Gluten-Free Orange Chicken
Craving takeout? Try this easy gluten-free orange chicken recipe that’s crispy, tangy, and way cheaper than delivery. Perfect for busy families!
You know that craving you get for crispy, saucy Chinese takeout at 6 p.m. on a Wednesday? Well, I’ve got the answer—and it’s gluten-free orange chicken that tastes just as amazing (and honestly, better) than what you’d get at a restaurant. The best part? You’re making it at home in under 45 minutes with ingredients you probably already have tucked away in your pantry.
I discovered this gluten-free orange chicken recipe years ago when my family went gluten-free, and I was determined not to give up our beloved takeout nights. After plenty of experimenting (and a few burnt batches, not gonna lie), I finally nailed the perfect balance of crispy coating, tender chicken, and that addictive tangy-sweet sauce.
This gluten-free orange chicken is for everyone—whether you’re brand-new to gluten-free cooking or a seasoned pro looking for an easy crowd-pleaser. The recipe uses simple swaps like gluten-free all-purpose flour and keeps the technique straightforward, so there’s no stress, just delicious results.
Table of Contents
Gluten-Free Orange Chicken Recipe
Equipment
- Large skillet or wok
- Large plastic storage bag
- Medium bowl
- Small bowl
- Whisk
- Thermometer
- Slotted spoon
- Paper towel-lined baking sheet
- Heatproof bowl
Ingredients
Chicken
- 3 count boneless, skinless chicken breasts 4-ounce each, cut into 1-inch sized pieces
- 4 cups vegetable oil peanut oil preferred for frying
Dry Coating
- ½ cup gluten-free all-purpose flour Pillsbury Gluten Free Flour recommended
- ½ cup cornstarch Argo brand or equivalent
- 2 teaspoons ground ginger
- 2 large eggs whisked
Orange Sauce
- 4 tablespoons gluten-free soy sauce La Choy brand or equivalent
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup orange juice fresh preferred
- ½ cup gluten-free rice vinegar or white vinegar
- 4 tablespoons cornstarch for thickening sauce
- 4 tablespoons water
Instructions
- Combine the gluten-free all-purpose flour, cornstarch, and ground ginger in a large plastic storage bag—it’s basically a homemade shake-and-bake situation. This method makes the whole process ridiculously easy, but if you prefer a bowl setup, that works too.
- Cut your chicken breasts into 1-inch pieces by first slicing each breast in half lengthwise, then cutting those halves in half again. This sizing is important for even cooking and getting that perfect texture throughout your gluten-free orange chicken.
- Whisk the eggs in a medium bowl and add your chicken pieces, stirring gently to coat every piece evenly. You want a nice egg wash on everything—this helps the coating stick and creates that crispy exterior.
- Place all the egg-coated chicken into your storage bag with the flour mixture, seal it up, and keep turning the bag over and over until every piece is completely coated. Pop it in the fridge while you heat the oil—this chill time helps everything stick better.
- Pour vegetable oil into a large skillet or wok and heat it on medium-high until it reaches 350°F. This temperature is crucial for getting that golden, crispy coating without the chicken staying raw inside.
- Carefully add your chicken pieces to the hot oil and fry for 3–4 minutes until light golden brown. You might need to work in batches depending on your skillet size—don’t crowd the pan or you’ll steam instead of fry! The chicken will be a beautiful light golden color and will continue cooking slightly as it cools.
- Remove the chicken with a slotted spoon and place it on a paper towel-lined baking sheet to drain. This keeps it crispy and removes excess oil so your finished dish isn’t greasy.
- Carefully pour the hot oil into a heatproof bowl to cool for disposal or future use (save it if you’re planning another frying adventure!). Wipe out your skillet with a paper towel and return it to the stovetop.
- Spray a light coating of nonstick gluten-free cooking spray into the skillet (or add a small amount of oil), then add both sugars, garlic powder, and ground ginger. Stir to combine, then add the orange juice, stirring occasionally until the sugars completely dissolve into a smooth mixture.
- Add the gluten-free rice vinegar and gluten-free soy sauce, stirring everything together until well blended. The sauce should smell incredibly fragrant and inviting at this point—that’s how you know you’re on the right track with this gluten-free orange chicken recipe!
