If you love orange chicken from your favorite takeout spot but need it to be gluten free, this recipe is for you. It tastes just as good as the original, maybe even better.

The chicken comes out crispy on the outside and tender on the inside. Then it gets tossed in a sticky, sweet and tangy orange sauce that coats every single piece.

And yes, it’s 100% gluten free. No weird ingredients, no compromises on flavor. Just a simple swap with cornstarch and a gluten free flour blend for the coating.

The sauce is made with fresh orange juice, tamari, honey, and a few aromatics. It comes together in minutes while the chicken is frying.

Serve it over steamed rice and you’ve got a complete meal that everyone at the table will enjoy, whether they eat gluten free or not.

Why You’ll Love This Recipe

It’s Totally Gluten Free – You can enjoy the classic takeout favorite without worrying about gluten since this recipe uses cornstarch, gluten free flour, and tamari instead of regular soy sauce.

Tastes Better Than Takeout – The homemade orange sauce with fresh orange juice, real zest, ginger, and garlic gives you a brighter and more flavorful coating than anything you’d get from a restaurant.

Crispy Chicken Every Time – The combo of cornstarch and gluten free flour creates an ultra crispy coating on the chicken thighs that stays crunchy even after being tossed in that sticky glossy sauce.

The Sauce Is Perfectly Balanced – Sweet honey, tangy rice vinegar, citrusy orange juice, savory tamari, and a little kick from red pepper flakes all come together to create a sauce that hits every flavor note.

Ingredients

For the Chicken

2 lb Boneless Skinless Chicken Thighs (cut into 1-inch pieces)
1/2 cup Cornstarch
1/4 cup Gluten Free All-Purpose Flour Blend
1/2 tsp Salt
2 Eggs (beaten)
Vegetable Oil (for frying)

For the Orange Sauce

1/2 cup Fresh Orange Juice
3 tbsp Tamari (gluten free soy sauce)
3 tbsp Rice Vinegar
1/4 cup Honey
1 tbsp Orange Zest
2 cloves Garlic (minced)
1 tsp Fresh Ginger (grated)
1/4 tsp Red Pepper Flakes
1 tbsp Cornstarch (mixed with 2 tbsp water)
1 tbsp Sesame Oil
Sesame Seeds (for garnish)
Sliced Green Onions (for garnish)

How to Make

Step 1

In a medium bowl, whisk together the cornstarch, gluten free flour blend, and salt. In a separate bowl, beat the eggs. Dip each chicken piece into the egg, then toss in the cornstarch mixture until evenly coated. Place the coated pieces on a sheet pan.

Step 2

Heat about 1 inch of vegetable oil in a large deep skillet or wok over medium-high heat to 350 degrees F. Fry the chicken pieces in batches for 4 to 5 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack and set aside.

Step 3

While the chicken fries, prepare the sauce. In a small bowl, whisk together the orange juice, tamari, rice vinegar, honey, orange zest, garlic, ginger, and red pepper flakes.

Step 4

Drain all but 1 tablespoon of oil from the skillet. Pour in the sauce mixture and bring it to a simmer over medium heat, stirring occasionally, for about 2 minutes.

Step 5

Stir the cornstarch slurry and pour it into the simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy.

Step 6

Add the fried chicken back into the skillet and toss to coat every piece in the sauce. Drizzle with sesame oil, then transfer to a serving plate and garnish with sesame seeds and sliced green onions. Serve immediately over steamed rice.

Helpful Tips

Get the Oil Temperature Right

Use a thermometer to make sure your oil is at 350 degrees F before you start frying. If the oil is too cool, the coating soaks up grease and gets soggy instead of crispy. If it’s too hot, the outside burns before the chicken cooks through.

Between batches, give the oil a minute to come back up to temperature. Dropping cold chicken in brings the heat down, so patience here makes a big difference in how crispy your chicken turns out.

Fry in Small Batches

Don’t crowd the skillet. If you put too many chicken pieces in at once, the oil temperature drops fast and your chicken ends up steaming instead of frying. That means a pale, soft coating instead of a golden crunchy one.

Aim for about 8 to 10 pieces per batch depending on your skillet size. Each piece should have space around it so the oil can do its job evenly.

Set the finished pieces on a wire rack instead of paper towels. A wire rack lets air circulate underneath so the bottom stays crispy while you fry the next batch.

Shake Off the Extra Coating

After you dip each chicken piece in the egg and then the cornstarch mixture, give it a gentle shake to knock off any loose excess. Clumps of dry coating will fall off in the oil and burn, which makes the oil dirty and can give your chicken a bitter taste.

You want a thin, even layer on every piece. That’s what gives you that light, shatteringly crispy texture that holds up once you toss it in the sauce.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

You can, but chicken thighs are recommended here because they stay juicier after frying. Chicken breast tends to dry out faster, especially when cut into small pieces and fried at high heat.

If you do use breast meat, just keep a close eye on the frying time and try not to go over 4 minutes so they don’t get tough.