When the takeout craving strikes, turn to this Crispy Orange Chicken, ready in under 30 minutes. The fruit-forward sauce, made with fresh oranges, soy sauce, and Asian staples, complements the lightly fried chicken beautifully. Inspired by our favorite General Tso’s Chicken recipe, we’ve perfected the technique for the best results every time.
Table of Contents
- Why Is This Orange Chicken So Good?!
- Must-Use Ingredients and Healthy Swaps
- How to Make Crispy Orange Chicken
- Crispy Chicken Tip
- This Is Worth the Extra Step!
- Can I make this recipe ahead of time?
- What’s the best way to store leftovers?
- FAQs
- What to Serve with Gluten-Free Orange Chicken
- More Gluten-Free Takeout Recipes
- Crispy Orange Chicken Recipe
No longer being able to order takeout from my favorite Chinese restaurant was one of THE most difficult parts of eating gluten-free.
Instead of sulking in my misery, I decided to take control of my Chinese food craving destiny and learn the art of making takeout favorites at home.
The obsession began with this General Tso’s Chicken, but hasn’t stopped there. There are a few key techniques I learned when perfecting that dish that were carried through in this recipe to give you the absolute BEST results.
Why Is This Orange Chicken So Good?!
- A unique combination of cornstarch and gluten-free flour is the secret to getting the crispiest chicken.
- There are no hard-to-find ingredients here. All of the components in the sauce can be found in the Asian food section of your grocery store.
- Frying up the chicken and making the sauce MUST be done separately. This also ensures you get that ultra crispy bite.
- It’s flavor-packed, thanks to juicy chicken thighs and a sauce made primarily from freshly squeezed orange juice AND zest.
- No more questioning the amount of sugar or other unhealthy additives. You see exactly what goes into your food so you can feel good about eating it!
Must-Use Ingredients and Healthy Swaps
- Chicken thighs. If you want the best flavor, you MUST get chicken thighs. Their fat content not only gives the dish more flavor, but also helps the crispy coating to stick more easily to its exterior. Boneless skinless breasts can be subbed, but you’ll be missing out.
- Cornstarch / flour. The combination of the two helps to get the crispiest texture while also giving it good flavor. All-purpose or a 1-to-1 gluten-free blend will work.
- Oil. You want a high smoke-point oil for the sake of your eyes and kitchen. Avocado oil is a healthier option, but peanut oil has great flavor. Avoid olive oil as it will burn more easily and will impart too much olive flavor.
- Oranges. Freshly squeezed is key. To save time, you can look for some freshly squeezed orange juice at your grocery store (Whole Foods and Central Market have this!). Don’t forget to get at least one real orange though for the zest (trust me, it’s a key component in giving the dish a ton of orange flavor!).
- Other orange sauce ingredients. The list might seem a little long, but it’s so worth it to make it from scratch!! You can use a store-bought bottle, but it won’t taste nearly as good.
How to Make Crispy Orange Chicken
Please see the recipe card below for ingredient amounts and more detailed instructions.
1. Prep the Chicken
It’s super important to take a few minutes to ensure the chicken is ready. Trim away any excess fat from the thighs. It’s no fun to bite into a rubbery, fatty piece.
Cut the thighs into bite-sized pieces. Aim for chunks about 1-inch. Keep them as close to the same size as possible so they cook consistently.
Finally, whisk together the cornstarch, flour, salt, and black pepper in a large bowl. Carefully add the prepared chicken and toss until all of the pieces are evenly covered.
2. Cook the Chicken
After the chicken is ready, add 1 to 2 tablespoons of oil to a large stainless steel skillet or wok. Let it get hot over medium-high heat. You want it to sizzle.
Carefully add in half of the coated chicken chunks to the bottom of the pan. You don’t want them overlapping. And be sure to tap off any extra of the starch/flour mixture.
Cook the chicken for 7 to 9 minutes, flipping them over halfway through cooking. When the first batch is fully cooked, remove them to a plate lined with paper towels. Add more oil and continue with the rest of the chicken.
3. Make the Orange Sauce
Add the sauce ingredients to a medium sized bowl and whisk well.
When the chicken is done cooking, add the prepared sauce to the skillet and turn the heat to high. Bring the sauce to a boil, then reduce the heat to low. Let it simmer for 1 to 2 minutes, whisking the entire time.
The sauce should reduce by half while cooking.
4. Sauce the Chicken and Serve
After the sauce has reduced, gently add the chicken back into the skillet. Continue cooking over low heat for a few more minutes, just until everything is heated through.
