Better Than Take Out: Homemade Orange Chicken (Gluten and Wheat Free)
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
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  2. In a medium sauce pan, combine all ingredients, except the corn starch and bring to a simmer over medium-high heat, while whisking regularly to keep the honey from burning.
  3. In a small bowl or cup, mix the corn starch with the chicken stock or water. Mix well until there are no clumps.
  4. Slowly pour the corn starch mixture into the orange sauce, while whisking vigorously. Lower heat to medium-low and continue to stir. Once the sauce has reached your desired thickness, you can reduce the heat to low, or turn the burner off. If you leave the burner on, make sure you stir it regularly. I usually turn off the burner and let the sauce stand while I am preparing the chicken. It will stay hot for quite some time! If it has cooled off too much by the time you have your chicken ready, just re-heat over low heat and stir often.
  5. Make Ahead Tip: You can make this sauce in large batches ahead of time and freeze for fast dinners. The key is to prepare the sauce as directed, except do not add the corn starch. Portion and freeze. When you're ready to prepare it, re-heat and add the corn starch as directed above.
  7. In a large frying pan, start heating two cups of palm shortening over medium to medium-high heat.
  8. Cut your chicken into bite sized pieces and dry off.
  9. Place the corn starch in a Ziploc bag and add the chicken. Toss the chicken pieces around until they are completely coated. Like I mentioned above, you don't have to use corn starch. I find that tossing the chicken in corn starch first yields a much crispier breading. If you don't want to use corn starch, you can substitute whatever flour you want.
  10. In a bowl, whisk the eggs and buttermilk together.
  11. In a separate bowl, mix your flour, sea salt, and pepper together.
  12. Remove about ⅓ of the chicken pieces from the Ziploc bag and place them in the egg mixture. Coat each piece of egg and then place in the flour mixture. Coat each piece in the flour.
  13. Shake off any excess flour and place chicken in the hot oil, careful not to overcrowd the pan. I usually fry mine in 3 batches to ensure each piece gets crispy and golden.
  14. Flip each piece and allow to cook until the outside is golden brown. You may need to adjust your burner, depending on your stove. I sometimes have to lower my burner down to medium from medium-high. The pieces should be pretty small, so they will cook through in just a couple minutes.
  15. Remove the chicken from the pan and repeat for the rest of the chicken pieces. If I'm making a really big batch, I'll keep my cooked chicken on a sheet pan in a warm oven.
  16. If you want, when you're done frying the chicken, you can fry the slivers of orange peel. That is one thing that sometimes sets take out orange chicken apart. You get these crunchy bits of fried orange peel and I really enjoy those somewhat bitter morsels. My husband doesn't like them, so this is totally an optional step!
  17. You're ready to serve! We like to just add the sauce over our chicken, rice, and veggies. You can toss the chicken in the sauce if you'd like, but it will get soggy rather quickly.
  18. Enjoy!
Recipe by Delicious Obsessions® | Real Food, Gluten-Free, Paleo Recipes, Natural Living Info at