Gluten Free Orange Chicken
Make restaurant-quality Gluten Free Orange Chicken at home with crispy cornstarch coating and tangy-sweet sauce. Ready in 30 minutes—no takeout needed!
You know what I missed most after going gluten-free? That sticky, sweet, absolutely addictive orange chicken from my favorite Chinese spot. The kind with impossibly crispy coating and sauce that makes you lick your fingers without shame.
But here’s the beautiful truth: this Gluten Free Orange Chicken is even better than takeout, and you can have it on your table in about 30 minutes. No weird ingredients, no complicated techniques—just straightforward cooking that delivers those same craveable flavors you’ve been dreaming about.
I’ll never forget the first time I made this for my daughter’s birthday dinner. She took one bite, looked up with wide eyes, and said, “Wait, this is gluten-free?” That’s when I knew I’d cracked the code on recreating this Chinese takeout classic without any gluten whatsoever.
Table of Contents
Ingredients
| Gluten Free Breaded Chicken | Amount |
|---|---|
| Chicken (cut into bite-sized pieces) | 2 pounds |
| Salt | ½ teaspoon |
| Ground pepper | ½ teaspoon |
| Cornstarch | ½ cup |
| Oil | ¼ cup (approximately) |
| Gluten Free Orange Chicken Sauce | Amount |
|---|---|
| Tamari Gluten Free Soy Sauce | ¼ cup |
| Rice Vinegar | ¼ cup |
| Orange Juice | ¼ cup |
| Water | ¼ cup |
| Brown Sugar (packed) | ¼ cup |
| Cornstarch | 1 tablespoon |
| Minced Garlic | ½ teaspoon |
| Crushed Red Pepper Flakes | ¼ teaspoon |
| Orange Zest | 1 tablespoon |
| Green onions (for garnish) | Optional |
Instructions
Step 1: Heat a heavy-bottomed skillet over medium-high heat while you prep your chicken. This gives your pan time to get nice and hot, which is the secret to that restaurant-style crispy coating.
Step 2: Place the cornstarch in a large bowl and season it with salt and pepper. Add your bite-sized chicken pieces on top and toss everything together until each piece is evenly coated—the coating should look dry and powdery, almost like fresh snow.
Step 3: Add just enough oil to coat the bottom of your hot skillet, then carefully add the coated chicken pieces. Don’t overcrowd the pan, or you’ll end up steaming instead of crisping—work in batches if needed.
Step 4: Cook the chicken, stirring occasionally, until every piece is cooked through and golden brown on all sides. This usually takes about 8-10 minutes, and you’ll know it’s ready when the coating turns a gorgeous amber color and sounds crispy when you tap it with your spatula.
Step 5: While your chicken is cooking, whisk together all the sauce ingredients in a small bowl until completely smooth. Make sure that tablespoon of cornstarch is fully dissolved—no lumps allowed!
Step 6: Once the chicken is perfectly crispy and cooked through, pour the sauce directly into the hot skillet with the chicken. Let it simmer and stir continuously for about 2-3 minutes until the sauce thickens and coats every piece with that glossy, tangy-sweet glaze.
Step 7: Garnish with sliced green onions if you’re feeling fancy, and serve immediately while it’s still piping hot. The chicken tastes amazing over steamed rice or cauliflower rice for a lighter option.
Substitutions
Chicken Options: If you can’t find chicken tenderloins, boneless skinless chicken breasts or thighs work beautifully. Just cut them into uniform bite-sized pieces so everything cooks evenly—aim for about 1-inch cubes.
Tamari Alternatives: Regular gluten-free soy sauce or coconut aminos both work great in this Crispy Gluten-Free Orange Chicken. Just note that coconut aminos are slightly sweeter and less salty, so you might want to add a pinch more salt to balance things out.
Fresh vs. Bottled Juice: Fresh-squeezed orange juice gives you the brightest, most vibrant flavor, but bottled works perfectly fine too. I’ve made this recipe dozens of times with whatever’s in my fridge, and it always turns out delicious.
Sugar Swaps: You can use coconut sugar or even honey instead of brown sugar if that’s what you’ve got. The flavor will be slightly different but still wonderfully caramelized and sweet.
Troubleshooting
Soggy Coating Issues: If your coating isn’t getting crispy, your pan probably isn’t hot enough or you’ve crowded too many pieces together. Give them space to breathe, and don’t be afraid of that medium-high heat—it’s your friend here.
Sauce Too Thin: Well… if your sauce looks more like soup than glaze, you either didn’t let it simmer long enough or your cornstarch wasn’t fully dissolved. Keep cooking it for another minute or two while stirring constantly, and it’ll thicken right up.
Burnt Garlic Flavor: If your Gluten-Free Chinese Orange Chicken tastes bitter, the garlic probably cooked too long at high heat. Next time, make sure you’re adding the sauce relatively soon after the chicken finishes cooking so the garlic stays sweet and mellow.
Uneven Cooking: Make sure all your chicken pieces are roughly the same size before you start. Smaller pieces cook faster than larger ones, which means you’ll end up with some overcooked and some undercooked if they’re not uniform.
Storage and Meal Prep
Store any leftover Gluten Free Orange Chicken in an airtight container in your fridge for up to 3 days. The coating won’t stay quite as crispy after refrigeration, but you can revive it by reheating in a hot skillet or air fryer at 375°F for about 5 minutes.
For meal prep, you can cook the chicken and make the sauce separately, then store them in different containers. When you’re ready to eat, just reheat the chicken until crispy, warm the sauce, and toss everything together—it takes maybe 5 minutes and tastes freshly made.
Serving Suggestions
This Gluten-Free Panda-Style Orange Chicken is incredible served over fluffy jasmine rice or perfectly seasoned fried rice made gluten-free. I love adding steamed broccoli on the side for a complete meal that feels like a restaurant splurge without leaving your kitchen.
