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. Learn how to make a gluten-free version of the beloved Chinese orange chicken dish at home. This recipe features succulent chicken breasts marinated and then coated in a crispy batter, all smothered in a sweet, tangy sauce. Most importantly, say goodbye to bland and boring. 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 Chinese Orange Chicken:
Do you find yourself craving the crispy, tangy flavors of Chinese orange chicken, but need a gluten-free option to satisfy your taste buds? Look no further! In this blog post, I will show you how to create a mouthwatering gluten-free version of this beloved take-out favorite right in your own kitchen. From marinating the chicken to creating a crispy coating, cooking it to perfection, and adding vegetables for a complete meal, you’ll learn all the steps needed to make a delicious and healthier version of orange chicken. Say goodbye to boring options and hello to a flavorful dish that will leave your taste buds thanking you. Let’s get cooking!
Marinating the Chicken
For the best results, start by marinating the chicken pieces in a flavorful mixture of orange juice, coconut aminos, ginger, garlic, and following the recipe below. This step is crucial in infusing the chicken with the perfect balance of sweet and savory flavors. Once the chicken has had time to soak up all the delicious marinade, it’s time to move on to creating a crispy coating for that signature crunch that we all love in orange chicken.,
Creating a Crispy Coating
To achieve that irresistible crispy coating on your gluten-free orange chicken, you’ll want to coat each marinated chicken piece in a mixture of cassava flour and a hint of baking soda. This combination creates a light and airy texture that fries up perfectly crunchy when cooked. Make sure to evenly coat each piece for uniform crispiness, then gently shake off any excess before frying. This step is key to achieving that restaurant-quality crunch that will have your taste buds dancing with delight.
Cooking the Perfect Gluten-Free Orange Chicken
Once you have coated all your chicken pieces, it’s time to move on to frying them to golden perfection. This step will not only create that satisfying crunch on the outside, but it will also seal in the juicy tenderness of the chicken on the inside. Next, we’ll add some colorful vegetables to round out this delicious meal.
Adding Veggies for a Complete Meal
For a complete and well-balanced meal, consider adding some vibrant vegetables to your crispy gluten-free orange chicken. Not only will this boost the nutritional value of your dish, but it will also add a variety of colors, textures, and flavors to tantalize your taste buds.
Broccoli florets, bell peppers, snap peas, and carrots are all excellent choices to complement the zesty and tangy orange sauce of the chicken. You can stir-fry these veggies separately or toss them in with the chicken during the final stages of cooking to retain their crispness and freshness.
The addition of vegetables not only enhances the visual appeal of your dish but also provides a burst of vitamins, minerals, and dietary fiber. Plus, it’s a great way to sneak in some extra nutrients without compromising on taste. So go ahead and get creative with your veggie choices to create a colorful and satisfying meal that will have your family coming back for more.
In Conclusion Gluten-Free Chinese Orange Chicken
In just a few simple steps, you have transformed a beloved take-out favorite into a mouthwatering gluten-free masterpiece. By marinating the chicken, creating a crispy coating, cooking it to perfection, and adding veggies for a well-rounded meal, you have elevated your dining experience. Now, with this recipe in your arsenal, you can say goodbye to bland and boring options. So go ahead, whip up this savory and satisfying dish to satisfy your cravings today. Your taste buds will thank you.
My Thoughts
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 for it. Not to mention, it is homemade. See Cassava Flour Information blog post.
In summary, 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.
Find Coconut Aminos at Amazon.
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 and foremost, 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 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. 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. 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. Put the remaining 1/2 cup or 3/4 cup into another bowl. Dip chicken into the dry flour and then right into the batter.
Gluten-Free Orange Chicken
Equipment
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.
- Allow chicken to cool before refrying for about 1 - 1 1/2 minutes per side. This will help the chicen remian cruchier once it is topped with the sauce.
- 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:
- Double frying the chicken will keep it crispier once tossed with the sauce.
- 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
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