An easy recipe for gluten-free orange chicken. The perfect combination of a sweet and tangy orange sauce with crispy gluten-free chicken bites. This gluten-free dinner recipe is also dairy-free.
Gluten-Free Orange Chicken
Making gluten-free orange chicken at home is a lot easier than you think! This recipe is a copycat to the favorite Panda Express Orange Chicken.
You can see how easy it is to make this orange chicken at home in the recipe video.
Is Orange Chicken Spicy?
Traditional orange chicken has red pepper or chili flakes in the sauce, so it has a little spiciness to it. Orange chicken is not as spicey as General Tso chicken.
My recipe leaves out the red pepper because my family does not enjoy spicy food. But if you enjoy it spicy, add a ¼ teaspoon of chili flake to the sauce.
What Is The Difference Between General Tso And Orange Chicken?
General Tso and orange chicken are very similar. The chicken is prepared the same way and is fried until light golden brown.
The major difference between the two is the sauce. General Tso’s chicken is sweet, savory, and spicy. It is not made with orange juice and uses more red pepper or chili flakes.
What is Orange Chicken Sauce Made Of?
This copycat Panda Express orange chicken recipe has a tangy and sweet orange sauce. The homemade orange sauce is made with orange juice, gluten-free soy sauce, gluten-free rice vinegar, granulated and brown sugar, ginger, and garlic.
If you want your orange chicken to be a little spicy, you can add chili or red pepper flakes to the sauce.
How To Make Gluten-Free Orange Chicken
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Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag, (Think Shake and Bake). This is the easiest method, but you could also dredge the chicken pieces in a bowl. (photo 2)
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Cut the chicken breasts into 1-inch size pieces. I find the best way to get the best size pieces is to cut the chicken in half and then cut them once more in half.
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Whisk the egg in a medium-sized bowl. Add the chicken pieces to the egg and stir to fully coat the pieces. (photo 1)
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Place all of the chicken pieces in the plastic storage bag of the flour mixture and seal the top of the bag. Keep turning over the bag until the chicken pieces are fully coated. Place in the refrigerator while the oil is heating up. (photo 3 & 4)
- Heat the vegetable oil on medium-high heat in a large skillet or wok, until 350°F.
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Carefully add the chicken pieces to hot oil and fry for 3-4 minutes, until light golden brown. Do not overcook the chicken. The chicken will continue to cook a little while they cool off. You may need to cook the chicken in several batches depending on the size of your skillet. Do not crowd the skillet. (photo 5)
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Remove the chicken pieces from hot oil to drain on a paper towel-lined baking sheet or plate. (photo 6)
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Carefully pour the hot oil from the pan into a heatproof bowl to cool off so you can dispose of it later (or save it for another frying recipe). Wipe the skillet out with a paper towel and return it to the stovetop.
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Either spray your skillet with a nonstick gluten-free cooking spray or put a little oil back into your pan and set to medium heat.
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Add the granulated sugar, brown sugar, garlic powder, and ground ginger to the pan and stir to combine. Add in the orange juice, stirring occasionally, until the sugars dissolved.
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Add in the gluten-free rice vinegar and gluten-free soy sauce and stir to combine.
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Whisk the cornstarch and water together in a small bowl to make a slurry. Add the cornstarch slurry to the pan and stir.
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Cook the sauce until it looks like a maple syrup consistency, stirring occasionally. (photo 7)
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Return the fried chicken pieces to the pan and stir to evenly coat the chicken with the sauce. Serve and enjoy! (photo 8 & 9)
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Store leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave.
What Is The Best Type Of Oil To Fry Chicken In?
I like peanut oil for frying food. Any high-heat vegetable oil will work well in this recipe.
What Can I Substitute For The Gluten-Free Soy Sauce?
You can use gluten-free coconut amino’s in place of the gluten-free soy sauce.
Is Rice Vinegar Gluten-Free?
Distilled white vinegar is gluten-free. Please check the label of your rice vinegar or white vinegar. I used Marukan gluten-free rice vinegar.
Tips For Making The Best Gluten-Free Orange Chicken
- Cut the chicken into 1-inch pieces.
- Cooking with a wok really makes this recipe easy to make.
- Use a cooking thermometer to check the temperature of the oil.
- Use a splatter guard on top of the wok while the chicken is frying.
- Fry the chicken in batches and do not overcrowd the pan.
- Use a skimmer spoon to remove the chicken from the hot oil.
- Do not overcook the chicken. The chicken pieces will be light golden brown. The chicken will continue to cook a little while it cools off.
Gluten-Free Flour
For this gluten-free orange chicken recipe, I used Pillsbury gluten-free flour. Pillsbury gluten-free flour is a white rice flour with starches and xanthan gum in it.
