Firecracker Orange Chicken

Last month, my sister called me craving takeout orange chicken but couldn’t eat any of the restaurant versions because of gluten. I told her to give me an hour, and I’d whip up something better than any takeout joint could deliver. When she took that first bite and her eyes lit up, I knew this recipe was a keeper. The crispy coating gives way to tender chicken, all wrapped in that perfect sweet-tangy orange glaze that makes you want to lick the plate clean.

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 large eggs, whisked
• 1/2 cup gluten-free all-purpose flour blend
• 1/2 cup cornstarch
• Avocado oil for frying

For the Orange Glaze:

• 1 cup fresh orange juice (from 2-3 large oranges)
• Zest from 1 large orange
• 1/3 cup granulated sugar
• 2 tablespoons rice vinegar
• 3 tablespoons Coconut Aminos
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Make the Glaze: In a medium saucepan, combine orange juice, sugar, rice vinegar, Coconut Aminos, ginger, and garlic powder. Heat over medium heat for 3-4 minutes until sugar dissolves.
2. Thicken the Sauce: Whisk cornstarch and water together to form a slurry, then stir into the sauce. Continue cooking for 3-5 minutes until thickened. Remove from heat, stir in orange zest, and set aside.
3. Prep the Coating: In a shallow dish, whisk together gluten-free flour and cornstarch. In another shallow dish, whisk the eggs.
4. Double-Coat the Chicken: Dip each chicken piece in egg, then flour mixture, then egg again, then flour mixture again. This double coating creates that perfect crispy texture.
5. Heat the Oil: In a heavy-bottomed pot, heat 2-3 inches of avocado oil to 350°F. If you don’t have a thermometer, the oil is ready when a drop of batter sizzles immediately.
6. Fry the Chicken: Working in batches to avoid overcrowding, fry chicken pieces for 3-4 minutes, turning once, until golden brown and cooked through (internal temp 165°F). Transfer to paper towel-lined plate.
7. Toss and Serve: Add fried chicken to the orange glaze and toss until every piece is coated. Serve immediately over steamed rice, garnished with sliced green onions and sesame seeds.

Tips

• Pat chicken completely dry before coating – moisture is the enemy of crispy coating
• Double-dipping in egg and flour mixture creates restaurant-quality crispiness
• Keep oil temperature steady at 350°F – too hot and coating burns, too cool and chicken gets greasy
• Make the glaze first so it’s ready when the chicken comes out of the oil
• Serve immediately for maximum crispiness – the coating softens if it sits too long

🍽️ Want more like this? Our Maple Sesame Tofu is great if you love these flavors, and the Silk Road Dumplings is perfect for another crowd-pleaser.