Gluten-Free Orange Chicken {Dairy-Free}

Gluten-free orange chicken bits with a sweet and zesty orange sauce make the ideal match. This dairy-free and gluten-free meal recipe is both.

gluten-free orange chicken served over rice in a white bowl with rice, broccoli, oranges, green onions, chopsticks, and the wok of chicken in the background

It’s a lot simpler than you might think to make gluten-free orange chicken at home! This dish is a recreation of the well-known Orange Chicken from Panda Express.

Traditional orange chicken has a little heat since the sauce contains red pepper or chili flakes. Orange chicken lacks the general tso chicken’s level of spice.

My family does not like spicy meals, thus I exclude the red pepper from my dish. However, if you like it hot, stir in a 1/4 teaspoon of chili flakes to the sauce.

Gluten-free orange chicken Ingredients


  • 3 boneless, skinless chicken breasts weighing 4 ounces each, diced into 1-inch pieces
  • 4 cups vegetable oil for frying (I prefer peanut oil).

Dry Coating


  • 12 cup all-purpose gluten-free flour Pillsbury gluten-free flour was employed. I used Argo’s 1/2 cup cornstarch.
  • 2 tablespoons of ground ginger 2 whisked big eggs

Orange Sauce

  • 4 tablespoons of soy sauce without gluten I used La Choy
  • 1/2 teaspoon ginger powder
  • 1/8 teaspoon garlic powder
  • 1/2 cup each of granulated sugar, brown sugar
  • 1/2 cup each of orange juice
  • 1/2 cup gluten-free rice vinegar (or white vinegar)
  • I made this recipe with 4 teaspoons cornstarch, 4 tablespoons water, and gluten-free Marukan rice vinegar.


gluten-free orange chicken recipe steps photo collage 1-4

gluten-free orange chicken recipe steps 5-9 photo collage

  1. In a large plastic storage bag, combine the ground ginger, cornstarch, and gluten-free flour (Think Shake and Bake).The simplest method is to dredge the chicken in a bowl, but this is also an option.
  2. The chicken breasts should be cut into 1-inch pieces. I’ve found that slicing the chicken in half and then again in half yields the best-sized pieces.
  3. In a bowl of medium size, beat the eggs. Stir the chicken pieces into the egg to fully coat them.
  4. Seal the top of the gluten-free flour mixture in a plastic storage bag with all of the chicken pieces. Continue turning the bag over until all of the chicken pieces are covered. While the oil is heating, place in the refrigerator.
  5. In a large skillet or wok, heat the vegetable oil to 350 degrees Fahrenheit over medium-high heat.
  6. Add the chicken pieces to the hot oil with care, and fry for 3 to 4 minutes, or until they are lightly golden brown. Depending on the size of your skillet, you may need to cook the chicken in several batches. Avoid overcrowding the skillet.
  7. Drain the chicken pieces from the hot oil on a baking sheet or plate lined with paper towels.
  8. Pour the hot oil from the skillet carefully into a heat-resistant bowl to cool and use later (or save it for another frying recipe).
  9. Return the skillet to the stovetop after wiping it clean with a paper towel.
  10. Spray your skillet with a nonstick, gluten-free cooking spray or add a small amount of oil to it and heat it up on medium.
  11. Stir together the ground ginger, brown sugar, garlic powder, and granulated sugar in the skillet. Stir in the orange juice occasionally as you add it until the sugars have dissolved.
  12. Stir in the gluten-free soy sauce and rice vinegar until well combined.
  13. To make a slurry, combine the water and cornstarch in a small bowl. Stir in the cornstarch slurry before adding it to the skillet.
  14. Cook the sauce until it seems to be maple syrup consistency, mixing every so often.
  15. Stir the fried chicken pieces back into the skillet to coat them evenly in the sauce. Serve and have fun!
  16. Refrigerate the leftovers in an airtight container. Microwave leftovers to reheat


gluten-free orange chicken in a black wok with a wooden spoon

  • The chicken breasts can be replaced with 2 pounds of skinless, boneless chicken pieces.
  • Chicken should not be overcooked. The chicken will be lightly golden brown in color. While it cools off, the chicken will continue to cook a little.
  • Cornstarch can be swapped out for arrowroot powder.
  • You can use gluten-free white vinegar in place of gluten-free rice vinegar.
  • A 1/4 teaspoon of chili flakes can be added to the sauce if you want your orange chicken spicy.
    Mama says, “Check the labels on everything!”