I use a combination of the Pillsbury gluten-free flour and cornstarch for the batter. You can substitute arrowroot flour in place of the cornstarch.
This recipe will not work with almond, coconut, or oat flour.
Gluten-Free And Dairy-Free Orange Chicken
This orange chicken recipe is both gluten-free and dairy-free. Some restaurants soak their meat in a milk mixture (like PF Changs), but I have found that the eggs work perfectly for binding the batter.
Some of my favorite dairy-free products that I like to cook with are unsweetened almond milk, Smart Balance butter, and olive oil.
Easy Gluten-Free Orange Chicken
This gluten-free orange chicken recipe only needs a few simple ingredients and has a few easy steps to make this popular recipe. If you have been craving orange chicken since going gluten-free, you are going to love my copycat recipe for Panda Express’s orange chicken!
More Gluten-Free Dinner Recipes To Try!
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Gluten-Free Orange Chicken {Dairy-Free}
Ingredients
Chicken:
- 3 4-ounce boneless, skinless chicken breasts cut into 1-inch sized pieces
- 4 cups vegetable oil, for frying I like peanut oil for frying.
Dry Coating:
Chicken
- ½ cup gluten-free all-purpose flour I used Pillsbury Gluten Free Flour.
- ½ cup cornstarch I used Argo.
- 2 teaspoons ground ginger
- 2 large eggs, whisked
Orange Sauce
- 4 tablespoons gluten-free soy sauce I used La Choy.
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup orange juice
- ½ cup gluten-free rice vinegar (or white vinegar) I used gluten-free Marukan rice vinegar.
- 4 tablespoons cornstarch
- 4 tablespoons water
Instructions
- Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag, (Think Shake and Bake). This is the easiest method, but you could also dredge the chicken pieces in a bowl.
- Cut the chicken breasts into 1-inch size pieces. I find the best way to get the best size pieces is to cut the chicken in half and then cut them once more in half.
- Whisk the eggs in a medium-sized bowl. Add chicken pieces to the egg and stir to fully coat the pieces.
- Place all of the chicken pieces in the plastic storage bag of the gluten-free flour mixture and seal the top of the bag. Keep turning over the bag until the chicken pieces are fully coated. Place in the refrigerator while the oil is heating up.
- Heat the vegetable oil on medium-high heat in a large skillet or wok, until 350°F.
- Carefully add the chicken pieces to hot oil and fry for 3-4 minutes, until light golden brown. You may need to cook the chicken in several batches depending on the size of your skillet. Do not crowd the skillet.
- Remove the chicken pieces from hot oil to drain on a paper towel-lined baking sheet or plate.
- Carefully pour the hot oil from the skillet into a heatproof bowl to cool off so you can dispose of it later (or save it for another frying recipe). Wipe the skillet out with a paper towel and return it to the stovetop.
- Either spray your skillet with a nonstick gluten-free cooking spray or put a little oil back into the skillet and set to it medium heat.
- Add the granulated sugar, brown sugar, garlic powder, and, ground ginger to the skillet and stir to combine. Add in the orange juice, stirring occasionally, until the sugars dissolved.
- Add in the gluten-free rice vinegar and gluten-free soy sauce, and stir to combine.
- Whisk together the cornstarch and water together in a small bowl to make a slurry. Add the cornstarch slurry to the skillet and stir. Cook the sauce until it looks like maple syrup consistency, stirring occasionally.
- Return the fried chicken pieces to the skillet and stir to evenly coat the chicken with the sauce. Serve and enjoy!
- Store leftovers in an airtight container and refrigerate. Reheat leftovers in the microwave.
Video
Notes
- You can substitute 2 lbs of boneless, skinless chicken thigs in place of the chicken breasts.
- Do not overcook the chicken. The chicken pieces will be light golden brown. The chicken will continue to cook a little while it cools off.
- Arrowroot powder can be substituted for cornstarch.
- Gluten-free white vinegar can be substituted for gluten-free rice vinegar.
- If you enjoy orange chicken spicy add a ¼ teaspoon of chili flake to the sauce.
- Mama says, "Check all of your labels!"
Jade says
Absolutely delicious Orange Chicken, better than takeout!
Clara says
A family favorite. made a few times now. I just leave our chicken unbreaded.
Sharon says
We loved this.
Ann says
Would it work to dredge in flax milk instead of eggs? We can’t have eggs.
Audrey says
Hi Ann!c I have not tired flax milk in place of the eggs, but it should work. I hope you enjoy the orange chicken.
Sherrie J says
Delicious, as were the leftovers the next day!! This recipe is a keeper!!
