Gluten free marmalade chicken is a recipe I’ve wanted to try for a long time. As I grow up (scary, I know!) I’m starting to really love fruity flavours in savoury dishes. This gluten free Chinese-style recipe is the perfect combination of tangy sweetness from the fruit and the salty gluten free soy sauce. It’s perfect coupled with my super simple gluten free egg-fried, which I’ve included in the recipe below!
I’ve tried this recipe with a couple of different marmalades in a bid to get it right (we’ve eaten a lot of marmalade chicken in this house!) and they all work really well. If you want to make this a bit healthier, you can use a lower sugar marmalade, but really I prefer it with the full-sugar stuff as it makes it extra sticky and delicious.
Super simple Chinese ‘fake-away’
Most of the ingredients for this gluten free marmalade chicken you’ll probably (hopefully) have in your cupboard anyway, so it should be simple to throw together. It’s made in the oven so it doesn’t take a lot of watching either – just make the marinade and baste a few times.
Chicken thighs are my favourite cut of chicken as they have so much more flavour. I definitely recommend making this recipe with the skin on, bone in thighs. A, it’s cheaper (and eating gluten free is expensive enough as it is) and B, the skin goes so crispy and that’s what really make this recipe SUPERB. Nothing beats some crispy chicken skin!
And don’t forget the gluten free egg-fried rice!
As for the gluten free egg-fried rice, it’s ridiculously easy. Just throw it all in a pan (I used pre-cooked rice for ease, but if you want to cook your own make sure you drain it really well before frying, or it might go a bit soggy! If you wanted to spice things up a bit, you could always try this with my gluten free Singapore rice recipe instead!
I think Chinese food is definitely the food I miss the most having coeliac disease. Most Chinese food contains soy sauce which has wheat flour in, so I use a gluten free tamari soy sauce. You can find this in the free from aisle in most supermarkets – Kikkoman is one of my favourites and that is the one I have used in this recipe. I’ve come to learn although I miss a Chinese takeaway, making your own gluten free Chinese food is actually fun and not that hard at all!
My gluten free marmalade chicken with egg-fried rice
So here you have it, my gluten free marmalade chicken recipe with my super simple gluten free egg-fried rice! I really hope you give it a go, it’s the perfect Friday night ‘fake-away’ dish! It would also be great for cooking for friends, and any leftover chicken is delicious cold the next day in a lunchbox with some salad as well. If you make it, make sure you let me know!
Gluten free marmalade chicken
My gluten free marmalade chicken is the perfect gluten free Chinese 'fake-away' dish, with an orange tang and a super easy egg-fried rice on the side.
For the chicken
- 8 chicken breasts (skin on, bone in)
- 200g marmalade
- 1 tsp garlic paste
- 2 tbsp gluten free soy sauce
- 1/2 lemon, juiced
- 1 tsp toasted sesame oil
- 1 inch chunk of ginger (peeled and finely grated)
For the egg fried rice
- 500g pre-cooked basmati rice
- 3 tbsp gluten free soy sauce
- 3 large eggs
- 1 tbsp rapeseed oil
- 1 spring onion (finely chopped)
- 1 spring onion (finely chopped)
- 1/2 lemon zest
Preheat the oven to 200'C and line a baking tray with foil.
In a bowl mix the ingredients for the marinade (marmalade, lemon juice, garlic paste, ginger, soy sauce, sesame oil) until fully combined.
Lay the chicken thighs out in the tray, and pour over half the marinade, making sure they are coated. Set aside the other half and place the thighs in the centre of the oven for 15 minutes.
After 15 minutes, remove the chicken, baste and then cover with the rest of the marinade. Place back in the oven for another 30 minutes, basting again after approximately 15 minutes.
To make the rice, beat the eggs and soy sauce in a bowl. In a large wok, add the rapeseed oil and turn onto a high heat. Fry the spring onions for 1 min then add the eggs/soy sauce. Stir until it starts to scramble, add the rice and stir fry for 3-4 minutes.
Serve up! To serve, dish out the rice and portion out the chicken breasts - sprinkle with lemon zest and spring onion to finish. If you want to use the sauce on the side, pour it into a pan and boil for 5 minutes to thicken before pouring over or serving on the side.
I know it seems like a lot of steps but it really is so easy – once you read it you’ll see minimal effort is involved in putting together this gluten free Chinese feast! If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next, I love a challenge!