Make the best Orange Chicken — gluten free, healthy, and ready in just 29 minutes. This easy recipe beats Chinese takeout and features a bright, tangy orange sauce that clings to tender chicken pieces.
Table of contents
- Ingredients
- Instructions
- Tips and tricks
- How to store and reheat
- What to serve with it
- More gluten free Chinese recipes
My love for making classic Chinese takeout dishes gluten free began with a General Tso’s recipe and quickly expanded to favorites like Orange Chicken and Honey Chicken. While the cooking technique is similar across these dishes, each sauce gives the dish its unique personality: orange sauce is sweet and citrus-forward, General Tso’s is spicier, and honey chicken relies on honey for its sweetness. This Orange Chicken recipe swaps wheat flour for cornstarch and uses gluten free soy sauce (tamari) so it’s safe for those avoiding gluten without sacrificing the familiar texture and flavor.
Ingredients
- Orange – zest and fresh-squeezed juice. Zest adds aroma and bright citrus flavor; choose a blemish-free orange for the best zest.
- White wine vinegar – can be swapped with rice vinegar if desired.
- Gluten free soy sauce (tamari) – keeps the sauce gluten free. Regular soy sauce may be used if gluten is not a concern.
- Sriracha – balances the sweetness; adjust to taste or omit for a milder sauce.
- Garlic – fresh cloves, crushed or minced, for the best flavor.
- Ginger – ground ginger works well; freshly grated ginger can be used instead for more brightness.
- Brown sugar – sweetens both the sauce and the chicken coating.
- Boneless, skinless chicken breasts – cut into bite-size pieces. Boneless skinless thighs can be used for darker meat and more juiciness.
- Egg – whisked, used to help the cornstarch batter adhere to the chicken.
- Cornstarch – used instead of flour to create a light, crispy coating that keeps the recipe gluten free.
- Olive oil – for pan frying. Neutral oils like avocado, canola or vegetable oil also work well.
- Green onions and sesame seeds – optional garnishes that add fresh color and texture.
Instructions
Step-by-step photos show the process, but the instructions below are complete and easy to follow. Quantities are listed in the ingredient section later in the recipe card.
Step 1: Make the orange sauce. In a medium bowl combine fresh-squeezed orange juice, white wine vinegar, gluten free soy sauce, sriracha, garlic, orange zest, ground ginger and brown sugar. Stir well and set aside.
Step 2: Prepare the chicken. Whisk one egg in a shallow dish. Place bite-sized chicken pieces in the egg and toss to coat.
Step 3: In another shallow bowl combine cornstarch and a bit of brown sugar. Transfer the egg-coated chicken to the cornstarch mixture, coating evenly. Shake off excess cornstarch and set pieces aside.
Step 4: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and stir-fry until lightly browned, about 5–7 minutes.
Step 5: Pour the prepared orange sauce over the chicken and reduce heat to medium-low.
Step 6: Simmer for 8–10 minutes or until the sauce thickens and coats the chicken. Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Tips and tricks
- Two-hand method for battering: Use one hand to dip chicken into the egg and the other hand to coat with cornstarch. This prevents the batter from clumping.
- Adjust the heat: Add red pepper flakes or more sriracha to the sauce if you prefer a spicier version; reduce or omit for a milder dish.
- Make the sauce ahead: The orange sauce can be stored in the refrigerator for up to 7 days or frozen for up to 6 months. Thaw in the refrigerator overnight before using.
- For a crispier finish: Deep frying the chicken in 3 inches of hot oil for 2–3 minutes per batch yields a more traditional restaurant texture. Drain on a paper towel and toss in the sauce.
How to store and reheat
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Oven reheating: Arrange the chicken on a baking sheet in a single layer and place under a low broiler for 2–3 minutes to warm through and maintain some crispness.
- Microwave reheating: Microwave for about 2 minutes in a microwave-safe dish. A squeeze of fresh orange juice after reheating brightens the flavor.
What to serve with it
Serve this Orange Chicken over steamed white rice for a classic meal. For a lower-carb option, pair it with cauliflower rice or serve in lettuce cups. Steamed or stir-fried vegetables such as snap peas, broccoli, or roasted Asian-style vegetables complement the sweet citrus sauce nicely. Other great side ideas include lo mein or a simple vegetable stir-fry.
More gluten free Chinese recipes
Here are some other gluten free Asian-style recipes you can try making at home:
- Honey Walnut Shrimp — a quick dim sum-style favorite.
- Sweet & Sour Chicken Fried Rice — combines two classics into one satisfying dish.
- 20 Minute Kung Pao Chicken — a spicy, stir-fried chicken with peanuts.
- Chinese Lettuce Wraps — a lighter, flavorful appetizer-style meal.
- Sriracha Steak Fried Rice — a fast one-pan dinner with a kick.
- Beef & Broccoli Stir Fry — a home-cooked take on a popular restaurant entree.
Recipe Card
Gluten Free Orange Chicken
Servings: 2 | Prep & Total Time: 29 minutes | Author: Whitney Bond
Ingredients
- 1/4 cup fresh squeezed orange juice
- 2 tbsp white wine vinegar
- 2 tbsp gluten free soy sauce (tamari)
- 1 tsp sriracha (adjust to taste)
- 2 cloves garlic, crushed
- 1 tsp orange zest
- 1/4 tsp ground ginger (or 1 tsp fresh grated)
- 1/4 cup brown sugar (for the sauce)
- 1 lb boneless, skinless chicken breasts, cut into large chunks
- 1 egg, whisked
- 1/2 cup cornstarch
- 2 tbsp brown sugar (for the coating)
- 3 tbsp olive oil (or other neutral oil)
- 2 tbsp fresh green onions, chopped (garnish)
- 1 tsp sesame seeds (garnish)
Directions
- Combine orange juice, white wine vinegar, gluten free soy sauce, sriracha, garlic, orange zest, ground ginger and 1/4 cup brown sugar in a medium bowl. Set aside.
- Whisk the egg in a shallow dish. In a separate shallow bowl, mix cornstarch with 2 tbsp brown sugar.
- Dip chicken pieces in the egg, then coat with the cornstarch mixture. Shake off excess.
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes until lightly browned.
- Pour the sauce over the chicken, reduce heat to low, and simmer 8–10 minutes until sauce thickens and coats the chicken.
- Garnish with green onions and sesame seeds. Serve with rice, cauliflower rice or vegetables.
Notes
- For extra heat, add 1/2 tsp red pepper flakes or more sriracha to the sauce, or sprinkle chili flakes when serving.
- To reheat, microwave for 2 minutes or broil on low for 2–3 minutes to revive crispness.
Nutrition (approximate per serving)
Calories and macronutrient values vary based on exact ingredients and portion sizes. This recipe is protein-rich and naturally flavored with fresh orange and aromatics.