Description

This Gluten-Free Orange Chicken recipe offers a delicious, crispy chicken dish coated in a tangy and flavorful orange sauce. Perfect for those avoiding gluten, it combines tender chicken thighs fried to golden perfection and tossed in a luscious orange glaze made from fresh juice, tamari, and aromatic ginger and garlic. Garnished with green onions and toasted sesame seeds, this dish is a delightful gluten-free twist on a classic favorite.

Ingredients

Scale

Chicken and Coating

1 lb boneless chicken thighs, cut into bite-sized chunks
½ cup gluten-free flour blend (rice flour, tapioca starch, potato starch blend recommended)
Pinch of salt
Oil for frying (canola, avocado oil, or other neutral oils)

Orange Sauce

1 cup freshly squeezed orange juice
1 tbsp orange zest (from fresh oranges)
3 tbsp tamari sauce (gluten-free soy sauce alternative)
2 tbsp rice vinegar
2 tbsp coconut sugar or honey
2 cloves garlic, minced
1 tbsp fresh ginger, grated

Thickener

1 tbsp arrowroot powder or cornstarch (for thickening)
2 tbsp cold water (to dissolve arrowroot/cornstarch)

Garnishes

2 green onions, thinly sliced
1 tbsp toasted sesame seeds
Optional: fresh chopped cilantro or parsley for garnish

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Instructions

Prepare the Chicken: Cut the boneless chicken thighs into bite-sized chunks. Pat the chicken pieces dry with paper towels to ensure crispiness. Toss the pieces evenly in a mixture of gluten-free flour blend and a pinch of salt until well coated.
Make the Orange Sauce: In a bowl, whisk together freshly squeezed orange juice, orange zest, tamari sauce, rice vinegar, coconut sugar or honey, minced garlic, and grated ginger. This mixture forms the tangy, flavorful orange sauce base.
Fry the Chicken: Heat a generous amount of neutral oil in a skillet over medium-high heat. Fry the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook each side for about 4-5 minutes until golden brown and crispy. Remove the chicken and drain on a paper towel-lined plate.
Thicken the Sauce: Pour the orange sauce mixture into a clean pan and bring it to a gentle simmer. Dissolve the arrowroot powder or cornstarch in cold water, then slowly whisk this slurry into the simmering sauce. Stir continuously until the sauce thickens into a glossy glaze.
Toss Chicken in Sauce: Return the crispy chicken pieces to the pan with the thickened orange sauce. Toss thoroughly to coat each piece evenly and cook for an additional minute to heat through.
Garnish and Serve: Remove from heat, garnish with sliced green onions and toasted sesame seeds, and optionally sprinkle fresh chopped cilantro or parsley before serving.

Notes

To ensure the chicken crisps up nicely, make sure to pat it dry before coating with flour.
Frying in batches prevents overcrowding, which would steam the chicken instead of frying it.
If arrowroot powder is unavailable, cornstarch is a suitable substitute for thickening the sauce.
Use freshly squeezed orange juice and zest for the brightest flavor.
Adjust the sweetness by using either coconut sugar or honey according to preference.
For a spicier kick, consider adding a pinch of red pepper flakes to the sauce.