Gluten-Free Orange Chicken

Y’all, I swear, the other day little Billy asked if we could have “that orange chicken stuff” like they have at the mall food court. My heart sank a little. I try to keep things pretty healthy and gluten-free around here, but I also want my kids to feel like they’re not missing out. So, I did what any self-respecting Texas mama would do: I headed into the kitchen and created a better-for-you version! This gluten-free orange chicken recipe is a winner. I’ve made this particular recipe at least five times in my kitchen, tweaking it each time until it was just perfect. You are going to get a delicious, easy-to-make dinner that the whole family will love, and you won’t have to feel guilty about it!

Why This Recipe Works

This recipe isn’t just about swapping out ingredients to make it gluten-free; it’s about creating a delicious, satisfying meal that even picky eaters will gobble up. It’s a lifesaver on busy weeknights, and honestly, it’s tastier than takeout! Here’s why it works so well:

• Quick & Easy: From start to finish, this dish is ready in under 45 minutes. Perfect for those nights when you’re short on time.
• Kid-Approved: The sweet and tangy orange sauce is a hit with kids (and adults!).
• Better Than Takeout: You control the ingredients, so you know exactly what you’re eating. Plus, it tastes even better!

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup gluten-free all-purpose flour blend
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup avocado oil, for frying

Orange Sauce:

• 1 cup orange juice, fresh squeezed if possible!
• 1/2 cup gluten-free tamari (or coconut aminos for soy-free)
• 1/4 cup honey (or maple syrup)
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tsp red pepper flakes (optional)
• 2 tbsp cornstarch
• 2 tbsp water

Ingredient Notes:

Gluten-Free Flour Blend: I prefer a blend that contains rice flour, tapioca starch, and potato starch for the best texture. Bob’s Red Mill 1-to-1 Baking Flour is a great option. Make sure to use a blend that already contains xanthan gum.

Tamari: Tamari is a gluten-free soy sauce alternative. Coconut aminos are a great soy-free substitute with a slightly sweeter flavor.

Honey (or Maple Syrup): You can use either honey or maple syrup to sweeten the sauce. I find that honey provides a richer flavor, but maple syrup works just as well.

Avocado Oil: I use avocado oil for frying because it has a high smoke point. You can also use vegetable oil or canola oil.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Cut the chicken breasts into 1-inch pieces. In a large bowl, combine the gluten-free flour, salt, pepper, and garlic powder. Toss the chicken pieces in the flour mixture, making sure they are evenly coated. This helps create a crispy coating when frying.

Step 2: Fry the Chicken

Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken in a single layer. Fry for 3-4 minutes per side, until golden brown and cooked through. Do this in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy chicken.

Step 3: Make the Orange Sauce

In a medium saucepan, whisk together the orange juice, tamari (or coconut aminos), honey (or maple syrup), rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat. The aroma at this point is just heavenly, y’all.

Step 4: Thicken the Sauce

In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the simmering orange sauce and whisk constantly until the sauce thickens, about 1-2 minutes. It should coat the back of a spoon. After testing this several times, I learned that adding the slurry slowly while whisking prevents clumps.

Step 5: Combine Chicken and Sauce

Add the fried chicken to the saucepan with the orange sauce. Toss to coat the chicken evenly in the sauce. Let it simmer for another 2-3 minutes, allowing the flavors to meld together beautifully. The chicken will absorb some of the sauce, becoming even more flavorful.

Step 6: Serve

Serve immediately over cooked rice (brown rice, white rice, or quinoa). Garnish with sesame seeds and chopped green onions, if desired. My family loves this with a side of steamed broccoli or green beans.

Expert Tips from My Kitchen

• Don’t overcrowd the pan: Fry the chicken in batches to ensure even cooking and crispy results.
• Use fresh ingredients: Freshly squeezed orange juice and grated ginger will make a huge difference in the flavor of the sauce.
• Adjust the sweetness: If you prefer a less sweet sauce, reduce the amount of honey (or maple syrup) to your liking.
• Spice it up: Add more red pepper flakes for a spicier kick. You can also add a dash of sriracha to the sauce.
• Crispy Chicken Tip: For extra crispy chicken, you can double-fry it. After the first fry, let the chicken cool slightly, then fry it again for another 1-2 minutes per side.
• Make it a Sheet Pan Meal: Toss broccoli florets with a little oil, salt, and pepper and roast them alongside the chicken for the last 15 minutes of cooking for an easy all-in-one meal.
• Kid-Friendly Adjustment: If your kids are sensitive to spices, omit the red pepper flakes. You can also add a little extra honey for a sweeter flavor.

Storage & Meal Prep

Storage: Store leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the orange chicken in a skillet over medium heat or in the microwave. If reheating in the skillet, add a splash of water or orange juice to prevent the chicken from drying out.

Make-Ahead: You can prepare the orange sauce ahead of time and store it in the refrigerator for up to 3 days. Simply reheat the sauce and add the fried chicken when ready to serve. You can also chop the chicken and mix the dry ingredients ahead of time.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will work great in this recipe and will add a bit more richness. Just make sure to trim any excess fat before cutting them into pieces.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the chicken.

Can I make this in an air fryer?

Yes! You can air fry the chicken instead of frying it in oil. Preheat your air fryer to 400°F (200°C). Spray the breaded chicken pieces with cooking spray and air fry for 10-12 minutes, flipping halfway through, until golden brown and cooked through.

Can I freeze this orange chicken?

Yes, you can freeze the orange chicken, but the texture of the chicken may change slightly upon thawing. Store it in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Is this recipe really kid-friendly?

Yes, my kids absolutely love it! The sweet and tangy sauce is a big hit. Just be sure to adjust the amount of red pepper flakes to their spice preference.

Serving Suggestions

This gluten-free orange chicken is fantastic served over rice or quinoa. I love adding a side of steamed broccoli, green beans, or a simple salad. For a fun twist, try serving it with cauliflower rice for a lower-carb option. Garnish with sesame seeds and chopped green onions for a beautiful presentation.

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