- In a small bowl, whisk together the cornstarch and water to create a smooth slurry with no lumps. Pour this mixture into your sauce and stir constantly until the sauce thickens to a maple syrup consistency—this usually takes 2–3 minutes of gentle cooking.
- Return your fried chicken pieces to the skillet and stir gently until every piece is evenly coated with that glossy, tangy sauce. Serve immediately while everything is hot and the sauce is still clinging beautifully to the chicken.
Notes
Ingredients For Gluten-Free Orange Chicken
| Component | Ingredient | Amount |
|---|---|---|
| Chicken | Boneless, skinless chicken breasts | 3 (4-ounce each) |
| Vegetable oil (peanut oil preferred) | 4 cups | |
| Dry Coating | Gluten-free all-purpose flour | 1/2 cup |
| Cornstarch | 1/2 cup | |
| Ground ginger | 2 teaspoons | |
| Large eggs, whisked | 2 | |
| Orange Sauce | Gluten-free soy sauce | 4 tablespoons |
| Ground ginger | 1/2 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Granulated sugar | 1/2 cup | |
| Brown sugar | 1/2 cup | |
| Orange juice | 1/2 cup | |
| Gluten-free rice vinegar | 1/2 cup | |
| Cornstarch | 4 tablespoons | |
| Water | 4 tablespoons |
Instructions For Gluten-Free Orange Chicken
Step 1: Prep Your Coating
Combine the gluten-free all-purpose flour, cornstarch, and ground ginger in a large plastic storage bag—it’s basically a homemade shake-and-bake situation. This method makes the whole process ridiculously easy, but if you prefer a bowl setup, that works too.
Step 2: Cut & Prepare the Chicken
Cut your chicken breasts into 1-inch pieces by first slicing each breast in half lengthwise, then cutting those halves in half again. This sizing is important for even cooking and getting that perfect texture throughout your gluten-free orange chicken.
Step 3: Coat with Egg
Whisk the eggs in a medium bowl and add your chicken pieces, stirring gently to coat every piece evenly. You want a nice egg wash on everything—this helps the coating stick and creates that crispy exterior.
Step 4: Dredge in Flour Mixture
Place all the egg-coated chicken into your storage bag with the flour mixture, seal it up, and keep turning the bag over and over until every piece is completely coated. Pop it in the fridge while you heat the oil—this chill time helps everything stick better.
Step 5: Heat Your Oil
Pour vegetable oil into a large skillet or wok and heat it on medium-high until it reaches 350°F. This temperature is crucial for getting that golden, crispy coating without the chicken staying raw inside.
Step 6: Fry the Chicken
Carefully add your chicken pieces to the hot oil and fry for 3–4 minutes until light golden brown. You might need to work in batches depending on your skillet size—don’t crowd the pan or you’ll steam instead of fry! The chicken will be a beautiful light golden color and will continue cooking slightly as it cools.
Step 7: Drain on Paper Towels
Remove the chicken with a slotted spoon and place it on a paper towel-lined baking sheet to drain. This keeps it crispy and removes excess oil so your finished dish isn’t greasy.
Step 8: Prep the Skillet for Sauce
Carefully pour the hot oil into a heatproof bowl to cool for disposal or future use (save it if you’re planning another frying adventure!). Wipe out your skillet with a paper towel and return it to the stovetop over medium heat.
Step 9: Start Your Sauce Base
Spray a light coating of nonstick gluten-free cooking spray into the skillet (or add a small amount of oil), then add both sugars, garlic powder, and ground ginger. Stir to combine, then add the orange juice, stirring occasionally until the sugars completely dissolve into a smooth mixture.
Step 10: Build the Sauce
Add the gluten-free rice vinegar and gluten-free soy sauce, stirring everything together until well blended. The sauce should smell incredibly fragrant and inviting at this point—that’s how you know you’re on the right track with this gluten-free orange chicken recipe!
Step 11: Thicken with Cornstarch Slurry
In a small bowl, whisk together the cornstarch and water to create a smooth slurry with no lumps. Pour this mixture into your sauce and stir constantly until the sauce thickens to a maple syrup consistency—this usually takes 2–3 minutes of gentle cooking.
Step 12: Combine & Serve
Return your fried chicken pieces to the skillet and stir gently until every piece is evenly coated with that glossy, tangy sauce. Serve immediately while everything is hot and the sauce is still clinging beautifully to the chicken.
