Better Than Takeout Crispy Gluten-Free Orange Chicken

Crispy Gluten-Free Orange Chicken — The best takeout-style chicken you can make at home in just 20 minutes! After making this many times, I’ve perfected the crispy exterior and tangy, sweet orange sauce. Keep reading for my tips on preventing soggy chicken. If you love recipes like this, you’ll also enjoy Easy Zuppa Toscana Casserole Recipe for Comfort Dinner and Chilled Mediterranean Tomato and Roasted Pepper Soup.

What You'll Need for Better Than Takeout Crispy Gluten-Free Orange Chicken

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
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 tsp red pepper flakes (optional)
• 3 large eggs
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 1 tbsp orange zest
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (optional)
• Optional: Green onions, chopped
• Optional: Sesame seeds
• Optional: Orange slices, for garnish

How to Make Better Than Takeout Crispy Gluten-Free Orange Chicken

1. Step 1: Cut chicken into bite-sized pieces. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, ginger powder, and red pepper flakes (if using). Add chicken pieces and toss to coat evenly.
2. Step 2: Beat eggs in a separate bowl. Dip each piece of coated chicken into the beaten eggs, allowing excess to drip off. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and crispy, about 2-3 minutes per side. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, combine orange juice, soy sauce, rice vinegar, sugar, orange zest, minced garlic, grated ginger, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer until sauce thickens, about 5-7 minutes. Return chicken to skillet, toss to coat in sauce, and serve immediately. Garnish with green onions, sesame seeds, and orange slices if desired.

Storing & Reheating Better Than Takeout Crispy Gluten-Free Orange Chicken

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: Make the sauce up to 2 days ahead and store in the fridge. Cook the chicken just before serving.

Freezing Better Than Takeout Crispy Gluten-Free Orange Chicken

Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.

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. Add a little water to the sauce to prevent it from drying out.

Recipe Notes

• Chef tip: For a quicker cooking time, use chicken tenderloins instead of chicken breasts.
• Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
• Make-ahead: Prepare the chicken and sauce separately, then combine and cook just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If the sauce isn't thickening, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and let it simmer for a few more minutes.

Better Than Takeout Crispy Gluten-Free Orange Chicken

⏱

Prep

15 minutes

🍳

Cook

20 minutes

⏳

Total

35 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1/2 cup cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• 1/4 tsp red pepper flakes (optional)
• 3 large eggs
• 1/4 cup vegetable oil

Seasonings

• 1/2 cup orange juice
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 1 tbsp orange zest
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (optional)

Optional Toppings

• Green onions, chopped
• Sesame seeds
• Orange slices, for garnish

Instructions

1. Step 1: Cut chicken into bite-sized pieces. In a large bowl, combine cornstarch, salt, black pepper, garlic powder, ginger powder, and red pepper flakes (if using). Add chicken pieces and toss to coat evenly.
2. Step 2: Beat eggs in a separate bowl. Dip each piece of coated chicken into the beaten eggs, allowing excess to drip off. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown and crispy, about 2-3 minutes per side. Remove chicken from skillet and set aside.
3. Step 3: In the same skillet, combine orange juice, soy sauce, rice vinegar, sugar, orange zest, minced garlic, grated ginger, and red pepper flakes (if using). Bring to a boil, then reduce heat and let simmer until sauce thickens, about 5-7 minutes. Return chicken to skillet, toss to coat in sauce, and serve immediately. Garnish with green onions, sesame seeds, and orange slices if desired.

Notes

• Chef tip: For a quicker cooking time, use chicken tenderloins instead of chicken breasts.
• Best substitution: Substitute chicken with tofu or tempeh for a vegetarian version.
• Make-ahead: Prepare the chicken and sauce separately, then combine and cook just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If the sauce isn't thickening, add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) and let it simmer for a few more minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked chicken and sauce separately for up to 2 months. Thaw and reheat in the oven or microwave.
• 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. Add a little water to the sauce to prevent it from drying out.
• Make ahead: Make the sauce up to 2 days ahead and store in the fridge. Cook the chicken just before serving.

Nutrition Per Serving

• Calories: 380
• Protein: 32g
• Fat: 16g
• Carbs: 27g
• Fiber: 1g
• Sugar: 12g
• Sodium: 1200mg
• Cholesterol: 110mg
• Sat. Fat: 2.5g

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

Better Than Takeout Crispy Gluten-Free Orange Chicken FAQs

A Warm Final Note

I can’t wait for you to try Better Than Takeout Crispy Gluten-Free Orange Chicken 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!