Crispy Gluten-Free Orange Chicken
Gluten-Free Orange Chicken: master this crispy, juicy dish with a homemade zesty sauce. Perfect for a flavorful, quick weeknight meal the whole family will love.
Ingredients
- 1 cup orange juice, from 1 large orange (zest it first)
- 1/3 cup granulated sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 3 tablespoons gluten free soy sauce or tamari
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- zest from 1 orange
- 4 skinless chicken breasts cut into 1-inch pieces
- 3 eggs, whisked
Instructions
- To make orange sauce: Add orange juice, granulated sugar, rice vinegar, gluten free soy sauce, ground ginger, and garlic powder to a large pot, or wok, and heat over medium heat for 3-5 minutes.
- 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.
- Continue to cook for 5 minutes, until the sauce begins to thicken.
- Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.
- To make chicken: In a shallow dish, combine gluten-free flour and cornstarch and stir to combine.
- Whisk eggs in separate shallow dish.
- 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.
- Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat until shimmering.
Video
Notes
- For extra crispy chicken, ensure your oil is at the correct temperature (around 350°F / 175°C) before adding the chicken. Don't overcrowd the pot.
- To prevent the sauce from becoming too sweet, taste as you go and adjust the sugar. The freshness of the orange juice is key.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure it is thoroughly cooked and safe to eat. Use a meat thermometer for accuracy.
- Store leftover cooked orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven to maintain crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To prevent the sauce from becoming too sweet, taste as you go and adjust the sugar. The freshness of the orange juice is key.
- Cook chicken to an internal temperature of 165°F (74°C) to ensure it is thoroughly cooked and safe to eat. Use a meat thermometer for accuracy.
- Store leftover cooked orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven to maintain crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.