# Gluten-Free Orange Chicken

Gluten-Free Orange Chicken takes 30 min (10 min prep, 20 min cooking) and serves 4.

Recipe by mamaknowsglutenfree.com · original: https://www.mamaknowsglutenfree.com/gluten-free-orange-chicken/  
Cuisine: Chinese · Dish: Meat & poultry mains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-orange-chicken-recipe (with step-by-step Cook Mode)

If you love Chinese orange chicken, you’ll love this gluten-free orange chicken recipe. I’ve recreated that bold and flavorful takeout favorite using simple ingredients and a homemade orange sauce that’s sweet and tangy, perfectly coating gluten-free crispy chicken.

## Ingredients (serves 4)

- 3 4-ounce boneless, skinless chicken breasts* (cut into 1-inch sized pieces)
- 4 cups vegetable oil, for frying (I like peanut oil for frying)
- ½ cup gluten-free all-purpose flour (I used Pillsbury Gluten Free Flour)
- ½ cup cornstarch** (I used Argo)
- 2 teaspoons ground ginger
- 2 large eggs, whisked
- 4 tablespoons gluten-free soy sauce (I used La Choy)
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup orange juice
- ½ cup gluten-free rice vinegar (or white vinegar)
- 4 tablespoons cornstarch
- 4 tablespoons water

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

## Steps

1. Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag (or a bowl for dredging)
2. Cut the chicken breasts into 1-inch size pieces
3. Whisk the eggs in a medium-sized bowl
4. Add chicken pieces to the egg and stir to fully coat the pieces
5. Place all of the chicken pieces in the plastic storage bag with the gluten-free flour mixture, seal, and turn the bag until the chicken pieces are fully coated
6. Place the coated chicken in the refrigerator while the oil is heating up
7. Heat the vegetable oil on medium-high heat in a large skillet or wok until 350°F
8. Carefully add the chicken pieces to the hot oil and fry until light golden brown, in batches if needed to avoid overcrowding
9. Remove the chicken pieces from the hot oil to drain on a paper towel-lined baking sheet or plate
10. Carefully pour the hot oil from the skillet into a heatproof bowl to cool
11. Wipe the skillet out with a paper towel and return it to the stovetop
12. Spray the skillet with nonstick gluten-free cooking spray or add a little oil back into the skillet and set to medium heat
13. Add the granulated sugar, brown sugar, garlic powder, and ground ginger to the skillet and stir to combine
14. Add in the orange juice, stirring occasionally, until the sugars dissolve
15. Add in the gluten-free rice vinegar and gluten-free soy sauce, and stir to combine
16. Whisk together the cornstarch and water in a small bowl to make a slurry
17. Add the cornstarch slurry to the skillet and stir, cooking the sauce until it looks like maple syrup consistency, stirring occasionally
18. Return the fried chicken pieces to the skillet and stir to evenly coat the chicken with the sauce, then serve
19. Store leftovers in an airtight container and refrigerate
20. Reheat leftovers in the microwave

## Good to know

### Swaps

No fresh orange juice? Bottled orange juice works in the same 0.5 cup amount for the sauce.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave until steaming hot; the coating will soften upon reheating.

### Making it ahead

The orange sauce can be made ahead and kept in the fridge, then reheated before tossing with freshly fried chicken.

## Nutrition (per serving, 1 serving, as published by mamaknowsglutenfree.com)

- Calories: 356 kcal
- Protein: 5 g
- Carbohydrates: 60 g
- Sugar: 37 g
- Fiber: 1 g
- Fat: 11 g
- Saturated fat: 8 g
- Trans fat: 1 g
- Cholesterol: 62 mg
- Sodium: 703 mg