Name: Gluten-Free Orange Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1/2 cup gluten-free all-purpose flour; 1/4 cup cornstarch; 2 large eggs, beaten; 2 tablespoons olive oil; 1/2 cup orange juice (freshly squeezed preferred); 1/4 cup gluten-free soy sauce; 1/3 cup honey; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon orange zest; 1/4 teaspoon red pepper flakes (optional); 2 green onions, sliced (for garnish); Sesame seeds (for garnish)

This Orange Chicken Always Brings Back Funny Memories

Okay, you know how some recipes instantly take you back to a kitchen chaos moment? That’s me with orange chicken. Years ago, I tried to impress my college roommates by making “Chinese takeout but gluten-free” and, well, let’s just say the first batch could have doubled as bouncy balls. But perseverance (and stubborn tastebuds) wins the day! Now, this gluten-free orange chicken is my rainy day favorite—messy, totally worth it, and with a sticky sauce so good you’ll want to lick the plate. Or maybe that’s just me. If there’s ever an excuse to eat with my hands, this is it (no judgment!). And side note: orange peels in the trash can will make your kitchen smell amazing for days.

Why I Keep Going Back to This-Sometimes Twice a Week

I make this when I need that sweet-tangy comfort food hug—without blowing my bank account on takeout. My family goes nuts for the crispy bits (Sophie always picks the tiniest crunchy pieces first, I don’t know how she finds them). And it’s become my unofficial reward after long days. There was a time that frying things in oil was intimidating—seriously, hot splatters are the enemy—but using a shallow pan instead of a big deep-fry pot actually makes things way less scary (and less oily). If I’m being honest, sometimes I just use it as an excuse to eat extra rice, too.

Here’s What You Need (and a Few Swaps I’ve Tried)

Chicken breast (about 500g or two big pieces)—but thighs work if you’re after more flavor; I actually use thighs when I can find them on sale
Cornstarch—if you’ve got potato starch, that’s a-ok; one time I ran out and used rice flour, and it wasn’t half bad
Two eggs, whisked—I think duck eggs are fancy, but regular old hen eggs do just fine
An orange (zest and juice), or bottled orange juice if that’s all you’ve got (though it’s a bit sweeter)
Gluten-free soy sauce (I use Tamari, but Bragg’s is fine too)
Brown sugar or honey—my grandmother swears honey gives a glossier sauce, and I agree… most days
Rice vinegar—white vinegar in a pinch, but avoid apple cider unless you like a weird fruity tang (ask me how I know)
Garlic, 2 cloves (minced)—the bigger the better, in my book
Ginger, about a thumb’s worth—if you forget ginger, just don’t tell anyone, it’ll be fine
Neutral oil for frying (canola, sunflower, whatever’s lurking in your pantry—maybe not olive oil, unless you like smoking up the place)
Green onions & sesame seeds (optional but I like the color—plus, green stuff makes it feel *slightly* healthier)

How I Actually Cook This—It’s a Bit of a Messy Dance

Prep chicken: Cut chicken into bite-sized cubes. I go for “not too big, not too small”—like, think fancy toothpick app size. Pat them dry with a paper towel (skipping this makes the crust soggier, trust me, I’ve done the lazy version).
Mix the batter: Put cornstarch in one bowl, whisk the eggs in another. Dredge chicken bits in cornstarch first, shake off the excess, then dip into egg. One of my kids calls this the ‘glue and dust’ step. I usually do this with one hand clean, one hand sticky. It never stays that way.
Fry them up: Heat a big skillet (medium heat), pour in enough oil to just cover the bottom. Drop in the chicken, don’t crowd ‘em, turn occasionally. Takes about 3–4 minutes per side, sometimes a tad longer. You want ‘crispy tan,’ not golden brown. This is where I sneak a taste. Remove to a rack or paper towel—don’t just dump them in a bowl, or the bottom ones get sad and soggy.
Sauce time: In a separate pan (or give your frying pan a quick wipe), toss in garlic and ginger for like 30 seconds. Then add orange juice and zest, soy sauce, sugar/honey, rice vinegar, and let that bubble. I stir and taste, then usually add another pinch of sugar or a dash of soy—it’s never the same twice. Boil it until it gets a little thick, about 2–5 mins. If it’s not thickening, mix a splash of cornstarch with cold water and add that in. Works like a charm.
Combine: Toss your crispy chicken in the sauce (I use my biggest bowl and just swirl everything around until it’s all sticky and glossy). If any piece escapes the sauce, that’s the chef’s treat, right?

