Missing perfectly glazed orange chicken from your local takeout place? Yearn no more! We have a perfect, gluten-free substitution recipe, provided by our friends at the Gluten-Free Palate.
- Zest from 1 orange
- 1 cup orange juice from 1 orange (use the orange you zested)
- ⅓ cup granulated sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 3 tablespoons gluten-free soy sauce or tamari
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 skinless chicken breasts cut into 1-inch pieces
- 3 eggs, whisked
- ½ cup all-purpose gluten-free flour blend
- ½ cup cornstarch
- oil for frying, ideally one with high smoke point oil, like avocado oil
- Add orange juice, sugar, vinegar, gluten-free soy sauce, ginger, and garlic powder to a large pot or wok, and heat over medium heat for 3-5 minutes.
- In a small mixing bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste. Add the paste to orange sauce and whisk together.
- Continue to cook for 5 minutes, until the sauce begins to thicken.
- Once the sauce is thickened, remove from heat and add the orange zest. Stir until combined; set aside.
- Add the gluten-free flour and cornstarch to a shallow dish and stir to combine.
- Whisk eggs in separate shallow dish.
- Dip chicken pieces in egg mixture, coating all sides, and then in the flour mixture, coating all sides. Place on a separate plate. Repeat until all chicken is coated.
- Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. If it starts to smoke, turn the heat down.
- Working in batches, add chicken pieces to the pan, but don’t overcrowd the pan.
- Cook for 3-4 minutes, turning halfway through, until the chicken is brown on all sides and cooked through.
- Place the cooked chicken on a paper-towel-lined plate and repeat until all chicken is cooked.
- Once all the chicken is cooked, add the chicken to the large pot with the orange sauce and toss to coat.
- Serve hot over rice.
Notes and Tips
- Make the sauce first, so it’s ready to go when the chicken is done.
- Breast meat and thigh meat both works well in this recipe.
- You can use chicken strips or smaller pieces of chicken.
- If you don’t have cornstarch, you can use arrowroot starch or tapioca starch.
- The oil temperature should be around 350F.