Gluten Free Panda Express Orange Chicken

This is one of my favorite mall foods, but since we have gluten issues in my family I decided to figure out a way to make it taste the same without the use of wheat.  Here is the results, I hope you all enjoy it as much as my family and friends do.



2lb. Boneless, Skinless Chicken, cut into bite sized pieces

1 Egg

2/3 C GF Flour (I used Bob’s)

1/3 C Cornstarch (don’t skip this ingredient)

1 1/2 tsp. Salt

3/4 tsp. Pepper


3/4 C Orange Juice

3/4C Water

1 T Ginger Root, ground (I use a zester)

1tsp. Garlic, minced

1T Rice Wine Vinegar

1T Sesame Oil

2T Soy Sauce (ensure you are using a GF version)

Zest of 1 Orange

1/4 C Brown Sugar

1tsp-1T Red Chili Flakes (I used 1 Jalapeno with seeds, diced), optional

2T Green Onion, sliced thin


1/4C Water

3T Cornstarch

-Mix or place in shaker, mix well. Set aside.

Oil for frying


-In a large pan (I use a pie pan) mix flour, cornstarch, salt and pepper.  In a separate, deep dish beat egg.  Add chicken and coat well in egg.  Transfer to flour mixture and coat chicken well.

-In large pan over medium heat, heat oil.  When oil is hot, add chicken (I suggest doing this in small batches at a time to ensure even cooking without burning).  Remove chicken to towel lined plate.  Set chicken aside.

-In small saucepan over medium low heat combine remaining ingredients, bring to boil, add in thickener, whisk well to ensure no clumping.  Lower heat, cover and simmer about 10 minutes.

-Place chicken in large skillet over medium low heat, add in sauce.  Ensure all chicken is evenly coated, allow to heat about 5 minutes.  Served best over lo-mien noodles or rice.  Enjoy.


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