Orange Chicken–Gluten Free & Better than Takeout!
Recipe type: Gluten Free, Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
It's easy to make Orange Chicken at home! There's a better way to deep fry using coconut oil. Enjoy!
  • 2 pounds boneless, skinless organic chicken thighs or breasts
  • 2 organic eggs
  • 2 tablespoons Organic Corn Starch
  • ½ cup orange juice
  • 2 tablespoons Gluten Free Soy Sauce
  • 2 tablespoons Organic Coconut Sugar
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 1 tablespoonOrganic Sesame Seed Oil
  • ½ teaspoon crushed red pepper
  • 2 cloves garlic chopped fine
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon additional cornstarch
  • Zest of one orange
  • 2 chopped scallions
  • Tablespoon of toasted sesame seeds (optional)
  1. Cut chicken up into bite sized pieces.
  2. Mix the eggs and cornstarch together in a bowl. Whisk until smooth. Add chicken and coat chicken well with cornstarch mixture.
  3. Mix orange juice, soy sauce, coconut sugar, vinegar, sesame oil, crushed red pepper, garlic, ginger, corn starch and orange zest in a sauce pan. Bring to a boil and cook until it begins to thicken. If it gets too thick, add more orange juice. You don't want it gloppy but just thick enough to coat the chicken.
  4. Heat coconut oil to 350 in a wok or deep pan. Begin cooking chicken in several batches. Make sure to add each piece of chicken individually so it doesn't stick to any other piece. Cook about 2 minutes and turn chicken over for 2 minutes more.
  5. Line a rimmed baking sheet with paper towels.
  6. When chicken is browning and getting nice and crispy, remove to paper lined baking sheet to drain some of the oil.
  7. Cook all the chicken. When it's done, add it back to the hot oil to crisp it a little more. Refresh your paper towels with clean ones and drain chicken again.
  8. Put the chicken in a big bowl and pour the sauce over it. Sprinkle with scallions and sesame seeds. Serve over hot rice or quinoa.
Recipe by Kate Battistelli at