Serve the orange chicken with some white rice along with chopped green onions and toasted sesame seeds!
Can I make this recipe ahead of time?
This orange chicken is best enjoyed fresh. However, you can make the sauce a day or so ahead of time and just add it to the cooked chicken when you’re ready to serve.
What’s the best way to store leftovers?
If you’re anticipating leftovers, it’s best to store the sauce and chicken separately. Otherwise, the coating will get quite soggy.
FAQs
Yes! You can definitely use whatever soy sauce fits your dietary needs. Just be aware of the sodium level and make adjustments as necessary.
To make this orange chicken spicy, increase the amount of chili sauce or Sriracha in the sauce to your liking.
It’s best to freeze the chicken without the sauce. Spread the cooked chicken on a baking tray and flash freeze. Then, transfer the chicken to a freezer-safe bag or container and freeze for up to 3 to 4 months.
What to Serve with Gluten-Free Orange Chicken
Pair this orange chicken with a grain and a veggie and you’re good to go!
Go with White Rice, Basmati Rice, or Jasmine Rice. Or, keep it light with Cauliflower Rice.
Add some greens with Steamed Broccoli, Roasted Asparagus, or Air Fryer Green Beans.
More Gluten-Free Takeout Recipes
Keep your health (and budget) in mind with these delicious take-out-at-home recipes.
- General Tso’s Chicken
- Asian Lettuce Wraps
- Teriyaki Shrimp Stir Fry
- Instant Pot Hawaiian Chicken
- Thai Yellow Chicken Curry with Potatoes
- Egg Roll in a Bowl
Tap stars to rate!
Crispy Orange Chicken Recipe
email this recipe!
Ingredients
- 1 ¼ pounds chicken thighs boneless, skinless
- ¼ cup + 2 tablespoons cornstarch divided
- ¼ cup all-purpose flour
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 4 tablespoons avocado oil divided
- ¾ cup freshly squeezed orange juice from 4-5 medium oranges
- 1 teaspoon grated orange zest
- ¼ cup soy sauce or tamari
- 3 tablespoons packed brown sugar
- 2 garlic cloves finely minced
- ½ teaspoon finely minced fresh ginger
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha optional
For Serving
- White rice
- Green onions green parts only, thinly sliced, optional
- Toasted sesame seeds optional
Instructions
- Trim any excess fat from the chicken thighs and cut into bite-sized pieces.1 ¼ pounds chicken thighs
- Whisk together ¼ cup of the cornstarch, ¼ cup flour, ¾ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Add the chicken pieces and toss to coat.¼ cup all-purpose flour, ¼ teaspoon black pepper
- Heat 2 tablespoons of the avocado oil in a large skillet over medium high heat. Once the oil is shimmering, shake off any excess coating from half of the chicken and add it to the skillet in a single layer. Cook for 5 minutes, turn, and cook for 4-6 minutes more, or until crispy and lightly golden. Meanwhile, line a plate with paper towels. Once the chicken is cooked through, transfer to the paper towel-lined plate. Add the remaining 2 tablespoons avocado oil to the skillet and repeat with the remaining chicken.4 tablespoons avocado oil
- Meanwhile, in a medium bowl, whisk together the orange juice, zest, soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, sriracha, if using, and remaining 2 tablespoons of cornstarch and ½ teaspoon salt.¾ cup freshly squeezed orange juice, 1 teaspoon grated orange zest, ¼ cup soy sauce or tamari, 3 tablespoons packed brown sugar, 2 garlic cloves, ½ teaspoon finely minced fresh ginger, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sriracha
- Once the skillet is empty, reduce the heat to medium, pour in the orange juice mixture, and cook for 1-2 minutes, whisking constantly, or until the sauce is thick enough to coat the back of a spoon. Reduce the heat to low, add the chicken, and cook until heated through, about 2-3 minutes.
- Serve over a bed of white rice with green onions and toasted sesame seeds, if desired.White rice, Green onions, Toasted sesame seeds
Tap stars to rate!
Video
Notes
- Prep-ahead. You can make the sauce 1-2 days in advance.
- Storage. Store the chicken and sauce separately to keep chicken from getting soggy.
- Freezing. It’s best to freeze the chicken without the sauce. Spread the cooked chicken on a baking tray and flash freeze. Then, transfer the chicken to a freezer-safe bag or container and freeze for up to 3 to 4 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so yummy! I have definitely been missing Chinese food, and orange chicken has always been one of my favorites. I can’t wait to try this one!
Thanks so much Heidi!! Chinese food is impossible to find gluten-free in a restaurant so why not just make your own at home 🙂 Hope you like it!