Crispy Gluten-Free Orange Chicken Recipe for Dinner

Crispy Gluten-Free Orange Chicken is a better-than-takeout dinner ready in just 30 minutes. After making this many times, I’ve discovered the trick to a perfect crispy texture. The chicken is golden and crispy, with a fresh, tangy, and slightly sweet orange sauce that’s irresistible. Serve it with my Easy Roasted Beet Salad with Feta and Fresh Dill for a balanced meal. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Roasted Beet Salad with Feta and Fresh Dill and Refreshing Lemon Ginger Wellness Water Recipe for Summer.

What You'll Need for Crispy Gluten-Free Orange Chicken Recipe for Dinner

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup gluten-free all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 cup orange juice
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced
• 1/4 cup sesame seeds (optional, for garnish)
• Salt
• Black pepper
• Garlic powder
• Paprika
• Red pepper flakes
• Optional: Sesame seeds
• Optional: Green onions

How to Make Crispy Gluten-Free Orange Chicken Recipe for Dinner

1. Step 1: Cut the chicken breasts into bite-sized pieces and set them aside.
2. Step 2: In a large bowl, combine the gluten-free flour, salt, black pepper, garlic powder, and paprika. Dredge the chicken pieces in the flour mixture, shaking off any excess.
3. Step 3: Heat a large skillet over medium heat and add 2 tablespoons of oil. Once hot, add the chicken pieces and cook until golden and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
4. Step 4: In the same skillet, combine the orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Stir well and bring the mixture to a simmer.
5. Step 5: In a small bowl, whisk together the cornstarch and water. Slowly pour the mixture into the skillet, stirring constantly until the sauce thickens.
6. Step 6: Return the chicken to the skillet and toss it in the sauce until evenly coated. Garnish with green onions and sesame seeds (if using). Serve hot and enjoy!

Storing & Reheating Crispy Gluten-Free Orange Chicken Recipe for Dinner

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Reheat before adding the chicken.

Freezing Crispy Gluten-Free Orange Chicken Recipe for Dinner

Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through.

Recipe Notes

• Chef tip: For a lower-carb version, you can use almond flour instead of gluten-free all-purpose flour.
• Best substitution: If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
• Make-ahead: The chicken can be breaded and refrigerated for up to 1 day before cooking. Cook as directed.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If the sauce isn't thickening, try adding a bit more cornstarch mixed with water. If it's too thick, add a splash of water or chicken broth to thin it out.

Crispy Gluten-Free Orange Chicken Recipe for Dinner

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup gluten-free all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 cup orange juice
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup rice vinegar
• 1 tbsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp cornstarch
• 2 tbsp water
• 2 green onions, sliced
• 1/4 cup sesame seeds (optional, for garnish)

Seasonings

• Salt
• Black pepper
• Garlic powder
• Paprika
• Red pepper flakes

Optional Toppings

• Sesame seeds
• Green onions

Instructions

1. Step 1: Cut the chicken breasts into bite-sized pieces and set them aside.
2. Step 2: In a large bowl, combine the gluten-free flour, salt, black pepper, garlic powder, and paprika. Dredge the chicken pieces in the flour mixture, shaking off any excess.
3. Step 3: Heat a large skillet over medium heat and add 2 tablespoons of oil. Once hot, add the chicken pieces and cook until golden and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set it aside.
4. Step 4: In the same skillet, combine the orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Stir well and bring the mixture to a simmer.
5. Step 5: In a small bowl, whisk together the cornstarch and water. Slowly pour the mixture into the skillet, stirring constantly until the sauce thickens.
6. Step 6: Return the chicken to the skillet and toss it in the sauce until evenly coated. Garnish with green onions and sesame seeds (if using). Serve hot and enjoy!

Notes

• Chef tip: For a lower-carb version, you can use almond flour instead of gluten-free all-purpose flour.
• Best substitution: If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar instead.
• Make-ahead: The chicken can be breaded and refrigerated for up to 1 day before cooking. Cook as directed.
• Scaling: This recipe can be easily doubled or tripled to feed a crowd.
• Troubleshooting: If the sauce isn't thickening, try adding a bit more cornstarch mixed with water. If it's too thick, add a splash of water or chicken broth to thin it out.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through.
• Make ahead: The sauce can be made ahead of time and stored in the fridge for up to 3 days. Reheat before adding the chicken.

Nutrition Per Serving

• Calories: 350
• Protein: 30g
• Fat: 10g
• Carbs: 25g
• Fiber: 1g
• Sugar: 15g
• Sodium: 1200mg
• Cholesterol: 70mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Gluten-Free Orange Chicken Recipe for Dinner FAQs

A Warm Final Note

I can’t wait for you to try Crispy Gluten-Free Orange Chicken Recipe for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!