Notes: Stuff I’ve Messed Up So You Don’t Have To

If you forget to zest the orange before juicing, good luck—zesting soggy orange is a pain. I’ve done it more than once. Don’t recommend.
The sauce looks weird at first—kind of foamy and pale. Don’t panic, it sorts itself out as it thickens, just keep stirring.
Sometimes my gluten-free flour clumps in the batter—sifting helps, but I hardly ever do that. Instead, I just use a fork to mash up the lumps. Works fine.

Variations (A Few Experiments… And One Flop)

I’ve swapped chicken for tofu—cube it and press it first, or it absorbs the sauce like a sponge (kind of gross but in a good way). Tried shrimp once, but honestly, it was too fiddly and the sauce drowned out the seafood flavor, so probably wouldn’t recommend. If you want more veggies, small bits of bell pepper and snap peas work well—add them to the sauce just before the chicken. Once added pineapple. It was weirdly good. Or maybe I was just really hungry.

What You’ll Need (and What to Do If You Don’t Have It)

Big skillet or wok (wok is fancier, but my trusty old sauté pan does the job)
Mixing bowls—if you’re short, just wash and reuse the same one halfway through; I do it all the time
Zester (a cheese grater side works if you don’t have one… just mind your knuckles, I’ve lost more than one fingernail this way)
Paper towels or a wire rack for draining chicken

Keeping Leftovers (If There Are Any, Ha!)

Pop leftovers in an airtight container. Fridge keeps it for 2–3 days, though honestly, in my house it never lasts more than a day! The coating will get a bit softer, but I think this tastes even better the next day, cold, eaten straight from the fridge when no one’s looking. If you want it crispy again, reheat in the oven not the microwave (learned that one the hard way).

How I Like to Serve It (Rice for the Win)

Plain steamed rice is classic—something about all that sweet-tangy sauce soaking into fluffy grains. Sometimes I’ll throw on a handful of scallions and a shake of sesame seeds, or even some chopped cilantro if I’m feeling fancy. My family tradition? Sneaking the biggest orange zest strips for myself. And honestly, orange chicken plus a simple cucumber salad is just lovely on a hot day. Or hey, check this cucumber salad if you want something crunchy on the side!

If I Could Go Back and Warn Myself—Pro Tips

I once tried doubling the sauce without measuring. Huge mistake; it got so thick it would probably patch potholes. Double carefully, or you’ll regret it.
If you fry too hot, coating burns before the chicken’s done. Medium heat is your friend.
Grab a splatter guard if you have one. Or use an oven mitt as a shield. Trust me.

Real Questions, Real Answers—the FAQ Bit

Do I have to use chicken breast?
Not at all! Thighs are juicier. Some people even use turkey (I never have, but might try on Boxing Day with leftovers).
Help, my sauce is too sour/too sweet!
Taste as you go. If it’s too sharp, add more sugar or honey; too sweet, hit it with a splash of extra vinegar. It’s more art than science, isn’t it?
Can I bake instead of fry?
You could, but it’s not as crispy. Actually, air fryers work pretty well (check this air fryer orange chicken recipe for a good idea). Don’t skip the cornstarch—makes a world of difference.
How do I make this kid-friendly for picky eaters?
I just skip the ginger and slice everything small. Works like a charm, and no one complains (much).
Why is the batter falling off?
You probably had wet chicken or crowded the pan—I do both by accident. Let the oil fully heat up, and don’t fuss with the chicken too much in the first minute.

Alright, that’s the gist! If you give this gluten-free orange chicken a shot, let me know how it goes. Or, if you set off your smoke alarm, we can compare notes. (Kidding… mostly.)

Gluten-Free Orange Chicken