GLUTEN-FREE ORANGE CHICKEN (COPYCAT PANDA EXPRESS)
on Apr 27, 2025, Updated Jun 05, 2025
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A healthier version of the fast food favorite, orange chicken is an easy, one-pan meal that is sure to please everyone at your dinner table. Serve over a bed of white rice for a crave-worthy meal.
What’s not to love from this popular and widely loved dish that many of us remember from our childhood and teenage years?!
This Gluten-Free Orange Chicken (Copycat Panda Express) recipe is a healthier version than what you grabbed from the takeout window and tastes just as good – if not better!
Chunks of tender chicken are breaded in a coconut flour mixture to get that desirable crispy exterior.
They’re quickly pan-seared before adding to a sauce made from real oranges, ginger, garlic, arrowroot starch, and a bit of maple syrup.
While this gets all syrupy, you can make a pot of rice (or heat precooked rice) and chop up your scallions for a topping. Add the chicken back to the sauce to soak up that goodness.
This better-for-you Orange Chicken is an absolute must-make meal. Give it a go and I guarantee you and your family will be asking for it week after week. Enjoy!
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Key Ingredients for Healthy Orange Chicken
No seed oils or refined sugars here. This Gluten-Free Orange Chicken is made from real ingredients, many of which you probably already have in your pantry and fridge. Here’s the lineup.
- Chicken: Boneless, skinless chicken thighs are a quick-cooking protein option, especially when cut into bite-sized pieces. Chicken breasts can also be used, but I prefer thighs for this recipe.
- Coconut Aminos: A gluten-free soy sauce alternative, coconut aminos add a salty, slightly sweet flavor.
- Arrowroot Starch: This is a key ingredient for creating that luxurious sauce. Cornstarch can also be used.
Pin this recipe for later!
Pin It- Coconut Flour: To get that crispy crust but keep this gluten-free, I’ve opted for coconut flour. See FAQs below for other flour alternatives.
- Orange Juice and Zest: Fresh is best to get that authentic citrusy taste.
- Rice Vinegar: A staple ingredient for many Asian-inspired recipes, rice vinegar is a slightly nutty, mild acid perfect in sauces.
- Maple Syrup: The sticky glaze is sweetened up with a bit of natural maple syrup. Honey can also be used, but it will affect the overall flavor.
- Ginger and Garlic: A bit of grated ginger and garlic will amp up the flavors of the sauce.
- Red Pepper Flakes: If you want to give your orange chicken a bit of a kick, go ahead and add some red pepper flakes.
- Serving Suggestions: To make this a meal, plate the chicken over a bed of cooked white rice and sprinkle it with green onions and sesame seeds.
How to Make Gluten-Free Orange Chicken
Prepare the Chicken:
In a bowl, whisk together the egg or olive oil and coconut aminos. Add the chicken pieces and toss to coat.
In a separate shallow bowl, mix the arrowroot starch, coconut flour, salt, and pepper.
Remove the chicken from the egg mixture, letting excess drip off, then dredge in the flour mixture until well coated.
Cook the Chicken:
Heat the avocado oil in a large skillet over medium-high heat.
Add the coated chicken pieces in a single layer (cook in batches if needed).
Pan-fry for 3 to 4 minutes per side, or until golden brown and cooked through.
Transfer to a plate lined with paper towels.
Make the Orange Sauce:
In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes.
In a separate bowl, mix the arrowroot starch with water to make a slurry.
Pour the sauce mixture into the same pan used for the chicken. Heat over medium heat until it starts to simmer.
Stir in the arrowroot slurry and continue cooking for 1 to 2 minutes, until the sauce thickens slightly.
Coat the Chicken & Serve:
Return the chicken to the pan, tossing it to coat in the sauce.
Serve immediately, garnished with green onions and sesame seeds. Enjoy!
Tips and FAQ for Copycat Orange Chicken
I haven’t tried cooking this with an air fryer, but I don’t see why it wouldn’t work! About five to 8 minutes is likely all you need until crispy perfection.
Yes, arrowroot and cornstarch are almost always interchangeable.
Coconut flour and a gluten-free flour blend do have different properties but you’re still going to get a good breading with gluten-free so I would say yes to that too! Coconut flour has a very high absorbency so it soaks up a lot of moisture, which is great here for a good fry!
If you’re looking to meal prep this, I think freezing the sauce is fine. Just let it defrost overnight the day before you want to serve it.
More Asian-Inspired Recipes
- Honey Ginger Ground Chicken Bowls
- Thai Marinated Steak Salad
- Ground Chicken Ramen Noodles
- Ground Beef and Veggie Stir Fry
- One Skillet Cashew Chicken Stir Fry
GLUTEN-FREE ORANGE CHICKEN (COPYCAT PANDA EXPRESS)
Ingredients
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 egg (or 3 tablespoons olive oil for egg-free)
- 2 tablespoons coconut aminos
- ⅔ cup arrowroot starch
- ⅓ cup coconut flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3-4 tablespoons avocado oil
For the Orange Sauce:
- ½ cup fresh orange juice (from 2-3 large navel oranges)
- 1 tablespoons orange zest (from 2-3 large navel oranges)
- 2 tablespoons coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced or grated
- ½ teaspoon red pepper flakes (optional if you don't like spice)
- 1 ½ teaspoon arrowroot starch + 1 tablespoon water
For Serving:
- Cooked rice
- Sliced green onions
- Sesame seeds
Instructions
Prepare the Chicken:
- In a bowl, whisk together the egg or olive oil and coconut aminos. Add the chicken pieces and toss to coat.
- In a separate shallow bowl, mix the arrowroot starch, coconut flour, salt, and pepper.
- Remove the chicken from the egg mixture, letting excess drip off, then dredge in the flour mixture until well coated.
Cook the Chicken:
- Heat the avocado oil in a large skillet over medium-high heat.
- Add the coated chicken pieces in a single layer (cook in batches if needed). Pan-fry for 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels.
Make the Orange Sauce:
- In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes.
- In a separate bowl, mix the arrowroot starch with water to make a slurry.
- Pour the sauce mixture into the same pan used for the chicken. Heat over medium heat until it starts to simmer.
- Stir in the arrowroot slurry and continue cooking for 1 to 2 minutes, until the sauce thickens slightly.
Coat the Chicken & Serve:
- Return the chicken to the pan, tossing it to coat in the sauce.
- Serve immediately, garnished with green onions and sesame seeds.
