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Gluten-Free Chinese Orange Chicken

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Gluten-Free Chinese Orange Chicken is my version of a popular take-out dish. Succulent pieces of chicken breasts are crispy, crunchy, and covered in a sweet, sticky, and tangy sauce.  Marinating the chicken before dipping it into the batter makes it so tasty. Add veggies and you have a complete meal. Indeed, this gluten-free version delivers on both crunch and flavor. Way better than take out/take away. In fact, this dish is totally irresistible. So what are you waiting for?Gluten-Free Orange Chicken in a bowl with a bite on a fork

Gluten-Free Chinese Orange Chicken:

Needless, to say Chinese is one of the cuisines I miss the most since going gluten-free. However, most Chinese restaurants have MSG, gluten, and often have refined sugar. Therefore, I had to create my own Asian recipes. Nevertheless, this recipe uses my Small Batch Orange Marmalade. However, you could use store-bought orange marmalade although this will affect the Nutritional Facts. Just something to be aware of. Hence, imagine eating those tasty bites of chicken breast and the incredible sauce. At any rate,  this is better than paying P. F Chang’s or even Panda Express. Not to mention, it is homemade. See Cassava Flour Information blog post.

In conclusion, I prefer to add the sauce to each serving of battered chicken and then mixing together. I do this to prevent the batter from becoming soggy. Moreover, if there are leftovers I store the chicken and sauce separately.

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Gluten-Free Chinese Orange Chicken

Gluten-Free Chinese Orange Chicken Marinade Ingredients:

  • 1/2 cup plus 2 tbsp freshly squeezed Orange Juice
  • 1 tsp orange zest
  • 3 tbsp homemade orange marmalade or store-bought
  • 2 1/2 tbsp coconut aminos
  • 1/2 cup maple sugar
  • 1/4 cup plus 1 tbsp fresh lemon juice
  • 1/2 tsp crushed red pepper
  • 1/3 cup  apple vinegar
  • 1 tsp coconut vinegar
  • 1/2 tsp fresh ginger
  • 1/4 tsp fresh minced ginger
  • 1 tsp salt
  • 2 tbsp tapioca
  • 4 tbsp water

Directions:

First, combine all the sauce ingredients except tapioca and 4 tbsp water in a small saucepan over high heat. Second, bring to a boil. Next, cook for three minutes. Remove from heat and allow to cool.Orange Sauce with DIY homemade orange marmalade

Orange Chicken:

Ingredients:

  • 4 chicken breasts
  • 1 egg
  • 1/4 tsp salt
  • 2 1/2 cups cassava flour
  • 1 1/2 tsp baking soda
  • 1 1/2 cup ice water
  • 2 cups avocado oil

Directions:

Firstly. slice chicken into bite-size pieces.Cut up chicken Secondly, remove 1/3 cup of marinade. Thirdly, place in a plastic bag with the chicken and marinate 2 hrs minimum. Once the chicken is marinated. Combine tapioca flour and water to make a slurry. Pour into the remaining sauce and stir until thickened.Thickened Orange Sauce for Gluten-Free Chinese Orange Chicken Next, beat together egg and ice water. Add 3/4 cup flour with a fork to the water. It will be lumpy. Sprinkle the remaining 1/4 cup of flour on top of the batter. Mix only once or twice. The flour will be floating on top. The tempura like flour mixturePut the remaining 1/2 cup or 3/4 cup into another bowl. Dip chicken into the dry flour and then right into the batter.Dipping in cassava flour

Flour Dipped pieces being dipped in batter Let the batter drip off. Next, fry the battered chicken up 3-4 minutes per side.Frying up the battered pieces Flip chicken and cook another 3-4 minutes. Remove cooked chicken to rack and allow to drain. Salt chicken after it has fried.Fried Battered Pieces As chicken cooks reheat the sauce. Stir occasionally. When chicken is done pour into a bowl and cover with sauce. Lastly, stir or flip until all the chicken is covered and well coated. Gluten-Free Orange Chicken in a bowl topped with green onions and roasted sesame seeds.

The battered chicken in a bowl with a bite on a fork.

If the sauce gets too thick thin it out with a little orange juice.

Gluten-Free Orange Chicken in a bowl topped with green onions and roasted sesame seeds.
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5 from 1 vote

Gluten-Free Orange Chicken

Gluten-Free Chinese Orange Chicken Recipe is battered and fried chicken pieces coated in a sweet, tangy, and sticky orange marmalade sauce.
Course Entree, Lunch, Main Course, Main Dish
Cuisine Chinese
Keyword Asian Chicken, Asian Chicken Recipe, Asian Orange Chicken, Calories for Orange Chicken, Chinese Food Recipe, Chinese Orange Chicken, Chinese Orange Chicken Recipe, Gluten Free Foodie, Gluten Fri, Gluten-Free, Gluten-Free Asian Orange Chicken, Gluten-Free Copycat Orange Chicken, Gluten-Free Crispy Crunchy Orange Chicken, Gluten-Free Diet, Gluten-Free Homemade Orange Chicken, Gluten-Free Orange Chicken, Gluten-Free Orange Chicken Recipe, Gluten-Frei Recipe, Gluten-Fritt Recipe, Homemade Orange Chicken, Orange Chicken Homemade, Orange Chicken Sauce, Orange Marmalade, rispy Crunchy Orange Chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 446kcal

