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Gluten-Free Orange Chicken - Olivia Adriance
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GLUTEN-FREE ORANGE CHICKEN (COPYCAT PANDA EXPRESS)

Gluten-Free Orange Chicken is the takeout you crave but way healthier! Crispy chicken and saucy goodness, may I say this is even better than the original?!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American, Asian
Keyword: Asian chicken, Gluten-free chicken recipes, Gluten-free orange chicken
Servings: 4
Author: Olivia Adriance

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.