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Chinese-Style Gluten Free Orange Chicken

Chinese-Style Gluten Free Orange Chicken

By popular demand, super easy Chinese-style gluten free orange chicken! If you’ve ever wished that Panda Express would make their orange chicken gluten free, this is the recipe for you.

Intense orange flavor and baked, not fried, chicken bites makes this way better than mall-style orange chicken. And of course it's safely gluten free, so you'll want to make it tonight!

To make Chinese-style chicken recipes, you’ve got two choices for preparing the chicken itself: bake it, or fry it. Sometimes I fry it (gluten free lemon chicken I’m looking at you), but more often I bake it.

Intense orange flavor and baked, not fried, chicken bites makes this way better than mall-style orange chicken. And of course it's safely gluten free, so you'll want to make it tonight!

Not only is baking the chicken neater (I love easy clean-up) and healthier (shallow frying, unlike deep frying, always means that the food will absorb a fair amount of the frying oil), but I can even prep the chicken the night before I intend to bake it.

Intense orange flavor and baked, not fried, chicken bites makes this way better than mall-style orange chicken. And of course it's safely gluten free, so you'll want to make it tonight!

In this recipe for gluten free orange chicken, instead of just baking the chicken and then flavoring it with sauce afterward, the sauce is made first. Just dip the chicken pieces in the cooled sauce, and then in the bread crumbs. When you use Panko-style gluten free bread crumbs, the chicken is still super crispy. And dipping the chicken in sauce before baking makes for the juiciest little bites of chicken you’ve ever had—without an ounce of fat added!

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Prep time: Cook time: Yield: 4 servings

Ingredients

For the sauce
3/4 cup (6 fluid ounces) freshly squeezed orange juice, strained of pulp (from about 4 medium oranges)

3/4 cup (6 fluid ounces) chicken stock

2 tablespoons (18 g) basic gum-free gluten free flour blend (or try an equal amount sweet white rice flour)

1/4 cup (2 fluid ounces) tamari or gluten free soy sauce

2 tablespoons (1 fluid ounce) unseasoned rice vinegar (or white balsamic or white wine vinegar)

1/2 teaspoon garlic powder

1/4 teaspoon chili powder (optional)

1/4 teaspoon ground ginger

3 tablespoons (63 g) honey

For the chicken
1 1/2 pounds skinless boneless chicken breast, cut into 1-inch cubes

1 1/2 cups gluten free Panko-style bread crumbs (or gluten free corn flakes coarsely ground in a blender or food processor)

Cooked white or brown rice, for serving

Chopped scallions, for serving

Directions

  • Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.

  • In a medium-size, heavy-bottom saucepan, place the orange juice, chicken stock and flour, and whisk vigorously to combine, making sure the flour doesn’t clump at all. Add the tamari, rice vinegar, garlic powder, chili powder, ground ginger and honey, whisking to combine after each addition. Place the saucepan over medium-high heat and cook, whisking frequently, until the mixture begins to simmer. Continue to cook, whisking frequently, until the mixture is reduced by about 1/4 and has begun to thicken (about 6 minutes). Remove the sauce from the heat and transfer it to a large heat-safe bowl. Allow the sauce to cool, whisking occasionally, until no longer hot to the touch. The sauce can also be made, cooled, sealed tightly and stored in the refrigerator for up to 5 days before proceeding with the recipe.

  • Place about 1/2 of the cooled sauce in a separate, medium-size bowl. Place the raw, cubed chicken next to it, and a bowl with the bread crumbs next to that. Dip the chicken pieces, one at a time, in the sauce on all sides, then in the bread crumbs on all sides, and place about 1/2-inch apart on the prepared baking sheet. Place the baking sheet in the center of the preheated oven and bake for about 15 minutes or until golden brown all over and opaque throughout.

  • Remove from the oven and toss the cooked chicken pieces in the remaining sauce. Serve over rice, garnished with scallions.

Love,
Nicole

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

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  • Michele Miller

    Can these lovely bites of heaven be made up to the completed baking time section, then cooled and frozen? Then freeze the sauce as well in a batch cooking day. Thanks!

  • eSEy Bee

    LOVE this recipe! Mmmm ;-P
    If you cannot eat corn, use crushed “chex” rice cereal, for low cost alternative to expensive GF Panko!
    ☮☯

  • Judith Beck

    Very Yummy! Tried it tonight. Hubby loved it. Daughter was not so sure. But she’s only little. Used gf cornflakes, never seen gf panko in Germany.

    • I make my own gluten free panko-style bread crumbs, Judith. :) Glad the recipe went over well. Little kids can be so tough to figure out. My own kids are 13, 12 and 10, and, well, they can still be tough!

  • Vivi

    Dear Nicole…HOW do you make GF-style Panko?

    • Jennifer S.

      Follow the link. the word GF panko breadcrumbs is blue. this means there is a link to the recipe for them.

  • Jennifer S.

    Holy hello! can’t believe I missed this — I LOVE Chinese. It is my #1 food that I go off the wagon for… thanks Nicole! :)

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