Orange chicken is a beloved takeout classic, but finding a truly satisfying gluten-free version can be a challenge. This recipe delivers all the sticky, sweet, and tangy flavor you crave, with an incredibly crispy coating that holds up beautifully. We’ve perfected the balance of gluten-free flours and a bright orange sauce to recreate that authentic restaurant taste in your own kitchen. Perfect for a quick weeknight dinner or a crowd-pleasing appetizer, this gluten-free orange chicken is surprisingly simple to make. Forget the delivery apps; you’ll soon be making this homemade version again and again.
Key takeaways
- The double-frying technique is essential for achieving a truly crispy gluten-free coating.
- Cornstarch in the coating is key to crispiness and moisture absorption.
- Monitor oil temperature closely during both frying stages for optimal results.
- Proper coating adhesion relies on the egg binder and careful handling.
Crispy Gluten-Free Orange Chicken Recipe
Ingredients
Method
- Combine the gluten-free flour, cornstarch, and 2 tsp ground ginger in a large plastic storage bag. Seal the bag.
- Cut chicken breasts into 1-inch pieces. Whisk eggs in a medium bowl. Add chicken to eggs and stir to coat.
- Add coated chicken to the bag with flour mixture. Seal and shake until chicken pieces are fully coated. Refrigerate while heating oil.
- Heat vegetable oil (4 cups) in a large skillet or wok to 350°F.
- Carefully add chicken pieces to hot oil (do not overcrowd). Fry for 3-4 minutes until light golden brown.
- Remove chicken to a paper towel-lined plate to drain. Carefully pour out hot oil from skillet. Wipe skillet clean and return to stovetop.
Notes
– Don’t overcrowd the pan; fry chicken in batches to maintain oil temperature and achieve a crispier coating.
– For the sauce, feel free to adjust sugar and ginger to your taste preference. Allergens: Soybeans, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
The technique that makes it
Achieving truly crispy gluten-free orange chicken hinges on a two-stage frying process and the right coating. First, the chicken pieces are coated in a mixture of gluten-free all-purpose flour and cornstarch, seasoned with ground ginger and garlic powder. This blend is crucial; cornstarch is a powerful desiccant, drawing out moisture and contributing significantly to crispiness. The flour provides structure. The chicken is then dipped in whisked eggs, which act as a binder for the dry coating, ensuring it adheres well. The key to maximum crispiness is the double-frying method. The chicken is fried once at a lower temperature (around 325°F or 160°C) until it’s cooked through but not yet deeply golden. This initial fry cooks the interior and sets the coating. After a brief rest, the chicken is fried a second time at a higher temperature (around 375°F or 190°C) for a shorter duration. This second fry is what develops the signature deep golden-brown color and shatteringly crisp exterior that is often lost in gluten-free preparations. The vegetable oil temperature must be carefully monitored to ensure even cooking and prevent burning.
Troubleshooting
- Soggy Chicken: This is often due to insufficient oil temperature during the second fry, or overcrowding the pan, which lowers the oil temperature. Ensure the oil is hot enough for the second fry and fry in batches.
- Coating Falling Off: Insufficient egg binder or too much handling of the coated chicken before frying can cause this. Ensure each piece is thoroughly coated in egg and then the dry mix, and carefully place into the hot oil.
- Tough Chicken: Overcooking the chicken, especially during the first fry, can lead to a tough texture. Focus on cooking it through without browning excessively in the first stage.
- Sauce Too Thin: If the sauce is made with cornstarch slurry, ensure it’s cooked long enough to thicken properly. Use a whisk to ensure no lumps form.
Substitutions
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. They will yield a more tender and moist result, though they may require a slightly longer cooking time.
- Gluten-Free Soy Sauce: Tamari is a direct substitute for gluten-free soy sauce, offering a similar salty and umami flavor profile. Coconut aminos can also be used for a slightly sweeter, less salty alternative.
- Vegetable Oil: Canola oil or peanut oil are excellent substitutes for frying, as they have high smoke points suitable for deep frying.
- Granulated Sugar: Brown sugar can be used for a slightly deeper, molasses-like flavor in the sauce. Adjust quantity to taste.
Pro tips
- For extra crispiness, ensure your oil is at the correct temperature (350°F) before frying.
- Don’t overcrowd the pan; fry chicken in batches to maintain oil temperature and achieve a crispier coating.
- For the sauce, feel free to adjust sugar and ginger to your taste preference.
Enjoy this delicious gluten-free orange chicken that rivals any takeout! It’s a guaranteed hit for the whole family.
Try this next: Crispy General Tso’s Chicken (GF!)
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Frequently asked questions
Can I make gluten-free orange chicken ahead of time?
Yes, you can prepare the sauce and breaded chicken pieces separately ahead of time. Store the sauce in an airtight container in the refrigerator for up to 3 days. Keep the uncooked, breaded chicken in a single layer on a baking sheet in the freezer until ready to cook. Reheat the sauce gently before combining with freshly cooked chicken.
What is the best way to store leftover orange chicken?
Store any leftover gluten-free orange chicken in an airtight container in the refrigerator. It is best consumed within 2-3 days. To reheat, place the chicken on a baking sheet in a preheated oven at 350°F (175°C) until heated through and crispy again. Alternatively, you can reheat it in an air fryer.
How do I make gluten-free orange chicken crispy?
To achieve maximum crispiness, ensure the chicken is well-coated with the gluten-free flour mixture and fry or bake it until golden brown. For extra crispiness, avoid overcrowding the pan or baking sheet. After saucing, you can briefly return the coated chicken to a hot oven or air fryer to re-crisp if needed.
Can I substitute gluten-free flour for cornstarch in orange chicken?
Cornstarch is typically used as a thickener for the sauce, not for breading. For breading, a gluten-free flour blend (like rice flour, tapioca starch, and potato starch) works well. If you want to thicken the sauce and don’t have cornstarch, a gluten-free all-purpose flour can be used, but it may require a longer simmering time.
