Gluten-Free Orange Chicken (Air Fryer)
Crispy air-fried chicken coated in potato or tapioca starch and tossed in a quick orange sauce made with tamari. An oven method is in the notes.
Yield4 servings
Prep20 min
Cook15 min
Total35 min
Ingredients
For the Chicken
- 454 g (1 lb) boneless skinless chicken breasts, diced into 2.5-cm (1-inch) cubes
- 7.5 ml (½ Tbsp) gluten-free soy sauce (tamari) or 15 ml (1 Tbsp) coconut aminos
- 1.25 ml (¼ tsp) coarse sea salt
- 2.5 ml (½ tsp) baking soda
- 1.25 ml (¼ tsp) garlic powder
- 22.5 ml (1½ Tbsp) olive oil
- 75–90 ml (5–6 Tbsp) potato starch or tapioca starch
Orange Sauce (makes about 180 ml/¾ cup)
- 120 ml (½ cup) orange juice, pulp-free
- 15 ml (1 Tbsp) gluten-free soy sauce (tamari) or 45 ml (3 Tbsp) coconut aminos
- 15 ml (3 tsp) coconut brown sugar
- 5 ml (1 tsp) coarse sea salt
- Zest of 1 small orange, plus orange slices for serving
- 20 g (0.7 oz) garlic cloves, grated (about 4 large cloves)
- 14 g (0.5 oz) ginger, grated
- 37.5 ml (2½ Tbsp) apple cider vinegar or distilled white vinegar
- 5 ml (1 tsp) tapioca starch or potato starch
Suggested Serving Options
- Broccoli florets, blanched or microwaved
- 2 bulb scallion, chopped
- Steamed white rice
- Toasted white sesame seeds
Method
- In a large bowl, combine the chicken with soy sauce (or coconut aminos), sea salt, baking soda, garlic powder, olive oil, and starch; refrigerate while preparing the sauce.
- In a separate bowl, whisk together all orange sauce ingredients until the starch dissolves; set aside.
- Spray the air fryer basket with oil. Arrange chicken in a single layer with space between pieces; spray tops until evenly coated. Air-fry at 195°C/380°F for 8 min without flipping; check doneness and repeat in batches as needed.
- Warm a large sauté pan over medium-high heat. Add the orange sauce and stir until thickened, 1–2 min; avoid over-reducing.
- Add the air-fried chicken to the pan and toss to coat, about 30 sec.
- Serve with rice and broccoli; garnish with scallions, sesame seeds, and orange slices.
Notes
- Use certified gluten-free soy sauce, or use coconut aminos.
- For boneless, skinless chicken thighs: air-fry at 205°C/400°F for 8 min, then 4 min more after flipping.
- Baking option: 200°C/400°F for 20–25 min, flipping halfway, arranged in a single layer on a lined or lightly greased sheet.
- For best crispness, spray to cover any white starch spots before air-frying and toss with sauce just before serving.
Storage
- Make ahead: Marinate the chicken and prepare the sauce up to 3 days in advance; store separately and refrigerated.
- Storage: Refrigerate cooked chicken up to 1 week; refrigerate sauce up to 4 days or freeze up to 3 months.
- Reheat: Air-fryer 195°C/380°F for 5 min or oven 220°C/425°F for 6–8 min; warm sauce separately and combine before serving.
Read labels and use packaged or processed ingredients that are certified gluten-free.
