Gluten Free Orange Chicken (Panda Express Copycat)

This Gluten Free Orange Chicken recipe is super easy and results in a delicious Panda Express Copycat meal.

American Chinese food is a favourite in our household but it can get pretty expensive ordering from Chinese restaurants so I like to make copycat version of our favourites at home.

We have made gluten-free versions of take-out foods at home – Mongolian Beef, General Tso’s Chicken, Chicken Fried Rice, Egg Drop Soup, and my personal favorite Chinese take-out – this Orange Chicken.

My version of orange chicken is still the perfect combination of crisp chicken and tangy, sweet orange sauce; just like the restaurant version.

This Gluten-Free Orange Chicken recipe uses corn starch to make crispy orange chicken gluten free.

Tips for Making the Best Orange Chicken

• You can use chicken breasts or thighs – just make sure it’s boneless skinless.
• To get nice crispy chicken, cook the chicken in a single layer without overcrowding. Cook in batches if need be.
• You could use arrowroot starch or tapioca starch in place of cornstarch. Do no use a gluten-free Wheat flour, it will not get crispy.
• Use your favourite cooking oil; peanut oil, sesame oil, and coconut oil are all really great choices but even plain old vegetable oil will do.
• When it comes to the orange chicken sauce ingredients you can use fresh orange juice or store-bought. It’s up to you!

Is this Orange Chicken Keto?

To make this Orange Chicken Keto you need to make a few adjustments.

First of all you need to swap out the cornstarch to something keto friendly. Coconut and almond flours do not crisp up nicely so ground up pork rinds are probably your best bet.

Next, omit the orange juice from the sauce and double the amount of zest.

Then swap out the brown sugar for your favourite sweetener.

Serve with cauliflower rice.

Can I Substitute The Gluten-Free Soy Sauce?

You can use gluten-free coconut aminos in place of the gluten-free soy sauce.

How to Store Orange Chicken

While this orange chicken really is best right out of the oven, it does store well too! Keep for 3-4 days in the refrigerator in an airtight container.

When you’re ready to enjoy, lay it out on a sheet pan to crisp up in a 350°F oven, and then enjoy! I would not recommend reheating in a microwave as the chicken will get soggy.

Looking for more Gluten Free Recipes?

Check out some of my favourite gluten-free recipes:

This Ground Turkey Sweet Potato Skillet is a healthy, flavourful gluten-free meal that can be made in one pot for your whole family to enjoy!

This Gluten Free Chicken Pot Pie Casserole recipe is a delicious gluten free version of a family favourite. Perfect for serving anyone who cannot eat gluten, it can be enjoyed by all.

This Gluten Free Quinoa Chicken Parmesan has a surprisingly crisp coating your entire family will enjoy! This is a healthy twist on a classic recipe whether you eat gluten free or not.

How to Make Gluten Free Orange Chicken (Panda Express Copycat)

Yields: 4-6 servings | Prep Time: 15 mins | Cook Time: 15 mins

Ingredients:

2 pounds boneless skinless chicken, cut into bite sized pieces
½ cup cornstarch
¼ teaspoon salt
¼ teaspoon pepper
3 tablespoons cooking oil
¼ cup gluten free soy sauce
¼ cup white vinegar
¼ cup orange juice
¼ cup water
¼ cup brown sugar
½ teaspoon garlic, minced
¼ teaspoon crushed red pepper
1 tablespoon orange zest

Optional: extra orange zest, sliced fresh green onions and/or toasted sesame seeds to garnish

Directions:

Place a large frying pan on medium-high heat. Add a thin layer of oil – just enough to cover the surface of the skillet (about 3 tablespoons).

Pour the cornstarch into a large bowl, toss in the chicken, and sprinkle on the salt and pepper.

Place the coated chicken into the hot pan, spreading it out so it’s in an even layer.

Continue cooking the chicken, stirring occasionally, until it is cooked through and turns a golden brown.

While chicken is cooking, whisk together all remaining ingredients in a small bowl for the sauce.

Once chicken has completed the cooking process, remove it from the pan, place it on a plate and set aside.

Pour the sauce mixture into the hot skillet and allow it to simmer until it thickens slightly. Use a wooden spoon to scrape up any brown bits stuck to the pan to incorporate into the sauce.

Turn off the heat, add the chicken back into the pan, and toss it lightly to completely coat each piece in the sauce.

Garnish with sliced fresh green onions, toasted sesame seeds and even a little extra orange zest if desired. Serve with steamed rice and broccoli.