Vegan & Gluten-free Orange Chicken – Chinese Food Copycat {GF, V}

Theresa

6 years ago

Calling all gluten-free readers!

It’s hard and sometimes frustrating to find Chinese food that is gluten-free or a place willing to make it GF for you. Thankfully the restaurant near my house caters to my allergies but I know so many people aren’t lucky like me. So I wanted to recreate my favorite dish, gluten-free of course, so y’all too can enjoy the delicious Chinese food!

This recipe is gluten-free and can also be made vegan by swapping out the chicken for your favorite meatless substitute. This recipe is also super easy to make and doesn’t require a fryer! You can conveniently make it on the comfort of your stovetop.

Pair this orange chicken with my favorite vegan copycat chinese fried rice, gluten-free vegetable spring rolls, or these delicious GF vegetable pierogis for a Chinese food filled night! 🙂

Ingredients

Chicken:

1 pound chicken tender or Vegan alternative such as tofu
1 1/2 cups gluten-free flour
1/2 cup gluten-free cornstarch
1/2 tsp salt
1/2 tsp pepper
1 egg – replace with Just egg (plant-based egg) or egg replacer
1 1/4 cups water
1 tbsp vegetable oil
Vegetable oil- for pan frying

Sauce:

1 orange – using for zest and juice
2 tbsp gluten-free soy sauce
1/4 cup rice vinegar
1/2 cup brown sugar
2 garlic cloves
1 tbsp corn starch

Garnish:

Sesame seeds

Directions

Cut chicken or vegan substitute into 1 inch pieces
In a medium bowl mix together flour, corn starch, salt and pepper. Add in egg (or egg replacer), oil, water. Whisk until combined.
Add chicken to the mixture and coat. Chill in the fridge for 20 minutes.
In a large to medium saucepan add 2 inches of vegetable oil, heat to 350 F and add marinated chicken, 10-15 pieces at a time to the oil and deep fry for 3 minutes turning half way for even cooking.
Remove from pan onto a paper towel lined plate and cover with foil to keep warm while you prepare the sauce.

Sauce:

In a medium saucepan add orange juice, orange zest, soy sauce, rice vinegar, garlic and brown sugar.
Place saucepan over medium heat and bring to a low boil.
Mix in corn starch and water and stir until the sauce thickens. About 1-3 minutes.
Add in fried chicken and toss until evenly coated.
Garnish with sesame seeds and serve with this fried rice and these vegetable spring rolls.
ENJOY 🙂

Vegan & Gluten-free Orange Chicken

Course Dinner

Cuisine Chinese

Prep Time 20

Cook Time 10

Total Time 30

Servings 4 servings

Author diylifestyle.co

Ingredients

Chicken:
1 pound chicken tender or Vegan alternative such as tofu
1 1/2 cups gluten-free flour
1/2 cup gluten-free cornstarch
1/2 tsp salt
1/2 tsp pepper
1 egg – replace with Just egg plant-based egg or egg replacer
1 1/4 cups water
1 tbsp vegetable oil
Vegetable oil- for pan frying
Sauce:
1 orange – using for zest and juice
2 tbsp gluten-free soy sauce
1/4 cup rice vinegar
1/2 cup brown sugar
2 garlic cloves
1 tbsp corn starch
Garnish:
Sesame seeds

Instructions

Cut chicken or vegan substitute into 1 inch pieces.
In a medium bowl mix together flour, corn starch, salt and pepper. Add in egg (or egg replacer), oil, water. Whisk until combined.
Add chicken to the mixture and coat. Chill in the fridge for 20 minutes.
In a large to medium saucepan add 2 inches of vegetable oil, heat to 350 F and add marinated chicken, 10-15 pieces at a time to the oil and deep fry for 3 minutes turning half way for even cooking.
Remove from pan onto a paper towel lined plate and cover with foil to keep warm while you prepare the sauce.
Sauce:
In a medium saucepan add orange juice, orange zest, soy sauce, rice vinegar, garlic and brown sugar. Place saucepan over medium heat and bring to a low boil.
Mix in corn starch and water and stir until the sauce thickens. About 1-3 minutes.
Add in fried chicken and toss until evenly coated.
Garnish with sesame seeds and serve with this fried rice and these vegetable spring rolls.
ENJOY 🙂