Description
A savory and crisp gluten-free orange chicken dish, offering a sweet and tangy glaze that’s perfect for family dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3/4 cup gluten-free flour blend (or almond flour/rice flour)
- 2 large eggs, beaten
- Vegetable oil for frying (about 2 cups)
- 3/4 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch or tapioca starch (for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Cut chicken breasts into bite-sized pieces and pat dry with a paper towel.
- Beat the eggs in one bowl and place the gluten-free flour in another bowl.
- Dip each piece of chicken in eggs, then coat with gluten-free flour.
- Heat vegetable oil in a deep skillet over medium-high heat to 350-375°F.
- Fry the chicken pieces in batches for 4-5 minutes until golden brown and crispy.
- In a small saucepan, combine orange juice, orange zest, soy sauce, honey, garlic, and ginger. Heat over medium heat.
- Mix cornstarch with water to create a slurry and gradually add to the sauce, stirring until thickened.
- Drain the fried chicken on paper towels and pour the warm sauce over it, tossing gently to coat.
- Serve immediately for the best flavor and crunch.
Notes
Serve with jasmine rice or steamed vegetables for a complete meal. Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg