Chicken: I used chicken breast but you can also use any other chicken parts you prefer, such as chicken thighs or chicken legs etc.

Egg: The egg helps to bind the flour mixture to the chicken. If you are allergic to egg, or would simply prefer to keep the recipe egg-free, go ahead and use acquafaba or an egg-replacer instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend a gluten-free blend that is made up of heavier flours (such as a garbanzo bean flour).

Cornstarch: Cornstarch is important as it results in a lighter crust once the chicken is fried.

Oil: You can use any oil you prefer for frying. I like using sunflower oil because I always have it on hand. However, you may use another vegetable oil instead (such as canola oil, olive oil, avocado oil, melted coconut oil etc).

White Wine: I used white wine, but if you rather keep this recipe wine free, you can also use apple cider vinegar or white vinegar instead.

Orange Juice: I prefer using fresh orange juice for the best flavor. Alternatively, if you don’t have freshly squeezed orange juice on hand, feel free to use bottled orange juice instead.

Orange Zest: Make sure to grate the orange zest just before using it to maintain the orange flavor.

Sesame Oil: Sesame oil adds a unique flavor to this recipe and I do not recommend swapping it out for another oil.

Gluten-Free Tamari: I used gluten-free tamari (which is gluten-free soy sauce) to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, feel free to use use normal soy sauce instead.

Brown Sugar: I used brown sugar but you can also use normal cane sugar or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).

Chili Flakes: I like adding chili flakes for a little kick of heat, but you may also use chili powder instead. If you aren’t a fan of heat, feel free to leave out the chili.

Minced Garlic: Fresh minced garlic adds a deliciously savory flavor. So make sure you use fresh garlic.

Minced Ginger: Fresh ginger adds depth of flavor to this gluten-free orange chicken, so make sure you don’t skip it.

Sesame Seeds: I like sprinkling white sesame seeds over the orange chicken for garnish. You can also use black sesame seeds or a mixture.

Green Onions: Chopped green onions add a nice contrast in color to the orange chicken, but you could also use chopped fresh chives or cilantro if you prefer.