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Gluten-Free Orange Chicken

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A bright and crunchy take on a classic favorite, made gluten-free for sensitive cooks and picky eaters.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3/4 cup gluten-free flour blend (or almond/rice flour as substitutes)
  • 2 large eggs, beaten
  • Vegetable oil for frying (about 2 cups)
  • 3/4 cup freshly squeezed orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons gluten-free soy sauce
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon cornstarch or tapioca starch for thickening
  • 2 tablespoons water for cornstarch slurry

Instructions

  1. Pat the chicken pieces dry with paper towels so the coating sticks.
  2. Beat the eggs in one bowl and place the gluten-free flour in another bowl. Dip each piece into the eggs, then fully coat with flour.
  3. Heat the oil in a deep skillet to between 350 and 375°F. Fry the chicken in batches so the pan is not crowded. Cook each batch for about 4 to 5 minutes until golden brown and cooked through. Drain on a rack or paper towels.
  4. In a small saucepan, combine the orange juice, orange zest, gluten-free soy sauce, honey, garlic, and ginger. Warm the sauce over medium heat until the flavors meld.
  5. Mix the cornstarch with the water to make a smooth slurry. Gradually whisk the slurry into the simmering sauce until it thickens and becomes glossy. Remove from heat.
  6. Pour the hot sauce over the fried chicken and toss gently to coat every piece. Serve right away to keep the chicken crisp.

Notes

Use almond flour for a slightly nutty crunch, or rice flour for a lighter crisp. A kitchen thermometer helps keep the oil at the ideal frying temperature.

Nutrition

Find it online: https://www.simplefamilydishes.com/gluten-free-orange-chicken-2/