Gluten Free Orange Chicken
This gluten free orange chicken makes one simple tweak to create an orange chicken dish full of classic flavor and textures with no gluten.
Servings: 4
Calories: 328kcal
Ingredients
Chicken
- 1 lb boneless skinless chicken thighs
- ½ cup cornstarch
- 1 tablespoon cornstarch
- 2 tablespoon 1:1 gluten free flour
- 2 tbsp tamari sauce
- ½ tablespoon 14 spice seasoning
- ¼ tsp salt
- 1 egg
- 1 teaspoon sesame oil
- ⅓ cup water
- canola oil for frying 2 to 3 cups
Sauce
- ¾ cup orange juice
- 1 tablespoon orange zest
- 3 tablespoon tamari sauce
- 1 tablespoon rice vinegar
- 3 tablespoon brown sugar
- 1 tbsp minced chili garlic
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoon cold water
Instructions
Chicken
- 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.
Sauce
- 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.
Notes
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.
- The key to crispy fried food is 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.
- When washing chicken, hold it as close to the bottom of the sink as possible and use a gentle stream of water to reduce or eliminate splashing.
Nutrition
Calories: 328kcal | Carbohydrates: 36g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 149mg | Sodium: 1525mg | Potassium: 453mg | Fiber: 1g | Sugar: 13g | Vitamin A: 186IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 2mg
