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 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 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.
Let the batter drip off. Next, fry the battered chicken up 3-4 minutes per side.
Flip chicken and cook another 3-4 minutes. 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. Lastly, 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.
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.
- Bring to a boil.
- Cook three minutes.
- Remove from heat and allow to cool
- Slice chicken into bite-size pieces.
- Remove 1/3 cup of marinade.
- Place in a plastic bag with the chicken and marinate 2 hrs minimum.
Orange Chicken Breading
- 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.
- Let them drip off.
- Fry the chicken up 3-4 minutes per side.
- Flip chicken and cook another 3-4 minutes.
- 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 610 | |
| % Daily Value * | |
| Total Fat 39 g | 60 % |
| Saturated Fat 6 g | 28 % |
| Monounsaturated Fat 27 g | |
| Polyunsaturated Fat 5 g | |
| Trans Fat 0 g | |
| Cholesterol 61 mg | 20 % |
| Sodium 859 mg | 36 % |
| Potassium 148 mg | 4 % |
| Total Carbohydrate 55 g | 18 % |
| Dietary Fiber 3 g | 14 % |
| Sugars 4 g | |
| Protein 11 g | 22 % |
| Vitamin A | 1 % |
| Vitamin C | 21 % |
| Calcium | 5 % |
| Iron | 9 % |
| * 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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