We can't get enough of this healthier version of a restaurant favorite! Inspired by our local P.F. Chang's in Princeton NJ, this Gluten-Free Orange Chicken will completely satisfy your Chinese takeout cravings! I love making gluten-free versions of takeout foods that aren’t safe for our family to eat anymore due to Celiac Disease. The chicken is easily made grain-free, sauteed until tender & crispy, then coated in the most delicious sweet and spicy homemade orange sauce.
Tapioca Flour, mixed with 3 tbsp water to create a slurry
In This Recipe
Mix together the tapioca flour and baking soda in a large ziploc bag.
Brush your cut chicken pieces with mayo to coat on all sides. Season with salt & pepper.
Place chicken in your ziploc bag and secure closure. Shake chicken until fully coated with tapioca mixture. Add more into the bag if needed. The thicker the coat, the crispier the chicken will get.
From here you can either saute chicken in a stovetop skillet or bake.
Saute: Heat a generous amount of oil to med-high heat. Add chicken pieces to hot oil and brown on all sides. Do not overlap. Remove from pan and let cool on a paper towel lined plate.
Oven Baked: Preheat oven to 450°. Place a baking sheet in the oven while it's heating up.
Brush 2 tbsp oil across the hot baking sheet. Add your chicken pieces to the baking sheet(do not overlap!) and bake on the lower rack of your oven for about 10 minutes. Using tongs, carefully flip each piece. Bake 10 minutes longer until browned and crisp.
Heat a large stove top skillet on medium heat.
Add orange juice, GF soy sauce, vinegar, honey, garlic, ginger & red pepper flakes. Heat until simmering and then add the tapioca slurry. Lower heat and stir frequently until slightly thickened. Remove from heat.
Mix cooked crispy chicken into the sauce until well coated.
Garnish with diced green onions, orange slices/grated orange zest, and/or sesame seeds. Serve with long grain rice, cauliflower rice or quinoa and a side of steamed veggies such as broccoli, green beans or carrots.