Gluten-Free Orange Chicken
A delicious twist on a classic dish, this Gluten-Free Orange Chicken combines crispy chicken with a tangy orange sauce, perfect for those avoiding gluten.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3/4 cup gluten-free flour blend (or almond flour/rice flour as substitutes)
- 2 large eggs, beaten
- 2 cups vegetable oil for frying (with a high smoke point) Approximately, enough for frying
Sauce Ingredients
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch or tapioca starch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
Preparation
- Cut boneless chicken breasts into bite-sized pieces and pat them dry with paper towels.
- In one bowl, beat the eggs. In another bowl, place the gluten-free flour. Dip each chicken piece into the eggs, then thoroughly coat with the gluten-free flour.
Cooking
- Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F.
- Fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch.
- Avoid overcrowding the pan for even cooking and optimal crunch.
Making the Sauce
- In a small saucepan, combine freshly squeezed orange juice, orange zest, gluten-free soy sauce, honey, minced garlic, and ginger. Warm over medium heat.
- Mix cornstarch with water to create a slurry and gradually add it to the sauce while stirring until thickened.
Assembly
- Pour the sauce over the fried chicken and toss gently to coat every piece evenly.
- Serve immediately to maintain the best crunch and flavor.
Notes
For storage, keep leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the chicken on a baking sheet in the oven at 350°F.