Quick & Easy Gluten Free Orange Chicken Recipe (Takeout Style)

Quick and Easy Gluten Free Orange Chicken

If you have been missing that classic mall food court orange chicken since going gluten-free, this recipe is for you! We’ve skipped the heavy wheat batter and replaced it with a light, crispy coating that lets the vibrant, citrusy sauce shine. It’s faster than delivery and significantly healthier.

❤️ Recipe Summary

This is one of my go-to weeknight meals because it comes together in under 30 minutes. The secret is using cornstarch for the coating—it creates a crunch that stays crispy even after being tossed in the sticky orange glaze. It’s sweet, savory, and has just the right amount of “zing” from fresh orange zest.

Ingredient Notes:

• Chicken Thighs: I highly recommend boneless, skinless thighs for the juiciest results, but chicken breast works perfectly well if you prefer a leaner cut.
• Cornstarch or Arrowroot: This is the key to a gluten-free “crunch.” It creates a thin, crisp shell that absorbs the sauce beautifully.
• Tamari or Coconut Aminos: Traditional soy sauce contains wheat! Always use certified GF Tamari or Coconut Aminos to keep this safe.
• Fresh Orange Juice & Zest: Don’t skip the zest! Most of the “orange” flavor lives in the peel.
• Rice Vinegar: This provides the necessary tang to balance the sugar in the sauce.

How to Make Gluten Free Orange Chicken (Step-By-Step)

1. Prep the Chicken: Cut your chicken into bite-sized pieces and toss them in a bowl with cornstarch, salt, and pepper until fully coated.
2. Sear to Crisp: Heat oil in a large skillet over medium-high heat. Brown the chicken in batches so the pan isn’t crowded; this ensures they fry rather than steam.
3. Whisk the Sauce: While the chicken cooks, whisk together your orange juice, zest, tamari, honey (or sugar), garlic, and ginger.

• Thicken: Pour the sauce into the pan with the chicken. Let it simmer for 2–3 minutes. The cornstarch from the chicken will naturally thicken the sauce into a sticky glaze.
• Garnish: Toss with sesame seeds and green onions and serve immediately over rice.

Frequently Asked Questions:

• Can I air fry the chicken? Yes! Spritz the cornstarch-coated chicken with oil and air fry at 400°F (200°C) for 10–12 minutes before tossing in the sauce.
• Is this recipe spicy? It has a very mild kick from the ginger. If you like heat, add 1/2 teaspoon of red chili flakes to the sauce.
• How do I store leftovers? Keep in an airtight container for up to 3 days. Reheat in a skillet to help the chicken regain some texture.

Love This Recipe?

Please leave a 5-star rating in the recipe card below! Your reviews help other gluten free foodies find my kitchen.

Easy Gluten Free Orange Chicken

Ingredients 1x2x3x

• 1.5 lbs Chicken Thighs (cut into 1-inch chunks)
• 1/2 cup Cornstarch
• 1/2 tsp Salt & Black Pepper
• 2 tbsp Vegetable Oil (for frying)

The Sauce:

• 3/4 cup Orange Juice (fresh is best!)
• 1 tbsp Orange Zest
• 1/4 cup Tamari (Gluten-Free)
• 2 tbsp Rice Vinegar
• 1/3 cup Honey or Brown Sugar
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)

Instructions

1. Toss chicken in cornstarch until coated.
2. Fry chicken in hot oil until golden brown and cooked through (about 6-8 mins).
3. Remove chicken and wipe excess oil from the pan.
4. Add sauce ingredients to the pan. Bring to a boil.
5. Add chicken back in and toss until the sauce thickens and coats the meat.

Notes

• If the sauce is too thick, add a splash of water.
• Serve with steamed broccoli and jasmine rice for a complete meal.

SPECIAL NOTE

To make this even faster, you can prep the sauce the night before and store it in a jar in the fridge!

Nutrition

• Calories: 340 kcal
• Protein: 24 g
• Net Carbs: 32 g

Nutrition Disclaimer

Values are estimates. Please verify based on your specific ingredient brands.