Jalapeño Kitchen

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Looking for a way to satisfy your takeout cravings without compromising on ingredients? This Soy and Gluten-Free Honey Orange Chicken has all the tangy, sweet, and savory flavors you love, made right at home.

Crispy chicken pieces are coated in a zesty honey-orange sauce and paired with steamed broccoli and brown rice for a simple yet satisfying meal. It’s allergen-friendly, quick to make, and perfect for busy weeknights or when you’re craving something extra delicious.

The Inspiration

Orange Chicken has always been one of my favorites. There’s something about that perfect balance of tangy, sweet, and savory that just hits the spot every time. Growing up, Chinese American food was such a comfort, but when I found out I was allergic to soy and gluten in my teens, dishes like this became completely off-limits. It was a tough adjustment, but in recent years, I’ve been determined to recreate the classics I used to love—starting with Orange Chicken.

This recipe took some trial and error, but it’s become a hit with everyone who tries it, allergies or not. I’ll often have friends without food restrictions taste-test for me to see how close I’ve come to the original, and this one got rave reviews all around. It’s crispy, citrusy, and has that familiar takeout flavor I’d missed for so long. It’s a win for allergy-friendly cooking and proof that you don’t have to miss out on the foods you love! If you’re looking for another allergen friendly remake of a classic, I’ve been told my Tahini Noodles taste just like Pad Thai!

Kitchenware you’ll need:

• Mixing Bowls: For mixing your chicken with the batter!
• Frying Pan: This pan is perfect for frying your chicken! I also love a deeper pan for non-frying to be able to meal prep!
• Glass Cutting Board: I was afraid to cut my meat for a LONG time (I was almost a vegan a few years back). After cooking with pre-diced chicken and realizing it almost always comes out dry, I decided to brave it and start cutting my own chicken. For me, a glass cutting board is a must to feel like I can easily keep my kitchen safe from germs!
• A good knife: A good knife goes a LONG way. I didn’t realize the difference until Jeff gave me my first sharp knife and it was game over, especially for cutting chicken. Make sure to sanitize your knife properly after use on chicken.

Flavor Additions and Substitutons

This Soy and Gluten-Free Honey Orange Chicken is super flexible, so you can easily switch things up to fit your tastes or what you’ve got in the kitchen. Here are a few ways to make it your own:

Additions:

• Want to pack in more veggies? Toss in some snap peas, bell peppers, or thinly sliced carrots along with the broccoli.
• If you’re into a little heat, add extra chili flakes or a drizzle of your favorite hot sauce to the sauce for a spicy kick.
• For a fun pop of citrus, throw in a few orange slices while the chicken simmers in the sauce.

Substitutions:

• No chicken breast? Boneless chicken thighs work just as well, or you could even use Cauliflower for a plant-based option.
• If you’re out of honey or prefer a different sweetener, maple syrup or agave make great alternatives. You can also use white sugar.
• Brown rice is my go-to here, but white rice, cauliflower rice, or even rice noodles would be just as good.
• I used a mix of avocado and olive oil, but you can keep it simple with whatever neutral oil you like.

This recipe is meant to be flexible, so feel free to play around and make it work for you!

Honey Orange Chicken Step by Step Directions:

Making Soy and Gluten-Free Honey Orange Chicken at home is easier than you might think. Here’s a step-by-step guide to recreating this takeout classic:

1. Prepare the Chicken
   Cut the chicken breasts into 1-inch cubes and place them in a bowl. Add 1 tablespoon of coconut aminos, stir to coat, and let the chicken marinate for 2–3 hours in the fridge. If you’re short on time, you can skip the marinade.
2. Make the Orange Sauce
   In a saucepan or bowl, mix the orange juice and cornstarch until the cornstarch is dissolved. Add orange zest, honey, coconut aminos, vinegar, garlic, ginger, onion powder, and chili flakes (if using). Heat the mixture over medium-low heat, stirring frequently, until it starts to bubble and thicken (about 5 minutes). Set the sauce aside.
3. Coat the Chicken
   In one bowl, beat the eggs. In another bowl, combine the cornstarch, salt, onion powder, and garlic powder. Add the beaten eggs to the chicken and mix until the pieces are well coated. Toss the egg-coated chicken in the cornstarch mixture until evenly coated.
4. Fry the Chicken
   Heat 1 cup of oil (I used a mix of avocado and olive oil) in a deep sauté pan over medium heat. The oil should reach 350°F for frying. Once the oil is hot, add the chicken in small batches. Fry for 4–7 minutes, turning every minute, until the chicken is golden brown and fully cooked (internal temp should reach 165°F). Remove the chicken and place it on a paper towel-lined plate to absorb excess oil.
5. Assemble the Dish
   In a large bowl, toss the fried chicken with the orange sauce until evenly coated. Add steamed broccoli, sesame seeds, and half of the chopped green onions to the bowl, and mix gently.
6. Serve and Garnish
   Serve the chicken over brown rice and garnish with the remaining green onions. Optional: Add a sprinkle of extra sesame seeds or chili flakes for presentation.

Enjoy your homemade takeout-inspired dish!

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FAQ for Soy & Gluten-Free Honey Orange Chicken

1. Can I make this recipe ahead of time?
Yes! You can prep the orange sauce and marinate the chicken up to a day in advance. Store the sauce in an airtight container in the fridge and fry the chicken just before serving for the best texture.

2. What can I use instead of coconut aminos?
If you don’t have coconut aminos, you can use tamari for a gluten-free option (if soy is not an issue).

3. Can I bake or air-fry the chicken instead of frying it in oil?
Absolutely! For baking, place the coated chicken on a parchment-lined baking sheet and bake at 400°F for 20–25 minutes, flipping halfway through. To air-fry, cook at 375°F for 12–15 minutes, shaking the basket occasionally, until golden and cooked through. Make sure the internal temperature of your chicken reaches 165°F.

4. Is there a substitute for cornstarch?
Yes, you can use arrowroot powder or tapioca starch as a 1:1 substitute for cornstarch.

5. How can I make this recipe spicier?
Add extra chili flakes to the sauce or drizzle some sriracha over the finished dish for a spicy kick.

6. What vegetables can I use besides broccoli?
Snap peas, bell peppers, zucchini, or carrots are great options to pair with this dish. You can also use a mix of your favorite stir-fry veggies.

7. Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work just as well and add a slightly richer flavor.

8. Can I make this dish vegetarian or vegan?
Yes, you can replace the chicken with cauliflower. For a vegan version, substitute the honey with maple syrup or agave, and skip the eggs in the coating by using a flaxseed or chia egg alternative.

9. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet, air-fryer, or the oven to maintain the chicken’s crispiness.

10. What can I serve with this dish?
Brown rice, white rice, cauliflower rice, or rice noodles all pair beautifully. You can also serve it over a bed of steamed or stir-fried veggies for a lighter option.

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