Crispy Gluten-Free Orange Chicken (Baked Option)

Name: Crispy Gluten-Free Orange Chicken (Baked Option)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 cup orange juice; ¼ cup white sugar; ¼ cup light brown sugar; 2 tablespoons gluten-free rice vinegar (Mizkan, Wan Ja Shan, Kikkoman, and Marukan brands are all gluten-free); 2 tablespoons gluten-free soy sauce (I use LaChoy brand); 1 tablespoon fresh minced ginger ((or ¼ tsp dried ginger)); 2 garlic cloves (minced); ¼ teaspoon red chili pepper flakes; zest of 1 orange; 1 tablespoon cornstarch; 2 tablespoons water; 1 ½ pounds boneless, skinless chicken breasts or thighs (cut in 1-inch pieces); 1 large egg; ½ cup cornstarch; ¼ cup gluten free all purpose flour; ½ teaspoon salt; ⅛ teaspoon pepper; canola oil (for frying); cooked rice (for serving); optional garnish: sesame seeds, sliced green onions

7 steps

Prep:15minCook:15min

Better than takeout (including Panda Express!) gluten-free orange chicken recipe comes together effortlessly. Crispy chicken bites in a sweet and spicy orange sauce can be made as a stir-fry or baked for hands-off gluten-free, dairy-free dinner!

Updated at: Sat, 30 Nov 2024 04:53:20 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories452.8 kcal (23%)

Total Fat7.4 g (11%)

Carbs54.2 g (21%)

Sugars29.2 g (32%)

Protein41.8 g (84%)

Sodium836 mg (42%)

Fiber1.3 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Begin by making the sauce. In a small sauce pan combine the orange juice, both sugars, vinegar, soy sauce, garlic, ginger, red chili flakes, and orange zest. Bring to a simmer over medium heat and cook for 3 minutes.

Step 2

Whisk together 1 tablespoon cornstarch with 2 tablespoons water. Add to the orange sauce and stir to combine. Cook until thickened, about 3-5 minutes and set aside.

Step 3

Before breading the chicken begin to heat the oil. Place about 1-2 inches oil in a heavy, deep skillet over medium to medium-high heat. It will take about 10-15 minutes to reach the ideal frying temperature, 350ºF. Check the temperature occasionally using an instant read thermometer (my absolute fave!) or candy thermometer.

Step 4

While the oven is heating, in a large bowl whisk an egg. Add the chicken pieces and toss to combine. In a separate bowl stir together the cornstarch, flour, salt, and pepper. Toss a few pieces of chicken in the flour mixture at a time, coating all sides. Transfer coated pieces to a baking sheet and repeat with remaining chicken.

Step 5

Once the oil reaches the proper temperature, cook the chicken in 3 batches. Be careful to not crowd the pan, or the oil temperature will reduce, leading to longer cooking times and greasy chicken.

Step 6

Flip the chicken in the hot oil occasionally to cook all sides until it starts to brown, about 2-3 minutes. Transfer to a paper-towel lined baking sheet and repeat with remaining chicken.

Step 7

Toss the cooked chicken with the orange sauce and serve immediately over rice. Garnish with sesame seeds and sliced green onions.

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