Baked Gluten Free Orange Chicken

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This baked gluten free orange chicken tastes just like your favorite Chinese takeout while also being better for you! Chicken is coated in a mixture of arrowroot and rice flour then baked to crispy perfection and tossed in a perfectly sweet and tangy orange sauce.

baked gluten free orange chicken

I have been bursting to share this recipe with y'all! In fact, I think this baked gluten free orange chicken may be one of my favorite recipes we've EVER created – and after nearly 8 years that's saying something! In my pre-gluten free days, I had a real love for Panda Express orange chicken and chow mein, and while we nailed a spaghetti squash chow mein a few years ago, it had been years since I'd gotten to eat anything close to that crispy orange chicken.

baked gluten free orange chicken

Even though we've successfully converted many takeout favorites before, like Mongolian Beef and Kung Pao Chicken, this baked gluten free orange chicken was a tall order. We knew we wanted a classic crispy orange chicken, but we wanted to avoid deep-frying it if we could so we could avoid the mess and oil waste.

Baked Gluten Free Crispy Orange Chicken

After some trial and error, we were able to to get baked gluten free orange chicken that was crisp on the outside, but still tender inside. Here's what makes this recipe work:

  • A coating of half arrowroot starch and half rice flour: we found that regular gluten free flour was too dense to produce a crispy texture, but the combination of arrowroot and rice flour created a light and crispy coating.
  • Boneless, skinless chicken thighs: since the chicken needs to bake at a high temperature for a fairly long amount of time to get the coating crisp, we recommend using chicken thighs to avoid drying out the chicken.
  • Avocado oil sprayWhile you can brush the chicken with avocado oil if you're in a pinch, avocado oil spray is really key in this recipe for making sure that the chicken is evenly coated.

While the chicken is baking, you'll make a quick orange sauce, then toss the chicken in it and serve over rice or cauliflower rice. We hope you love this baked gluten free orange chicken as much as we do!

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Baked Gluten Free Orange Chicken

baked gluten free orange chicken

This gluten free crispy orange chicken is everything you've ever been looking for in healthier Chinese food!

  • Author: Amber Goulden
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 45 minutes
  • Yield: Serves 5

Ingredients

For the marinade:
For the flour coating:
For the sauce:

Instructions

  1. Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper, then lightly spray it with the avocado oil spray, or brush it with half of the avocado oil.
  2. In a large bowl, whisk together the egg white, arrowroot starch, coconut aminos, apple cider vinegar, and salt. Add the chicken to the marinade and toss to coat.
  3. In a small bowl, whisk together the arrowroot starch, white rice flour, and sea salt.
  4. Remove the chicken from the marinade then dredge in the flour mixture, then shake off the excess flour and lay the chicken on the baking sheet. Lightly spray the chicken with avocado oil, or brush it with the remaining oil, then bake for 15 minutes. After 15 minutes, flip the chicken then bake for an additional 15 minutes, until browned and crisp.
  5. While the chicken is baking, whisk together the water, orange juice, coconut sugar, coconut aminos, apple cider vinegar, and red pepper flakes in a saucepan over medium heat. Bring to a boil, then whisk together 1 tablespoon arrowroot starch with 2 tablespoons water. Pour the arrowroot mixture into the sauce, then bring to a boil. Once the sauce has thickened, remove from heat.
  6. Toss the chicken with the orange sauce then garnish with white sesame seeds. Serve over white rice or cauliflower rice and enjoy!
Comments

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  1. Kalila says:

    This is LEGIT

  2. Allison says:

    Hi! Would it be possible to cook these in an air fryer? Or are there too many?

  3. Jody says:

    Is rice flour key or can almond or coconut flour be used as subs?

  4. Kim says:

    I would also like to know if you can cook this in the air fryer, please and thank you!

  5. Amy says:

    Can this be made into Orange Beef? What type of beef would be best?

  6. Amie says:

    This was perfect. Next time I make it I will reduce the water in the sauce to give it a stronger orange flavor. But honestly, I’ve never had a crispier more perfect orange chicken. Thanks girl!

    5.0 rating

    1. Julie Cervantes says:

      …or just add juice from an additional orange for a stronger orange flavor??

  7. CC says:

    I made this tonight and we both enjoyed it so much! I followed the recipe strictly and everything was perfect. Thank you so much for the trial and error that probably went into this recipe for the rest of us to enjoy! 🙂

  8. Laura says:

    Is coconut sugar required or can I replace it with white or brown sugar?

  9. Melissa says:

    I used only arrowroot (didn’t have any rice flour), and also used an air fryer and it turned out great! For the air fryer, cooked at 400° for 12 minutes. It didn’t take two batches. Thanks for the great recipe!

  10. Kelly LeSage says:

    Anyone made this without the egg? Any tips for not using the egg or a replacement?

    1. April Mullins says:

      I’ve used butter or oil in place of egg in some recipes. Not sure if it would be appropriate here but possibly?

  11. Kelly Johnston says:

    Oh my! This is SO good. So much better than take-out! It’s the most clean tasting version of orange chicken with just the right amount of crispy crust and sticky orange sauce. I was trying to have half leftover for another night for the two of us but….I think I got carried away. This is definitely going into the rotation!

  12. Jenna says:

    This was SO delicious!!!!! I cannot even believe how good it turned out and it was a lot more foolproof than other paleo orange chicken recipes I’ve tried. I doubled the sauce (my favorite part) and just used regular orange juice from the carton and it came out great.

  13. Kayla says:

    Do you think. you could do some prep and freezer this? e.g. after breading the chicken (but before baking), place onto a baking sheet into the freezer. Freeze until frozen, then place into a freezer bag and store until you want to bake and make the sauce?.

  14. Natalie says:

    Absolutely delicious! My daughter loved Panda Chicken’s Orange Chicken before she was diagnosed with Celiac’s Disease. She gave this a strong thumbs up! Thank you!

  15. Michele says:

    This was a great recipe. The chicken was nice and crispy. I just need to make it little more orange tasting. I will add a little orange zest to the sauce next time. Spring onions chopped on top was really good too.

    5.0 rating

  16. Crystal says:

    Made with Natalies Orange Mango juice… OMG. So good. Family favorite. Typically I avoid these dishes at restaurants because they tend to leave chunks of fat on their chicken thighs, which totally grosses me out. With this, I get to trim the thighs to my liking and it is SO MUCH BETTER!

  17. Jessica says:

    This is very good! Even my husband liked it who doesn’t love anything gluten free. Do you have the nutritional info on it?

  18. Emily says:

    The chicken reminds me of chicken nuggets from when I was a kid – in the best way. Amazing fish!

    1. Emily says:

      I meant – amazing DISH!

  19. Joyce says:

    Could I replace the arrowroot starch with tapioca flour? Thank you!

    1. Brandi Schilhab says:

      You sure can!