Gluten-Free Orange Chicken
A delightful dish combining zesty orange flavor with crispy chicken, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3/4 cup gluten-free flour blend Can also use almond flour or rice flour.
- 2 large eggs, beaten
- 2 cups vegetable oil for frying Use oil with a high smoke point.
- 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 the cornstarch slurry.
Instructions
Preparation
- Cut the boneless chicken breasts into bite-sized pieces and pat them dry with paper towels.
- In a bowl, beat the eggs until well combined. In another bowl, place the gluten-free flour.
- Dip each piece of chicken into the beaten eggs and then coat thoroughly with the gluten-free flour.
Cooking
- Heat the vegetable oil in a deep skillet over medium-high heat, bringing it to a temperature between 350-375°F.
- Fry the chicken pieces in batches for about 4-5 minutes until they are golden brown and crispy.
- In a small saucepan, combine the orange juice, orange zest, soy sauce, honey, minced garlic, and ginger. Heat this mixture over medium heat.
- Mix the cornstarch with water to create a slurry. Gradually add it to the sauce while stirring until thick and glossy.
- Pour the sauce over the fried chicken, tossing gently to ensure each piece is even coated.
- Serve immediately to maintain optimal crunch and flavor.
Notes
Serve over jasmine rice or with steamed broccoli for added nutrition. Leftovers can be stored in the fridge for up to 3 days and reheated gently to retain crispiness.