Substitutions for Your Gluten-Free Orange Chicken
Swapping the Oil Type
Peanut oil is my go-to because of its high smoke point and neutral flavor, but vegetable oil, canola oil, or avocado oil work beautifully too. If you have a nut allergy, definitely stick with vegetable or canola oil instead—they fry just as well and won’t affect the taste.
Choosing Your Gluten-Free All-Purpose Flour
Pillsbury Gluten-Free Flour is what I use, but Bob’s Red Mill, King Arthur, or store brands all perform similarly in this gluten-free orange chicken recipe. The key is using a blend that includes xanthan gum for structure—it keeps your coating crispy and helps it stick properly.
Making It Dairy-Free (Already Naturally This Way!)
Here’s the fun part: this gluten-free orange chicken recipe is already completely dairy-free as written. The entire dish relies on the egg coating for binding, and the sauce is sugar, citrus, and spice-based, so you’re good to go without any modifications.
Rice Vinegar Alternatives
If you don’t have gluten-free rice vinegar on hand, white vinegar works in a pinch, though it’s slightly more acidic and bold. Apple cider vinegar adds a softer, fruitier note if you want to experiment—use the same amount and adjust sweetness if needed.
Lower-Sugar Version
Want to cut back on sugar? Try reducing the granulated and brown sugar to 1/4 cup each and add 1 tablespoon of honey or molasses for depth. This creates a less-sweet sauce that still has that signature tangy flavor without the sugar overload.
Troubleshooting Your Gluten-Free Orange Chicken
My Chicken Turned Out Soggy, Not Crispy
This usually means the oil wasn’t hot enough or you crowded the pan too much. Next time, use a thermometer to hit 350°F exactly, and fry in smaller batches with space between each piece so steam can escape instead of softening your coating.
The Sauce Seems Too Thin or Watery
If your cornstarch slurry didn’t thicken the sauce enough, make another small batch (1 teaspoon cornstarch + 1 tablespoon water), whisk it smooth, and stir it into the simmering sauce. Let it cook for another minute until you get that maple syrup consistency.
My Coating Is Falling Off During Frying
Make sure you’re letting the refrigerated chicken stay in the fridge long enough for the coating to set—at least 15 minutes. Also, double-check that you’re whisking your eggs thoroughly and coating every piece; if some chicken is exposed, it won’t hold the flour mixture as well.
The Orange Chicken Tastes Too Acidic or Too Sweet
Taste the sauce before adding the chicken and adjust to your preference—add a pinch more sugar if it’s acidic, or a splash more vinegar if it’s too sweet. Everyone’s palate is different, and this gluten-free orange chicken is totally customizable!
The Oil Splattered Everywhere and Made a Mess
Lower your heat slightly (to medium instead of medium-high) so the oil isn’t quite as violent, and try adding the chicken more slowly, piece by piece, rather than all at once. Patience here prevents kitchen disasters and keeps everyone safe.
Storage & Meal Prep Tips
Storing Leftovers
Place any remaining gluten-free orange chicken in an airtight container and refrigerate for up to 3 days. The coating softens slightly after the first day, but it’s still delicious reheated—kind of like a comfort food second act.
Reheating for Best Results
Microwave leftovers in a microwave-safe dish for 1–2 minutes until warm, stirring halfway through to heat evenly. If you want to keep things crispier, reheat in a 350°F oven for about 5 minutes on a baking sheet instead.
Make-Ahead Strategy
You can prep everything the morning-of by coating your chicken and keeping it covered in the fridge until you’re ready to fry. The dry coating and sauce can also be made ahead—just store them separately and combine everything when you start cooking for that fresh-from-scratch taste.
Freezing Leftovers
This gluten-free orange chicken freezes beautifully for up to 2 months! Store it in a freezer-safe container, and thaw in the fridge overnight before reheating. The sauce actually holds up better than the coating during freezing, but it’s still absolutely edible and convenient for those chaotic weeknights.
Serving Suggestions & Pairings
Classic Serve with Rice
Spoon your gluten-free orange chicken over steamed white rice, jasmine rice, or cauliflower rice if you’re keeping things lighter. The rice soaks up all that gorgeous sauce, and honestly, that’s the best part of the whole meal—no sauce left behind!
