Gluten Free Orange Chicken Recipe: A Zesty Feast
On a crisp autumn evening, I remember walking through a farmer’s market with the scent of baked apples and citrus in the air — that same warm, bright feeling is exactly what this Gluten Free Orange Chicken Recipe: A Zesty Feast brings to your kitchen.
Introduction
This Gluten Free Orange Chicken Recipe: A Zesty Feast has become a reader favorite because it combines cozy fall flavors with an easy, family-friendly dinner that feels a little special. The orange glaze is bright and warming, perfect alongside roasted root vegetables or a cinnamon-sweet side. If you enjoy seasonal gluten-free sweets as much as savory dinners, you might also like these gluten-free dessert recipes for a full autumn menu. Beginners will find the steps forgiving, and bakers who love texture will appreciate the crispy gluten-free coating.
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3/4 cup gluten-free tamari or gluten-free soy sauce
- 1/2 cup fresh orange juice (about 2 oranges)
- 2 tbsp orange zest
- 1/4 cup honey or maple syrup
- 1/4 cup rice flour or a gluten-free flour blend for dredging
- 1/2 cup cornstarch or gluten-free panko for extra crisp
- 2 large eggs, beaten (or egg substitute)
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp vegetable oil for frying
- 2 tbsp chopped green onions and sesame seeds for garnish
If you’re new to gluten-free swaps, this short guide explains common differences and replacements that keep texture intact: Are all cakes gluten-free?
Step-by-step Instructions
- Marinate the chicken: In a bowl, whisk together tamari, orange juice, orange zest, garlic, ginger, rice vinegar, honey, and sesame oil. Reserve 1/2 cup of sauce for glazing later, then add the chicken pieces to the marinade. Cover and chill for 20–30 minutes.
- Prep the coating: Place rice flour and cornstarch on a plate. Dip each chicken piece into beaten egg, then dredge in the flour mixture until well coated. For a very crispy finish, press gluten-free panko into the coating.
- Fry or bake: Heat oil in a large skillet over medium-high heat. Add chicken in batches and cook until golden and cooked through, 3–4 minutes per side. Alternatively, bake at 425°F (220°C) on a lined sheet for 18–22 minutes, flipping once.
- Make the glaze: In a small saucepan, bring the reserved sauce to a simmer. If you prefer a thicker glaze, whisk 1 tsp cornstarch into 2 tbsp cold water and stir into the simmering sauce until glossy. Remove from heat.
- Combine: Toss the cooked chicken in the warm glaze until evenly coated. Sprinkle with green onions and sesame seeds. Serve immediately over steamed rice or roasted seasonal vegetables.
This dish is inspired by the comforting balance of sweet citrus and savory, and if you want loading tips for a crunchy gluten-free coating, check this guide on making homemade gluten-free nuggets: gluten-free chicken nuggets.
Tips for Success
- Dry the chicken well before dredging to help the coating stick.
- Use rice flour for a light, crispy crust that holds up in the glaze.
- Work in small frying batches so the oil temperature stays steady.
- If you bake instead of fry, spray the pieces lightly with oil to encourage browning.
- Adjust sweetness and acidity by tasting the glaze; add a splash more rice vinegar if it needs brightness.
For broader gluten-free baking tips and tricks, this resource is helpful: gluten-free desserts and expert tips.
Possible Variations
- Extra-crispy: Double-dredge the chicken (egg, flour, egg, cornstarch) before frying.
- Spicy orange: Add more red pepper flakes or a drizzle of chili oil to the glaze.
- Streusel-inspired crunch: For an autumn twist, top the finished chicken with a savory orange-almond streusel made from almond flour, crushed gluten-free crackers, a pinch of smoked paprika, and a little melted butter—sprinkle and bake 3–4 minutes to set.
- Lighter option: Use grilled chicken pieces and brush with the orange glaze at the end.
Looking for more gluten-free restaurant-style ideas, try our note on California Pizza Kitchen gluten-free options for inspiration.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a single layer on a baking sheet at 350°F (175°C) for 8–10 minutes to retain crispness.
- Freeze: Place glazed chicken pieces on a tray to freeze individually, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight before reheating.
- Sauce: Keep extra glaze in a separate container for up to 5 days in the fridge and warm gently before tossing with reheated chicken.
Conclusion
This Gluten Free Orange Chicken Recipe: A Zesty Feast is perfect for bakers and home cooks who love seasonal flavors with approachable steps and dependable results. For another bright take on citrus chicken with sesame notes, see Half Baked Harvest’s Spicy Orange Sesame Chicken for more inspiration.
FAQs
Q: Can I make this recipe gluten-free without cornstarch?
A: Yes — use arrowroot powder or tapioca starch as a 1:1 substitute for cornstarch to thicken the glaze and for crisp coatings.
Q: Is this recipe suitable for meal prep?
A: Yes — store chicken and glaze separately to keep the coating crisp. Reheat in the oven to restore texture.
Q: Can I use chicken breast instead of thighs?
A: Absolutely. Chicken breast will be leaner and may cook slightly faster; take care not to overcook and dry it out.
Q: How do I make the glaze less sweet?
A: Reduce the honey/maple syrup by half and add an extra teaspoon of rice vinegar or a splash of fresh orange juice to balance sweetness.
Gluten Free Orange Chicken Recipe: A Zesty Feast
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A cozy and zesty gluten-free orange chicken dish that combines sweet and savory flavors, perfect for a family-friendly dinner.
Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3/4 cup gluten-free tamari or gluten-free soy sauce
- 1/2 cup fresh orange juice (about 2 oranges)
- 2 tbsp orange zest
- 1/4 cup honey or maple syrup
- 1/4 cup rice flour or a gluten-free flour blend for dredging
- 1/2 cup cornstarch or gluten-free panko for extra crisp
- 2 large eggs, beaten (or egg substitute)
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp vegetable oil for frying
- 2 tbsp chopped green onions and sesame seeds for garnish
Instructions
- Marinate the chicken: In a bowl, whisk together tamari, orange juice, orange zest, garlic, ginger, rice vinegar, honey, and sesame oil. Reserve 1/2 cup of sauce for glazing later, then add the chicken pieces to the marinade. Cover and chill for 20–30 minutes.
- Prep the coating: Place rice flour and cornstarch on a plate. Dip each chicken piece into beaten egg, then dredge in the flour mixture until well coated. For a very crispy finish, press gluten-free panko into the coating.
- Fry or bake: Heat oil in a large skillet over medium-high heat. Add chicken in batches and cook until golden and cooked through, 3–4 minutes per side. Alternatively, bake at 425°F (220°C) on a lined sheet for 18–22 minutes, flipping once.
- Make the glaze: In a small saucepan, bring the reserved sauce to a simmer. If you prefer a thicker glaze, whisk 1 tsp cornstarch into 2 tbsp cold water and stir into the simmering sauce until glossy. Remove from heat.
- Combine: Toss the cooked chicken in the warm glaze until evenly coated. Sprinkle with green onions and sesame seeds. Serve immediately over steamed rice or roasted seasonal vegetables.
Notes
For a crispy finish, ensure chicken is dried before dredging and work in small batches for frying.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian