Gluten-Free Crispy Orange Chicken with Broccoli and Rice

Why You’ll Love This Recipe

• 100% gluten-free, with tamari standing in for soy sauce and a cornstarch-only coating.
• Restaurant-style crispiness you can achieve at home in under an hour.
• Bright, zesty orange–ginger–garlic glaze that clings beautifully to every bite.
• A complete meal: saucy chicken, fluffy rice, and crisp-tender broccoli.

Grocery List

• Produce: 1 large orange, fresh ginger, garlic, scallions, broccoli florets
• Dairy: None
• Pantry: Boneless skinless chicken thighs, jasmine rice, cornstarch, gluten-free tamari (low-sodium recommended), rice vinegar, brown sugar, honey, toasted sesame oil, neutral oil (avocado or canola), kosher salt, pepper, red pepper flakes, sesame seeds (optional)

Full Ingredients

Chicken and Quick Marinade

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 large egg white
• 1 tbsp gluten-free tamari
• 1/4 tsp baking soda
• 1 tsp neutral oil (avocado or canola)

Crispy Coating and Frying

• 3/4 cup cornstarch
• 1/2 tsp kosher salt
• 1/2 tsp black or white pepper
• 1.5 cups neutral oil (for shallow frying), or enough for 1/2-inch depth

Orange–Ginger–Garlic Sauce

• 3/4 cup freshly squeezed orange juice (from 2–3 oranges)
• 1 tbsp finely grated orange zest (from 1 large orange)
• 3 tbsp gluten-free tamari (low-sodium recommended)
• 2 tbsp rice vinegar
• 3 tbsp brown sugar, packed
• 2 tbsp honey
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, minced
• 1 tsp toasted sesame oil
• 1/4–1/2 tsp red pepper flakes (to taste)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Rice and Broccoli

• 1.5 cups jasmine rice, thoroughly rinsed
• 2.25 cups water
• Pinch kosher salt
• 12 oz broccoli florets

To Finish

• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds (optional)

Step-by-Step Instructions

Step 1: Start the rice

Rinse the jasmine rice under cold water until it runs mostly clear. In a medium saucepan, combine the rice, 2.25 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and keep covered to steam for 10 minutes. Fluff with a fork before serving.

Step 2: Whisk the sauce and prepare the slurry

In a bowl, combine orange juice, orange zest, 3 tbsp tamari, rice vinegar, brown sugar, honey, grated ginger, minced garlic, toasted sesame oil, and red pepper flakes. In a separate small bowl, stir together 2 tbsp cornstarch and 2 tbsp cold water to make a smooth slurry; set both aside.

Step 3: Marinate the chicken briefly

In a mixing bowl, whisk together the egg white, 1 tbsp tamari, baking soda, and 1 tsp neutral oil. Add the chicken pieces and toss to coat well. Let sit for 10 minutes while you heat the oil and prepare the coating. This quick “velvet” marinade helps keep the chicken juicy.

Step 4: Coat the chicken

In a shallow dish, mix 3/4 cup cornstarch with 1/2 tsp salt and 1/2 tsp pepper. Lift chicken pieces from the marinade, letting excess drip off, and dredge in the seasoned cornstarch. Shake off excess so the coating is thin and even.

Step 5: Shallow-fry until crisp

Pour neutral oil into a wok or high-sided skillet to about 1/2-inch depth and heat to 350°F. Fry the chicken in two batches, spacing pieces so they don’t touch. Cook 4–6 minutes, turning once, until deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan to drain. Return oil to 350°F between batches.

Step 6: Steam the broccoli

While the second batch fries, steam the broccoli in a steamer basket over simmering water for 4–5 minutes, until bright green and crisp-tender. Season lightly with salt if desired and keep warm.

Step 7: Make and thicken the orange glaze

Pour off the frying oil and wipe out the wok. Add the sauce mixture and bring to a brisk simmer over medium heat for 1–2 minutes. Whisk in the cornstarch slurry and simmer another 30–60 seconds until glossy and thick enough to coat a spoon. If it gets too thick, loosen with 1–2 tbsp water.

Step 8: Toss and serve

Add the crispy chicken to the wok and toss quickly to coat every piece. Serve over fluffed jasmine rice with the steamed broccoli on the side. Finish with sliced scallions and a sprinkle of toasted sesame seeds.

Pro Tips

• Use low-sodium, gluten-free tamari to control saltiness; you can always add a splash more at the end.
• Keep the oil at 350°F for consistent crisping. Too cool and the coating absorbs oil; too hot and it darkens before the chicken cooks through.
• For maximal crunch, fry in two batches and avoid crowding. A wire rack keeps the bottom from steaming.
• Fresh orange zest is key. Zest before juicing to capture the fragrant oils.
• Adjust the sauce thickness with small splashes of water; it should cling but still flow.

Variations

• Lighter air-fryer: After dredging, mist chicken lightly with oil. Air-fry at 400°F for 12–15 minutes, shaking halfway, until crisp and 165°F. Toss in the glaze.
• Baked crispy: Arrange dredged chicken on a parchment-lined sheet, spray lightly with oil, and bake at 425°F for 18–22 minutes, flipping once.
• Vegetarian swap: Use pressed extra-firm tofu or cauliflower florets. Coat in cornstarch and air-fry/bake, then toss with the same orange sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat chicken on a sheet pan at 400°F for 8–10 minutes to re-crisp, then warm in a pan with a splash of water to loosen the sauce. The orange sauce (without slurry) can be mixed up to 3 days ahead; store covered and add the slurry just before cooking. Cooked rice keeps 4 days chilled; reheat with a sprinkle of water, covered, in the microwave. Blanch or steam broccoli just before serving for best texture.

Nutrition (per serving)

Approximate: 780 calories; 44 g protein; 90 g carbohydrates; 24 g fat; 3 g fiber; 1150 mg sodium. Values will vary based on oil absorption and sodium in your tamari.