Add Fresh Vegetables
Toss in some steamed broccoli florets, bell pepper strips, or snap peas right into the skillet with the cooked chicken and sauce for the last minute of cooking. This adds crunch, nutrients, and makes it feel even more like takeout right at home.
Quick Family Dinner Idea
Serve this gluten-free orange chicken alongside a simple green salad with a light vinaigrette and some quick-cooking rice on a busy weeknight. You’ve got protein, veggies, and carbs all ready in under 45 minutes—total win for families juggling multiple schedules.
Make It a Grain Bowl
Layer cooked quinoa or brown rice in a bowl, top with your gluten-free orange chicken and sauce, then add shredded carrots, cucumber, and a sprinkle of sesame seeds. It’s fun to assemble, feels fancy, and packs perfectly for lunch leftovers.
Variations & Dietary Adjustments
Kid-Friendly Twist
If your little ones find the sauce too tangy, reduce the vinegar to 1/4 cup and bump up the orange juice to 3/4 cup for a sweeter, milder version. You can also serve the sauce on the side so kids can control how much they use, which gives them ownership over their plate.
Lower-Dairy Alternative
Man, oh man, I love that this recipe is naturally dairy-free as-is! But if you want to bump up the protein and richness without dairy, add a tablespoon of sesame oil to your sauce—it adds toasty depth without any milk products.
Spicy Version for Heat Lovers
Add 1/2 teaspoon of red pepper flakes or a dash of sriracha to your sauce mixture for a kick that keeps things interesting. You can also serve with sriracha on the side for anyone who wants to customize their heat level.
Paleo-Friendly Orange Chicken
Use cassava flour or a paleo all-purpose flour blend instead of gluten-free all-purpose flour for your coating, and replace the sugars with coconut sugar in equal amounts. The flavor profile stays similar, and you’ll have a version that fits different dietary preferences.
Holiday Dinner Transformation
Well, this isn’t your typical Thanksgiving fare, but it’s absolutely perfect as a fun, family-friendly Christmas or New Year’s appetizer served in bite-sized pieces on toothpicks. Your gluten-free orange chicken becomes an elegant party offering when you shrink the portions and add a little gold leaf—totally doable and so impressive!
FAQs About Gluten-Free Orange Chicken
Can I make this recipe without a wok?
Absolutely! A large skillet works beautifully for this gluten-free orange chicken recipe. You might need to cook in smaller batches, but the results are just as crispy and delicious.
What’s the best way to tell if my oil is 350°F without a thermometer?
Drop a small piece of bread into the oil—if it sizzles immediately and turns golden in about 60 seconds, your oil is ready. If it burns right away, it’s too hot; if it takes longer to brown, it needs more heat.
How do I know if my chicken is fully cooked inside?
Cut the largest piece open and check that there’s no pink inside and that juices run clear. For peace of mind, you can also use a meat thermometer to confirm the internal temperature reaches 165°F.
Is this gluten-free orange chicken truly gluten-free?
Yes! Every ingredient is gluten-free as long as you use certified gluten-free soy sauce, rice vinegar, and all-purpose flour. Always double-check your brands, especially the soy sauce, since some versions contain wheat.
Can I double this recipe for a crowd?
You can, but I’d recommend making it in two batches rather than all at once. Doubling the oil and having too much chicken in the pan affects cooking temperature and makes it harder to get consistently crispy results for your gluten-free orange chicken.
Best way to reheat without losing the crispy coating?
Use a toaster oven or regular oven at 350°F for 5 minutes instead of the microwave. It takes a bit longer, but your coating stays crispier than microwaving, which is worth the few extra minutes.
Final Thoughts
There’s something special about serving homemade gluten-free orange chicken to the people you love. You’re not just making dinner—you’re showing your family that eating gluten-free doesn’t mean missing out on cravings, comfort food, or that take-out joy.
This recipe has become such a staple in our house that I honestly can’t remember the last time we actually ordered takeout for it. The fact that it’s easy enough for beginners, satisfying enough for the pickiest eaters, and flexible enough to tweak to your taste makes it an absolute keeper.
If you give this gluten-free orange chicken a try, I’d absolutely love to hear how it turns out! Drop a comment with your experience, your favorite twist, or how your family loved it. And if you’re looking for more weeknight winners, check out our complete gluten-free baking guide and our easy dairy-free dessert ideas to keep the wins coming.
