• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Eclectic Kitchen - Crystal Cartier

food photographer los angeles specializing in food and people photography

  • Home
  • Photography Portfolio
  • contact
  • about
  • recipes
  • privacy

Gluten-Free Baked Orange Chicken

April 2, 2019 by Crystal Leave a Comment

Gluten-free crispy orange chicken over rive with broccolini.

Crispy, succulent orange chicken was something I gave up many years ago when I found out I had Celiac disease and swore off gluten for good. Now the food artist has brought me a tangy, crispy and juicy gluten-free orange chicken recipe and I am PUMPED! It’s quicker and easier to make than you think. Using orange marmalade as a base lends a richness of flavor and speeds up the process.

Serve it over rice with a side of broccoli or, even better yet, over our spaghetti squash chow mein!

Gluten-Free Baked Orange Chicken
 
Print
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Try this crispy, succulent gluten-free baked orange chicken to please your toughest eaters!
Author: Skylar Edberg for The Eclectic Kitchen
Recipe type: Entree, Appetizer
Cuisine: Gluten-Free
Serves: 4 servings
Ingredients
Chicken
  • 4 boneless, skinless chicken breasts, trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup gluten-free all-purpose flour, I use Bob's Red Mill
  • 3 large eggs, beaten
  • 3 cups gluten free panko breadcrumbs
Sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon avocado oil or vegetable oil
  • 2 garlic cloves, grated
  • 1 teaspoon fresh grated ginger
  • ¼ cup gluten-free hoisin sauce
  • 2 tablespoons honey, agave syrup or maple syrup
  • ½ cup orange marmalade
  • 1 teaspoon fresh orange zest
  • ½ cup fresh orange juice
  • ¼ cup low sodium soy sauce or tamari
Instructions
Chicken:
  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with foil and grease with non-stick cooking spray.
  2. Cut the chicken breasts into 1-inch chunks and season with salt and pepper.
  3. Add the flour to a gallon size ziploc bag followed by the seasoned chicken. Shake the bag until the chicken is evenly coated.
  4. Add the eggs to a shallow dish or pie plate. Add the breadcrumbs to a second shallow dish or pie plate. Carefully remove each piece of chicken from the bag, shake off any excess flour, and dip it into the eggs first then the breadcrumbs. Repeat this process with all chicken pieces.
  5. Place coated chicken on the prepared baking sheet in a single layer and bake the for 20 to 25 minutes, flipping once halfway through, until golden brown and fully cooked. While the chicken bakes, prepare the sauce.
Sauce:
  1. Preheat a small saucepan over medium low heat.
  2. Add the sesame oil, avocado oil, garlic, ginger, plum sauce/hoisin sauce, honey or sweetener of choice, marmalade, orange zest, orange juice and soy sauce and simmer for about 5-8 minutes, stirring occasionally until the sauce has reduced. The mixture should become thick and coat the back of a spoon.
  3. Remove the chicken from the oven and transfer them to a large mixing bowl. Drizzle the sauce over the chicken and carefully toss to combine. Serve immediately over rice or spaghetti squash chow mein.
3.5.3229

 

Filed Under: appetizers, entrées, gluten-free, healthy, recipes, sides Tagged With: asian food, chicken, food photographer, food photography, gluten free, healthy

Previous Post: « Gluten-Free Strawberry Pop Tarts with Icing!
Next Post: Cauliflower Rice Breakfast Bowl with Pickled Red Onion, Garlic Sauce, Sprouts, and Avocado (Gluten-Free, Grain-Free, Paleo, Keto) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Food Advertising by logo

I love to shoot and eat! I'm an insatiable professional photographer always creating (and snacking;)

My Portfolio

Instagram

Food Advertising by logo
Food Advertising by logo

Copyright © 2025 · Foodie Pro & The Genesis Framework