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GLuten-Free Chinese Orange Chicken A close up bowl (square photo) with a basket full of flowers. Chopsticks resting on the side of the bowl.
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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, Beer Batter Recipe For Fried Foods, Beer Battered Fish Take Out Recipe, Calories for Orange Chicken, Chinese Food Recipe, Chinese Orange Chicken, Chinese Orange Chicken Recipe, Citrus Flavor, Copy Cat Take Away 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.
  • 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

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