Gluten Free Orange Chicken
Crispy, saucy, and bursting with bright citrus flavor, this pan-fried orange chicken is the kind of takeout-style dinner that makes staying in feel like a serious upgrade. The coating is built entirely from cornstarch and egg — no wheat flour anywhere — so you get that satisfying golden crunch without any gluten in sight. Tamari steps in for traditional soy sauce in the glossy orange sauce, which is a simple but important swap that keeps the whole dish safe without sacrificing any of that deep, savory depth. Freshly squeezed orange juice and zest give the sauce a brightness that bottled versions just can't match, and a hit of ginger, garlic, and red pepper flakes keeps things interesting all the way to the last bite. The whole thing comes together in one skillet, which means less cleanup and more time enjoying dinner. Serve it over steamed rice for four people and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¾ cup cornstarch
- 2 large eggs, beaten
- ⅓ cup neutral oil (such as avocado or canola oil), plus more as needed
For the sauce
- 1 cup fresh orange juice (from about 3 medium oranges)
- 1 tbsp orange zest
- 3 tbsp tamari
- 3 tbsp rice vinegar
- 3 tbsp granulated sugar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a large bowl, toss the chicken pieces with the salt and pepper. In a separate shallow bowl, whisk together the sauce cornstarch and cold water to make a slurry; set aside. In another small bowl, whisk together the orange juice, orange zest, tamari, rice vinegar, granulated sugar, honey, sesame oil, ginger, garlic, and red pepper flakes until the sugar dissolves; set aside.
- 2
Place the 3/4 cup cornstarch in a shallow bowl and the beaten eggs in a second shallow bowl. Working in batches, dip each chicken piece in the egg, letting the excess drip off, then dredge in the cornstarch, pressing to coat on all sides.
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