Our gluten-free orange chicken easily replaces your favorite take-out. Chicken thighs are coated in a gluten-free coating, fried, then tossed with the most delicious orange chicken sauce that will become your new favorite! Dairy-free.
A weeknight or weekend dinner recipe that is simple to make and packed with flavor. Orange chicken is a family-friendly recipe everyone will love (even those that aren’t gluten-free)! This gluten-free meal is dairy-free too.
As an online kitchen committed to creating great-tasting, simple, kid-friendly gluten-free food, we couldn’t wait to share this celiac-safe version of orange sauce. We have to say it… homemade is way better than Panda Express!
We believe kids shouldn’t sacrifice any of their favorite foods by following a gluten-free diet, which is why you will find us creating only kid-approved recipes! From Gluten Free Chicken Nuggets and Gluten Free Chicken Strips to Gluten-Free Apple Cider Donuts and Gluten Free Cookie Cake, we help you tackle the gluten-free lifestyle with ease.
Looking for more gluten-free Chinese food that is easy to make right at home? Our Gluten Free Chicken Stir Fry with Gluten Free Stir Fry Sauce, Instant Pot Chicken Stir Fry (Gluten-free),and Gluten Free Sesame Chicken are must-try recipes!
Up next, you will find the equipment and ingredient lists followed by step-by-step directions on how to make orange chicken. Let’s get started!
Table of Contents
Ingredients
- 2.5 pounds chicken thighs, cubed ✅
- 1/2 cup cornstarch ✅
- 1/4 cup gluten-free flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1 tablespoon freshly squeezed orange juice
Orange Sauce
- 1 large orange, zested
- 1/2 cup granulated sugar
- 1/2 cup distilled vinegar
- 1/4 cup freshly squeezed orange juice
- 3 large cloves garlic, minced
- 3 tablespoons tamari
- 2 tablespoons rice wine vinegar ✅
- 1 tablespoon cornstarch ✅
- 1 teaspoon sesame oil ✅
- 1 teaspoon ground ginger ✅
- 1/2 teaspoon crushed red pepper flakes ✅
- vegetable oil for frying
- rice for serving
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
In a flat-bottomed bowl combine 1/2 cornstarch, gluten-free flour, salt, and pepper. In another flat-bottomed bowl combine the egg and a tablespoon of orange juice.
Dip the chicken pieces into the egg, letting the extras drip off, then coat with the flour mixture. Place onto a wire rack lined baking pan. Continue until all the chicken is coated.
Fry the chicken pieces
Fill the bottom of the wok with an inch or two of oil. Heat the oil, test by dropping a small piece of chicken into the oil. When it sizzles the oil is ready, or when the temperature hits 350°F. Cook the chicken in batches, frying for 3-4 minutes or until golden brown. Remove with tongs and place into a large bowl lined with paper toweling. Repeat until all of the chicken is cooked. Carefully pour the oil out of the pan into a large tin can or another pan.
How To Make Orange Chicken Sauce
To the wok or large saucepan add the orange zest, sugar, distilled vinegar, orange juice, garlic, tamari, rice wine vinegar, cornstarch, sesame oil, ground ginger, and red pepper flakes. Whisk and bring to a boil. Continue whisking until thickened. Remove from heat.
Add the cooked chicken to the sauce. Gently stir until the chicken is coated in sauce.
Frequently Asked Questions
You will want to select an oil with a high smoke point that can handle the high heat required for frying. We use vegetable oil; however, peanut oil or canola oil could also be used.
Chicken thighs, breasts or tenderloins can be cubed for this recipe. If cooking with chicken breasts, be careful not to overcook the chicken to prevent dry and rubbery chicken pieces.
No! You will want to check the label on your favorite soy sauce brand to ensure you have selected a gluten-free version. Opting for gluten-free soy sauce, tamari, or coconut aminos are celiac-safe options.
Serve hot over rice or alongside Homemade Low-Sodium Ramen Noodles for a complete meal.
Cut all chicken cubes into 1-inch pieces to allow for even cooking, cook chicken until the internal temperature is 165 °F and be cautious not to overcrowd the wok when frying.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Cube the chicken roughly the same size to help each piece cook evenly.
