Gluten-Free Orange Chicken
A delectable gluten-free dish featuring crispy chicken coated in a tangy orange sauce, making it perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup gluten-free all-purpose flour
- 2 large eggs, beaten
- 2 cups gluten-free breadcrumbs
- Vegetable oil for frying Approximately 1 inch in depth
- Sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
For the Orange Sauce
- 1 cup freshly squeezed orange juice
- 1 Zest of 1 orange
- 1/4 cup honey
- 1 tablespoon soy sauce (gluten-free)
- 2 teaspoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken pieces with salt and pepper in a bowl and set aside.
- Set up a dredging station with gluten-free flour, beaten eggs, and gluten-free breadcrumbs in three separate shallow bowls.
- Dip each chicken piece into the flour, then into the egg, and finally coat in the breadcrumbs, ensuring each piece is well-covered.
Cooking
- Heat about 1 inch of vegetable oil in a deep frying pan over medium heat.
- Fry the breaded chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Making the Sauce
- In a saucepan, combine the orange juice, orange zest, honey, soy sauce, minced garlic, grated ginger, and red pepper flakes.
- Bring the mixture to a simmer over medium heat.
- Mix cornstarch with a tablespoon of water to create a slurry, then add to the simmering sauce and stir until thickened, about 2-3 minutes.
Final Assembly
- Toss the fried chicken in the orange sauce until fully coated.
- Serve hot, garnished with sliced green onions and sesame seeds, if desired.
Notes
For a healthier twist, serve over quinoa or cauliflower rice. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.