Gluten-Free Orange Chicken
This gluten-free orange chicken combines crispy fried bites with a sticky, sweet-and-savory homemade orange sauce—all made quick using a pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Deep pan or fryer For frying the chicken
- 1 Saucepan To cook the sauce
Ingredients
Main ingredients
- 3 boneless, skinless chicken breasts cut into 1-inch bites
- 4 cups vegetable oil peanut oil works great for frying
- ½ cup gluten-free all-purpose flour I used Pillsbury Gluten Free
- ½ cup cornstarch Argo brand works good
- 2 teaspoons ground ginger for that zing
- 2 eggs large, whisked smooth for coating
- 4 tablespoons gluten-free soy sauce La Choy is the one I used
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup orange juice to give that citrus punch
- ½ cup gluten-free rice vinegar or white vinegar works too
- 4 tablespoons cornstarch for thickening sauce
- 4 tablespoons water to make slurry with cornstarch
Instructions
Instructions
- In a large bowl, mix gluten-free flour, cornstarch, 2 teaspoons of ground ginger, and garlic powder until well combined.
- Whisk the eggs in another bowl until smooth. Dip chicken pieces in the egg wash.
- Coat each chicken bite with the flour mixture by pressing each piece to stick the coating well.
- Heat the vegetable oil in a deep pan or fryer to 350°F.
- Fry chicken in batches for 4–5 minutes until golden and cooked through. Drain on paper towels.
- In a saucepan, combine gluten-free soy sauce, ½ teaspoon ground ginger, garlic powder, granulated sugar, brown sugar and orange juice. Simmer over medium heat.
- Add gluten-free rice vinegar to the sauce and stir to combine.
- Mix remaining cornstarch and water to make a slurry. Add to sauce and stir until thick and glossy.
- Toss fried chicken into the sauce to evenly coat. Serve hot with optional garnishes.
Notes
Store leftovers in an airtight container and keep refrigerated. Reheat in skillet or microwave. For longer storage, separate sauce and chicken before freezing. Thaw overnight, then reheat and toss.