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
Prep time
Cook time
Total time
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:
- Preheat the oven to 450°F. Line a large rimmed baking sheet with foil and grease with non-stick cooking spray.
- Cut the chicken breasts into 1-inch chunks and season with salt and pepper.
- Add the flour to a gallon size ziploc bag followed by the seasoned chicken. Shake the bag until the chicken is evenly coated.
- 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.
- 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:
- Preheat a small saucepan over medium low heat.
- 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.
- 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.
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