Shake and Bake’ style coating.
- Cut Chicken: Slice chicken breasts into 1-inch pieces by halving and quartering for uniform sizes ensuring even cooking.
- Coat Chicken with Egg: Whisk eggs in a medium bowl and add the chicken pieces, stirring to coat each piece evenly.
- Coat Chicken with Dry Mixture: Transfer the egg-coated chicken into the prepared bag with the dry mixture. Seal and shake until all pieces are fully coated. Refrigerate while heating oil.
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F, ideal for frying.
- Fry Chicken: Carefully fry chicken in batches without overcrowding, cooking for 3-4 minutes until pieces turn light golden brown. The chicken continues cooking slightly after removal.
- Drain Fried Chicken: Remove chicken with a slotted spoon and drain on a paper towel-lined baking sheet or plate to absorb excess oil.
- Prepare Skillet for Sauce: Pour out hot oil safely into a heatproof bowl for disposal or reuse. Wipe skillet clean and lightly oil or spray with gluten-free cooking spray, heating over medium heat.
- Create Sauce Base: Add granulated sugar, brown sugar, garlic powder, and ground ginger to skillet. Stir while adding orange juice gradually, dissolving sugars thoroughly.
- Add Vinegar and Soy Sauce: Incorporate rice vinegar and gluten-free soy sauce into the skillet sauce mixture and stir to combine flavors.
- Make Cornstarch Slurry: Whisk cornstarch and water in a small bowl until smooth to create a slurry for thickening the sauce.
- Thicken Sauce: Add slurry to the skillet, stirring continuously over medium heat until the sauce thickens to a syrupy, maple syrup consistency.
- Combine Chicken and Sauce: Return fried chicken pieces to the skillet and toss to coat evenly with the glossy orange sauce.
- Serve and Store: Serve hot and enjoy immediately. Store leftovers in an airtight container in the refrigerator and reheat in the microwave before serving.
Notes
- You may substitute 2 pounds of boneless, skinless chicken thighs instead of chicken breasts for a juicier option.
- Arrowroot powder can be used as a substitute for cornstarch in both the coating and sauce thickening.
Keywords: gluten-free orange chicken, gluten-free fried chicken, orange chicken recipe, gluten-free Asian chicken, easy gluten-free dinner