I’m thrilled to be in the kitchen bringing you a brand new Tangy Orange Chicken recipe! This is perfect for weeknight eating. This dish is something everyone in the family will love and it couldn’t be more delicious!

tangy orange chicken in roy

For this Tangy Orange Chicken, I wanted to keep things simple! All you need is the delicious sauce to take the dish to the next level. You can absolutely dredge your chicken in bowls as well, but I think it is so easy to toss it in a bag. When it’s all about weeknight eating, I am making everything as easy as possible.

tangy orange chicken in bigger bowl

To add a little extra to this dish, I like to serve it with rice, but you can serve it however you would like. The Tangy Orange Chicken is delicious on its own, with cauliflower rice, or with a little stir fry of vegetables. Take this recipe and make it totally your own.

If you’re looking for some Whole30 recipes, definitely check out our Meatloaf and our Glazed Meatballs. Both are totally delicious and are the perfect pick me up during any Whole30.

finished product with tessemaes ketchup

If you try this Tangy Orange Chicken, be sure to rate and review it below. And if you want to follow along, head to Instagram and Pinterest for more inspiration!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tangy orange chicken in roy with dressing

Tangy Orange Chicken

  • Author: Teri Turner
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop


This Tangy Orange Chicken is the perfect dinner for weeknight eating!


For the Sauce

1/2 cup orange juice

1/4 cup Whole30 compatible ketchup

3 tablespoons unsweetened rice vinegar

3 tablespoons hot sauce

3 tablespoons coconut aminos

3 teaspoons toasted sesame oil

1 ½ teaspoons finely chopped garlic


For the Chicken

2 large eggs

1 ½ cups grain free all-purpose flour blend (Ours was almond flour, arrowroot starch, coconut and tapioca flour. I like Bob’s Red Mill Paleo Baking Flour or King Arthur Paleo Baking Flour.)

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 ½ pounds skinless, boneless chicken breasts, cut into 1- to 1 1/2-inch chunks

8 tablespoons light olive oil, divided

2 teaspoons arrowroot

2 teaspoons cold water

Sliced green onions, to garnish

Sesame seeds, to garnish

For the Gluten Free Version:

½ cup corn starch

½ cup gluten free flour (I like Bob’s Red Mill 1 to 1)

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper


In a medium bowl, combine the orange juice, ketchup, rice vinegar, hot sauce, coconut aminos, toasted sesame oil and garlic. Set aside


In a medium bowl, beat the eggs until the striations are gone. Pour them into a shallow, rimmed dish.


In a medium bowl, add the all-purpose flour blend, salt and pepper. Mix to combine. Put half the flour into a large, resealable plastic bag.


Place half the chicken chunks in the egg mixture and, using a spoon, toss to coat completely.


Using a slotted spoon to allow all of the excess egg to drip off, spoon the chicken chunks into the bag with the flour mixture. Seal then shake the bag vigorously to coat all the pieces in the flour mixture. Remove the chicken from the bag, handling each chicken piece as minimally as possible, and shaking off any excess flour. Set aside on a plate or tray. If there are any pieces that escaped being coated, bread those individually. Repeat the process with the remaining chicken, re-using the egg but discarding the used flour and refreshing the flour in the bag with the remaining flour mixture.


In a large nonstick pan, heat the 4 tablespoons light olive oil over high heat until hot but not smoking. Reduce the heat to medium low and add one chicken piece to test the temperature, timing and familiarize yourself with working with a grain and gluten free flour blend, which can burn easily. Aim for a total of 4 to 5 minutes, or until golden brown and cooked through, and keep an eye on it. Note that the time can vary based on your pan and heat of your stovetop.


Working in batches, fry the chicken cubes in the oil until golden brown, for me this was 2 to 3 minutes, flipping them halfway through a total cook time of 4 to 5 minutes. Keep checking your oil and play around with the temperature between medium and medium low to allow the chicken chunks to become golden brown but not burned. Transfer them to a tea towel-lined plate to drain. Use a paper towel to wipe out the pan, add the remaining light olive oil, and repeat until all the chicken is cooked.


In the same large nonstick pan, use a paper towel to wipe out the oil and the residue. In a small bowl, whisk the arrowroot and the cold water to make a slurry and set aside. Over medium heat, add the sauce to the pan. Add the slurry into the sauce and gently whisk the sauce to combine and thicken, for about 2 minutes. Remove the pan from the heat.


Into a large, warmed bowl, pour ½ cup of the sauce, spoon the chicken chunks on top of the sauce and gently toss to coat them completely. Add more sauce if needed. Garnish with green onions and sesame seeds and serve with any remaining sauce. Feel free to serve over a bed of white rice or on their own. So delicious!


Cook’s note: If you have particularly large breasts, cut the thickest part in half horizontally before cutting into chunks, to maintain size consistency for the pieces.

Keywords: orange chicken, tangy orange chicken