Equipment

Frying Pan

Ingredients

  • 4 whole boneless chicken breast cut into bite size pieces

Orange Sauce

  • 1/2 + 2 cup + tbsp freshly squeezed Orange Juice
  • 1 tsp fresh orange zest
  • 3 tbsp orange marmalade
  • 2 1/2 tbsp coconut Aminos
  • 1/2 cup maple sugar
  • 1/4 + 1 cup + tbsp fresh lemon juice
  • 1/2 cup crushed red peppers
  • 1/3 cup apple vinegar
  • 1 tsp coconut vinegar
  • 1 tsp freshly minced ginger
  • 1 tsp pink salt
  • 2 tbsp tapioca
  • 4 tbsp water

Breading

  • 1 whole egg
  • 1/4 tsp pink salt
  • 2 1/2 cups cassava flour
  • 1 1/2 tsp baking soda
  • 1 1/2 cup ice-cold water
  • 2 cup avocado oil

Instructions

Orange Chicken Marinade

  • Combine all the sauce ingredients except tapioca and 4 tbsp water in a small saucepan over high heat.
    1/2 + 2 cup + tbsp freshly squeezed Orange Juice, 1 tsp fresh orange zest, 3 tbsp orange marmalade, 2 1/2 tbsp coconut Aminos, 1/2 cup maple sugar, 1/4 + 1 cup + tbsp fresh lemon juice, 1/2 cup crushed red peppers, 1/3 cup apple vinegar, 1 tsp coconut vinegar, 1 tsp freshly minced ginger, 1 tsp pink salt
  • Bring to a boil.
  • Cook three minutes.
  • Remove from heat and allow to cool
  • Remove 1 cup of marinade.
  • Slice chicken into bite-size pieces.
    4 whole boneless chicken breast
  • Place marinade and chicken pieces into a gallon-sized sealable plastic bag.
  • Marinate the chicken in the remaining marinade

Orange Chicken Sauce

  • Place the reserved marinade into a pan a bring to a boil
  • Combine 2 tbsp and 4 tbsp water and stir into a slurry.
    2 tbsp tapioca, 4 tbsp water
  • Add the slurry to the Orange sauce and continue to stir until thickened.
  • Remove sauce from the heat

Orange Chicken Breading

  • Remove the chicken from the marinade
  • Stir together the cassava flour, salt, and baking soda.
    2 1/2 cups cassava flour, 1 1/2 tsp baking soda, 1/4 tsp pink salt
  • Next, beat together egg and ice water.
    1 whole egg, 1 1/2 cup ice-cold water
  • Add 3/4 cup of the seasoned flour with a fork to the water.
  • It will be lumpy.
  • Sprinkle the remaining 1/4 cup of flour on top of the batter.
  • Mix only once or twice.
  • The flour will be floating on top.
  • Put the remaining cassava flour on a plate.
  • Dip chicken into the dry flour and then right into the wet batter.
  • Let the chicken pieces drip off.
  • Fry the chicken up 3-4 minutes per side.
    2 cup avocado oil
  • Flip the chicken and cook another 3-4 minutes.
  • Place tinfoil onto a rack to make for easier clean-up.
  • Remove cooked chicken to rack and allow to drain.
  • Salt chicken after it has fried.
  • As chicken cooks reheat the sauce.
  • Stir occasionally.
  • When chicken is done pour into a bowl and cover with sauce.
  • Stir or flip until all the chicken is covered and well coated.
  • If sauce gets too thick thin it out with a little orange juice.

Notes:

  • In conclusion, I prefer to add the sauce to each serving of battered chicken and then mixing together.
  • I do this to prevent the batter from becoming soggy.
  • Moreover, if there are leftovers I store the chicken and sauce separately.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 461
% Daily Value *
Total Fat 10 g 15 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 164 mg 55 %
Sodium 440 mg 18 %
Potassium 605 mg 17 %
Total Carbohydrate 80 g 27 %
Dietary Fiber 3 g 10 %
Sugars 22 g  
Protein 11 g 22 %
Vitamin A 1 %
Vitamin C 102 %
Calcium 6 %
Iron 6 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition

Serving: 6servings | Calories: 446kcal | Carbohydrates: 55g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 164mg | Sodium: 440mg | Potassium: 605mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1IU | Vitamin C: 102mg | Calcium: 8mg | Iron: 6mg

Other Gluten-Free Asian Recipes:

Keto Chicken Curry

Chicken Stir-Fry

Pot Sticker Dough

Peppercorn Beef & Vegetables

Ground Turkey Potstickers

Korean BBQ Chicken

Gluten-Free Orange Chicken crispy crunchy chicken with a delectable tangy oragne sauce.

Two pictures of the gluten-free orange chicken

 

 

 


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