For a lower-carb option, serve it over cauliflower rice or zucchini noodles—the sauce clings beautifully to anything you pair it with. Sometimes I’ll even toss it with crispy lettuce cups for a fun, deconstructed approach that my kids absolutely love.
Variations
Kid-Friendly Version: Dial back the red pepper flakes to just a tiny pinch, or skip them entirely for super sensitive palates. The orange flavor still shines through beautifully, and according to research on nutritional benefits of gluten-free diets, this version keeps all the good stuff kids need without any tummy troubles.
Extra Crispy Method: For coating that’s as crunchy as glass, double-coat your chicken by dipping the cornstarch-coated pieces in beaten egg, then back into the cornstarch mixture before cooking. Man, oh man, does this create an incredible texture that holds up even better to that sticky sauce!
Spicy Orange Chicken: Bump up those red pepper flakes to a full teaspoon, or add a drizzle of sriracha to your sauce mixture. Some people swear by adding a splash of chili oil at the end for extra heat that makes your taste buds dance.
Dairy-Free Confirmation: Good news—this recipe is naturally dairy-free already, so it works perfectly for families managing multiple food sensitivities. Just double-check that your tamari is certified gluten-free, and you’re golden.
Gluten Free Orange Chicken FAQs
Is orange chicken usually gluten-free?
Nope, traditional restaurant orange chicken almost always contains gluten in the breading and sauce. Most takeout places use regular soy sauce and wheat-based flour for coating, which means it’s off-limits unless you make it yourself with gluten-free alternatives like this recipe.
What Chinese food is typically gluten-free?
Steamed dishes without sauce are usually your safest bet, along with naturally gluten-free options like egg drop soup and plain stir-fried vegetables. According to guidance from trusted celiac nutrition experts, you’ll want to ask specifically about soy sauce since it sneaks into almost everything at Chinese restaurants.
Is Panda Express orange chicken gluten-free?
Unfortunately, Panda Express orange chicken isn’t gluten-free because it contains wheat-based soy sauce and wheat flour in the breading. That’s exactly why I developed this homemade version—so you can enjoy Orange Chicken (Gluten-Free) anytime the craving hits without worrying about cross-contamination or hidden gluten.
How does gluten-free orange chicken taste?
Honestly? It tastes just as good—sometimes even better—than the regular version. The cornstarch creates an incredibly light, crispy coating that’s actually more delicate than traditional wheat flour, and you get that same addictive sweet-tangy sauce flavor you remember.
What are the 4 ingredients in orange chicken?
While recipes vary, the core components are chicken, orange (juice and zest), sweetener (usually sugar), and a savory element like soy sauce. This version uses those basics plus cornstarch for coating and thickening, along with rice vinegar and garlic for extra depth that makes it truly restaurant-quality.
This Gluten Free Orange Chicken has become my go-to for busy weeknights, last-minute dinner guests, and even holiday gatherings when I want something a little different from the usual turkey or ham. There’s something magical about watching that sauce bubble and thicken in the pan, knowing you’re about to serve something that’ll make everyone at the table go quiet for a few minutes while they savor every bite.
The best part? You probably have most of these ingredients sitting in your pantry right now. No specialty stores, no expensive imports, just straightforward gluten-free cooking that makes dinner exciting again without the stress or the takeout bill. Give it a try this week, and I bet it’ll become one of your family’s most-requested meals too!
Gluten Free Orange Chicken
Equipment
- Heavy-bottomed skillet
- Large bowl
- Small bowl
- Whisk
- Spatula
Ingredients
Gluten Free Breaded Chicken
- 2 pounds Chicken Cut into bite-sized pieces (chicken tenderloins work great)
- ½ teaspoon Salt
- ½ teaspoon Ground pepper
- ½ cup Cornstarch
- ¼ cup Oil Approximately
Gluten Free Orange Chicken Sauce
- ¼ cup Tamari Gluten Free Soy Sauce
- ¼ cup Rice Vinegar
- ¼ cup Orange Juice
- ¼ cup Water
- ¼ cup Brown Sugar Packed
- 1 tablespoon Cornstarch
- ½ teaspoon Minced Garlic
- ¼ teaspoon Crushed Red Pepper Flakes
- 1 tablespoon Orange Zest
- Green onions To garnish, optional
Instructions
- Heat a heavy-bottomed skillet over medium-high heat while you prep your chicken. This gives your pan time to get nice and hot, which is the secret to that restaurant-style crispy coating.
- Place the cornstarch in a large bowl and season it with salt and pepper. Add your bite-sized chicken pieces on top and toss everything together until each piece is evenly coated—the coating should look dry and powdery, almost like fresh snow.
- Add just enough oil to coat the bottom of your hot skillet, then carefully add the coated chicken pieces. Don’t overcrowd the pan, or you’ll end up steaming instead of crisping—work in batches if needed.
- Cook the chicken, stirring occasionally, until every piece is cooked through and golden brown on all sides. This usually takes about 8-10 minutes, and you’ll know it’s ready when the coating turns a gorgeous amber color and sounds crispy when you tap it with your spatula.
- While your chicken is cooking, whisk together all the sauce ingredients in a small bowl until completely smooth. Make sure that tablespoon of cornstarch is fully dissolved—no lumps allowed!
- Once the chicken is perfectly crispy and cooked through, pour the sauce directly into the hot skillet with the chicken. Let it simmer and stir continuously for about 2-3 minutes until the sauce thickens and coats every piece with that glossy, tangy-sweet glaze.
- Garnish with sliced green onions if you’re feeling fancy, and serve immediately while it’s still piping hot. The chicken tastes amazing over steamed rice or cauliflower rice for a lighter option.