Melissa says
The orange chicken was fantastic! But, I only had Worcestershire sauce but still it came out fantastic. Thank you for sharing.
Gene says
I made this tonight for dinner. My husband loved it. He doesn’t comment much on my food,but tonight he said it was delicious!
margriet huisman says
What vegetables to serve with orange chicken? Thank you Margriet
Audrey says
Hi Margriet! My family enjoys the orange chicken served over rice. My family likes either broccoli or sugar snap peas as the vegetable, but you can always serve your favorite vegetables with it. I hope you enjoy the recipe.
Erin Judson says
Really really great! My family found it a bit “too orangey”, but I loved it! Next time I will use slightly less rind than the recipe calls for to placate them. (They said they thought orange chicken was named after the color, not that it ACTUALLY had orange in it, lol). Thank you, mama!!
Tanisha Demo says
A tad too much rice vinegar but overall soo good!
Sarah says
I have literally made this recipe over 20 times, and it gets better each time. My friends & family beg me to cook this & you cannot even TELL it’s gluten free. 10/10!!!!!
L says
So easy and so good! Even my no -celiac family loved it! Will def make it again!
Sarah says
Just made this and it was awesome! My husband loved it too. I’m not a great cook so I was nervous how it would turn out but it was pretty easy to make…subbed fresh ginger because I had a bunch on hand and it worked out great. Thanks!
Renee N. says
Even better than takeout…and gluten free!!
April Leigh Shular says
This was made on a night when I was so tired of making meals, I told half grown children to forage! That was a week ago and with Spring planting coming up I am crazy busy, so I will make a double batch next time and freeze it in it’s sauce, for a fast supper on a crazy day! Delicious! I added some Sweet Thai Chili Sauce and it added just enough spice for my family! Delicious!!
Sara koelzer says
This was so amazing!!! 5 stars seriously
Ashley says
My friend and I made this with her family. It was super easy to make and very delicious! Since needing to be on a gluten-free diet, I haven’t had orange chicken. It was nice to know that there’s a recipe out there that’s simple and tastes just as good as I remember!
Mr. Nirajkumar Shah says
Really Delicious Orange & Sometimes Mango Flavor Lemon ginger flavor Style Chicken. Also.
Susan says
Absolutely loved this recipe. I used half the sugar and substituted honey for part of the granulated sugar as well. Add in broccoli and it’s the perfect meal. I will definitely make again!
Jay says
Sorry I don’t have a picture to share, he ate it too fast LOL! Just wanted to let you know we had this recipe for my husband’s birthday dinner “requested by him” He loved it and other than changing the amount or cornstarch in the sauce I will leave it just as you wrote it for future enjoyable meals. Thanks for all you do and for the great flavors coming out of my kitchen.
Christy says
This was amazing and my whole family loved it!! Thank you for sharing! Glad to see others going gf and df for better health!
Maria Galiani says
I love the recipes from mamaknowsglutenfree.com. My family loves loves this orange chicken. I always check this website for recipes and they are always delicious! Thank you!!
Sarah Lester says
Made this for dinner tonight! Oh boy! WAS IT GOOD! I did use Tamari for the Soy Sauce and regular white vinager for the sauce. Boy was it a hit! I can’t wait to have the left overs.
Brenna says
This recipe is delicious!!!!! Will definitely be making it again.
JW says
Sauce is amazing. strongly encourage that anyone making this increase the flour mixture by 1/3 to have enough to coat the chickens. Both times I have made this I has to mix a little more for the last shake n bake of the cubes. Otherwise great recipe
Pam Brunson says
My entire family LOVED this recipe! Thanks for sharing!
Shauna M Siqueiros says
This Orange Chicken is what dreams are made of. It is by far my new favorite meal !! I’m so full but I want more.
Lydia says
So delicious! It tasted the same as orange chicken from a restaurant to me. The only tweak I suggest is adding maybe a half teaspoon of salt to the sauce. Thank you! I’ve made this recipe three times already.
Lili says
Very orange-y and delicious! My family loved it and said it was better than Panda Express! And the look on their faces when I said it was gluten free was priceless 😂 😜
Joni says
So easy to make and really delicious!
Mike says
Any suggestion for a substitute for the vinegar. My wife cannot have any vinegar – which is challenging to come up with new/varied dishes.
Audrey says
Hi Mike! Lemon juice can often be used in place of vinegar in recipes. I do not recommend using lemon juice in place of the vinegar in the orange chicken recipe. I do have a similar recipe that does not require vinegar. I hope you try the recipe and enjoy it! https://www.mamaknowsglutenfree.com/apricot-chicken-gluten-free/