Gluten Free Orange Chicken

5 from 17 votes

This gluten free orange chicken makes one simple tweak to create an orange chicken dish full of classic flavor and textures with no gluten.

Prep Time10

Cook Time15

Total Time25

Course: dinner

Cuisine: Chinese

Keyword: boneless chicken thighs, gluten free chicken, gluten free orange chicken, orange chicken, takeout chicken

Servings:

Calories: 328kcal

Rinse the chicken and dice it into small cubes. Then, pat dry. Preheat the oil to 340 degrees in a large skillet or deep fryer.
Whisk the cornstarch, flour, tamari sauce, seasonings, egg, sesame oil, and water in a medium bowl.
Add the chicken pieces and stir to coat well.
Fry the chicken in small batches in the hot oil for 4 to 7 minutes until cooked through and golden, transferring the chicken to a wire rack with paper towels underneath it as you go.
Place the chicken back into the oil and fry for another minute until you achieve a golden color and extra crispy coating.

While the chicken is cooking, whisk the orange juice and zest, tamari sauce, rice vinegar, brown sugar, minced chili garlic, sesame oil, and ground ginger in a large measuring cup.
Add the mixture to a large wok or pan over medium heat. Then, mix the cornstarch and water and add it to the pan. Cook for a minute until thickened.
When the sauce has thickened, remove it from the heat and mix in the chicken pieces until evenly coated.

Storage

Refrigerate leftovers for up to 3 days in an airtight container.
For longer storage, freeze the chicken for up to 3 months in an airtight, freezer-safe container.
To reheat, defrost the chicken overnight if frozen. Then, microwave at 1-minute intervals until heated through.

Tips

The key to achieving crispy fried food is controlling the oil temperature. Preheat your oil and dip a piece of coated chicken in it when you think it's ready. If the coating sizzles, it's ready to go.
Work in small batches to keep the oil hot and maintain its temperature.
When washing chicken, hold it as close to the bottom of the sink as possible and use a gentle stream of water to minimize splashing.
It takes very little time to double-fry the chicken pieces. Keep a close eye on them to ensure they don't burn.
It's essential to place the chicken on a rack, not on a plate. The rack allows all sides of the chicken's coating to crisp as it cools.
Remove the wok from the heat before adding the chicken. This keeps the chicken from overcooking.