- Dropping a small piece of food into oil to see if it sizzles is a great way to test if the oil is hot enough. Try this for any recipe! If food is placed into oil too soon, the food could potentially become greasy.
- Adding the chicken to the sauce (instead of the sauce to the chicken) lets you coat each piece with the perfect amount of sauce.
More Gluten Free Chicken Recipes
- How To Bake Thin Sliced Chicken Breasts
- Gluten-Free Chicken Thigh Recipes
- Buffalo Chicken Breast Recipe
- Instant Pot Frozen Chicken Wings
- Chicken Piccata {Gluten-Free}
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Orange Chicken
Equipment
- wok or large saucepan
- 2 flat bottom bowls
- baking tray with a wire rack
- bowl with paper toweling
Ingredients
- 2.5 pounds chicken thighs, cubed ✅
- 1/2 cup cornstarch ✅
- 1/4 cup gluten-free flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 large egg
- 1 tablespoon freshly squeezed orange juice
Orange Sauce
- 1 large orange, zested
- 1/2 cup granulated sugar
- 1/2 cup distilled vinegar
- 1/4 cup freshly squeeze orange juice
- 3 large cloves garlic, minced
- 3 tablespoons tamari
- 2 tablespoons rice wine vinegar ✅
- 1 tablespoon cornstarch ✅
- 1 teaspoon sesame oil ✅
- 1 teaspoon ground ginger ✅
- 1/2 teaspoon crushed red pepper flakes ✅
- vegetable oil for frying
- rice for serving
Instructions
Make the coated chicken
- Prep the coating for the chicken thighs. In a flat bottomed bowl combine 1/2 cornstarch, gluten-free flour, salt, and pepper. In another flat bottomed bowl combine the egg and tablespoon of orange juice.1/2 cup cornstarch, 1/4 cup gluten-free flour, 1 teaspoon salt, 1/2 teaspoon pepper, 1 large egg, 1 tablespoon freshly squeezed orange juice
- Coat the chicken. Dip the chicken pieces into the egg, letting the extras drip off, then coat with the flour mixture. Place on to a wire rack lined baking pan. Continue until all the chicken is coated.2.5 pounds chicken thighs, cubed
- ⭐️Fry the chicken pieces. Fill the bottom of the wok with an inch or 2 of oil. Heat the oil, test by dropping a small piece of chicken into the oil. When it sizzles the oil is ready, or when the temperature hits 350°F. Cook the chicken in batches, frying for 3-4 minutes or until golden brown. Remove with tongs and place into a large bowl lined with paper toweling. Repeat until all of the chicken is cooked. Carefully pour the oil out of the pan into a large tin can or another pan.vegetable oil for frying
Make the sauce
- ⭐️Heat the sauce ingredients. To the wok or large saucepan add the orange zest, sugar, distilled vinegar, orange juice, garlic, tamari, rice wine vinegar, cornstarch, sesame oil, ground ginger, and red pepper flakes. Whisk and bring to a boil. Continue whisking until thickened. Remove from heat.1 large orange, zested, 1/2 cup granulated sugar, 1/4 cup freshly squeeze orange juice, 3 large cloves garlic, minced, 3 tablespoons tamari, 2 tablespoons rice wine vinegar, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon ground ginger, 1/2 teaspoon crushed red pepper flakes, 1/2 cup distilled vinegar
- Toss the chicken in the sauce. Add the cooked chicken to the sauce. Gently stir until the chicken is coated in sauce. Serve hot over rice.rice for serving
Notes
Best oil for frying
- Vegetable oil, peanut oil or canola oil are options with a high smoke point that can handle the high heat required for frying.
Gluten-free soy sauces
- You will want to check the label on your favorite soy sauce brand to ensure you have selected a gluten-free version. Opting for gluten-free soy sauce, tamari or coconut aminos are celiac safe options.
Tips
- Cut all chicken cubes into 1-inch pieces to allow for even cooking
- Cook chicken until the internal temperature is 165 °F
- Be cautious not to overcrowd the wok when frying.
Nutrition
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Sara Morales says
Great job