Original Post: https://www.evolvingtable.com/crispy-chinese-orange-chicken/
Gluten-Free Orange Chicken Recipe
Craving Chinese takeout on a gluten-free diet? No need to miss out! You can have this Gluten-Free Orange Chicken ready in under 30 minutes. Crispy skin, fresh orange flavor, and no weird or hard-to-find ingredients needed.
Servings: 4 servings
Ingredients
- 1 ¼ lbs. chicken thighs boneless and skinless
- ¼ cup cornstarch or tapioca starch
- ¼ cup flour or a gluten-free 1-to-1 blend*
- ¾ tsp. salt
- ¼ tsp. black pepper
- 3-4 Tbsp. oil avocado or peanut
- Green Onions thinly sliced, optional
- Toasted sesame seeds optional
Orange Sauce
- ¾ cup orange juice freshly squeezed
- ¼ cup tamari or gluten-free soy sauce
- 3 Tbsp brown sugar or coconut sugar
- 2 Tbsp. cornstarch or tapioca starch
- 2 cloves garlic finely minced
- ½ tsp. ginger paste or finely minced fresh ginger
- 2 tsp. rice vinegar
- 1 tsp. orange zest
- 1 tsp. toasted sesame oil
- ½ tsp. salt to taste
- 1 tsp. chili sauce or Sriracha sauce
Instructions
- Trim any excess fat from the chicken thighs and cut into bite-sized pieces, about 1-inch. Whisk together cornstarch, flour, salt, and black pepper in a large bowl. Add chicken pieces and toss until all are completely coated.1 ¼ lbs. chicken thighs, ¼ cup cornstarch, ¼ cup flour, ¾ tsp. salt, ¼ tsp. black pepper
- Heat 1-2 tablespoons of oil in a large stainless-steel skillet or wok over medium to medium-high heat. Wait for the oil to sizzle and add in half of the coated chicken pieces. Make sure to shake off any excess starch/flour coating before adding to the skillet. Cook for 7-9 minutes, flipping over halfway through. Remove the cooked chicken and let drain on a paper towel-lined plate. Repeat with remaining 1-2 tablespoons oil and chicken.3-4 Tbsp. oil
- Whisk together the sauce ingredients in a medium-sized bowl. After chicken is removed from the skillet, pour in sauce, turn heat to high, and bring to a boil. Once boiling, reduce heat to low and cook for 1-2 minutes, whisking constantly. The sauce should reduce by almost half during this time.¾ cup orange juice, ¼ cup tamari, 3 Tbsp brown sugar, 2 Tbsp. cornstarch, 2 cloves garlic, ½ tsp. ginger paste, 2 tsp. rice vinegar, 1 tsp. orange zest, 1 tsp. toasted sesame oil, ½ tsp. salt, 1 tsp. chili sauce
- Once reduced, add in the cooked chicken and continue cooking over low heat for a couple of minutes, or until the chicken is heated through.
- Serve Orange Chicken over a bed of white rice with green onions and toasted sesame seeds. Enjoy!Green Onions, Toasted sesame seeds
Notes
Prep-Ahead Instructions:
This dish is best served fresh. But, you can make the sauce a day or two in advance.
Storage Directions:
For leftovers, keep the sauce and chicken separate. Store in airtight containers for up to 3 to 4 days. It's best to freeze the chicken without the sauce, as well. Spread the cooked chicken on a baking tray and flash freeze. Then, transfer the chicken to a freezer-safe bag or container and freeze for up to 3 to 4 months. To warm up, heat the chicken in a skillet, in the oven, or an air fryer for the best results. A microwave will give you soggy chicken.
Nutrition
Calories: 431kcal | Carbohydrates: 35g | Protein: 30g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 1555mg | Potassium: 501mg | Fiber: 1g | Sugar: 13g | Vitamin A: 142IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 2mg